Potted Herring

Scrape and wash a dozen fish; lay them in salt for three hours; take an earthen jar, and cut the pieces so as to fit the jar; season with a teaspoonful of salt, twenty whole peppers, ten cloves, two bits of mace, and half a teaspoonful of ground ginger; put the fish in layers, adding the salt and spices on each layer; pack down tightly, then fill the jar with three-quarters of vinegar and one-quarter of water; cover the top with a stiff crust of flour and water; bake gently for five hours; eat cold.

Riz A L'Imperatrice

Boil three tablespoonfuls of rice in a pint of milk, with sugar and vanilla to taste. When done, put in a basin to get cold. Then make a custard with a gill of milk and the yolks of four eggs; when cold mix it with the rice. Whip to a froth a gill of cream, with some sugar and a pinch of gelatine dissolved in a little water. Mix this lightly with the rice and custard, fill a mould with the mixture and set it on ice. When moderately iced, turn it outand serve.

Sweet Omelet

Six eggs, a tablespoonful of flour, a little sugar, nutmeg, preserve. Beat the eggs very light, add the flour, sugar, and a little nutmeg; put this into an omelet-pan, stir till it sets; loosen the edge with a knife, spread over it with a spoon any kind of preserve.; roll it up quickly and slip on to the serving-dish; sift on a little fine sugar.

Spanish Fritters

Spanish fritters are a simple and generally popular sweet with young people, and most inexpensive. Take a two-penny roll and cut it into six rounds. Soak in as much milk as they will absorb - about half a pint; brush each round over with whipped egg - one is sufficient - and fry them a bright brown in just as much butter as will cook them without burning. Spread jam of any kind you happen to have, sandwich fashion; between each two rounds sift ground white sugar very lightly over the top. Arrange in any fanciful shape, and serve on a small napkin.

Boiled Eels

Skin, clean and properly wash a large eel and cut off the head, lay it round and round on a fish-plate, with a little salt, and boil in a very little water. Serve it with parsley and butter.

Crimped Cod

Lay a cod in spring water, then cut it up and put into a kettle of water, add two handfuls of salt, and let it boil. Cut the cod into slices two inches thick, take them out with great care not to break them. When they are quite dry, flour them and broil with the gridiron far above the fire. Serve with shrimp or oyster sauce.

Pheasant Cutlets

Prepare three young pheasants in the usual way; cut them into joints and bone them; put the bones into a stew-pan with a little stock herbs, vegetables and seasoning, to make a gravy. Flatten and trim the cutlets, then broil them over a good fire, pile on a dish, and pour under them the gravy; one bone should be placed on the top of each cutlet.

Hashed Game

Cut the remains of cold game into joints, reserve the pieces, and the inferior ones and trimmings put into a stew-pan with an onion, pepper, a strip of lemon peel, salt and water or weak stock; stew these for about an hour and strain the gravy; thicken it with butter and flour, add one glass of port wine, one table-spoonful of lemon juice, one tableepoonful of ketchup; lay in the pieces of game, and let them gradually warm through by the side of the fire - they must not boil. Serve and garnish with sippets of toasted bread.