Entree Of Mackarel

Split them down the back, season with pepper and salt, and lay a sprig of fennel in them. Broil them gently, and when to be served up, the fennel to be taken out, and a mixture of fresh butter, chopped parsley, green onions, pepper, salt, and plenty of lemon juice, to be put in its stead.

Mackarel The German Way

Split them down the back and season with pepper and salt; broil them, and serve them up with the following sauce in a boat: - pick and wash fennel, parsley, mint, thyme, and green onions, a small quantity of each. Soil them tender in a little veal broth; then chop and add to them some fresh butter, the liquor, grated nutmeg, the juice of half a lemon, a little cayenne pepper and salt. Let it boil, and make it of a proper thickness with flour and water.

Entree Of Fillets Of Mackarel

Take two fine mackarel, cut them down the back and take out the bones; fill the cavity with a mixture made with two ounces fresh butter, some scalded fennel, and raw parsley and eschal-lots, or green onions, chopped very fine, the juice of lemon, pepper and salt; then make a case with two sheets of large writing paper doubled, rub a little sweet oil over the inside, put the mackarel into it, set the case on a baking plate over a moderate fire, put a stew-pot, cover over the fish with some fire upon it. When the mackarel are done, serve them up with a little boiling imperial sauce over.

Olios, Or A Spanish Dish

The articles that are wanted consist of the following:

Leg of mutton of ten pounds.

Leg of veal ditto.

Chuck beef ditto.

Lean ham six pounds.

Best end of a neck of mutton.

Breast of veal, small.

Two pieces of bouillie beef of one pound each. Two pair of pigs feet and ears. A bologna sausage. A fowl. A pheasant. Two partridges. Two ruffs and rees. Two quails.

Two teal.

Two pigeons,

Two rabbits.

One hare.

Two stags tongues.

One quart of burgonza peas.

Turnips.

Carrots.

Celery,

Onions.

Leeks.

Parsley.

Thyme.

Garlick.

Allspice.

Cloves.

Mace.

Nutmegs;

Black pepper.

Haricot roots.

Fried bread.

Eggs.

Saffron, and

Lemons.

The olio to be made as,follows:

Take the beef, veal, mutton, and ham; cut then into pieces, put them into a pot, cover with wa ter, and when it boils skim clean; then add car rots, celery, turnips, onions, leeks, garlick, parsley and thyme, tied in a bunch; allspice, cloves, nut meg, black pepper, mace, and a little ginger, pu in a cloth. Boil all together till it becomes strong stock, and strain it. Then cut the breas f veal into tendrons, and best end of neck of mutton into steaks, and half fry them; pigs feet and ears cleaned; hare cat into joints and daubed with bacon; bouillie beef tied round with packthread; poultry trussed very neat, with the legs drawn in close; the tongues scalded and cleaned; and the rabbits cut into pieces. When the different articles are ready, blanch and wash them, then braise each in a separate stew-pan, with the stock that was strained. When the different things are braised enough, pour the liquors from them into a pan, leaving a little with each to preserve from burning. When they are to be served up, skim the liquor very clean, and clear it with whites of eggs; then cut turnips and carrots into haricots, some button onions peeled, and heads of celery trimmed neat; after which blanch them, cut the bologna sausage into slices, boil the bur-gonza peas till three parts done, then mix all together, add some of the cleared liquor, and stew them gently till done. The remainder of the liquor to be coloured with a little saffron, and served up in a tureen with a few burgonza peas in it.

W hen the olio is to be served up, take a very large deep dish, make several partitions in it with slips of fried bread dipped in whites of eggs, and set it in a slow oven or before a fire; then lay the tendrons, birds, beef, mutton, fowls etc. alternately in the partitions, and serve up with the haricot roots, etc. over.

N. B. The whole of the liquor to be seasoned to the palate with cayenne pepper and lemon juice.

[This receipt for a Spanish olio is only written to shew how expensive a dish may be made, and which I saw done. As a substitute I have introduced the following English one, which has been generally approved; and I think with particular attention, it will exceed the former in flavour.]