half an hour; lay it down at a slow steady fire, and baste it constantly with salted or salt and butter: the time of roasting depends upon its size and the state of the fire. It should not be allowed to cool before it is laid down; baste it well with butter and salt. As the Turks eat with their hands, meat roasted in this way will come clean off the bones, leaving the carcass a skeleton.

An Egyptian Method of dressing Meat and Poultry.

Prepare a proper soup, or properly seasoned water; cut up the fowl in quarters, or the meat into steaks, and let it simmer till sufficiently done upon a hot hearth; then take out the meat, and put in as much rice as will thicken the liquor into a pillau; in the mean time, fry some onions and the meat; dish the rice, strew over the onions, and lay meat over it.

Turkish Method of dressing a Hind Quarter of Lamb.

Cut out the bone and a great part of the meat, and mince it, adding some of the loin, with an equal quantity of suet. Mix well, and season with sweet herbs and spices, and pretty high with garlic, shalot, and one onion; add a sufficient quantity of yolk of eggs; stuff the lamb, and roast it till nearly cooked; put it into a braising pan; strew seasoning, as directed for mutton, over it, and having ready the rice, as directed for a pillau, cover it with it; set it upon a hot hearth, closely covered, for half an hour.

In the mean time, the steaks of the loin may be fricasseed or broiled, seasoned with spices, garlic, and saffron, and served as a garnish to the pillau.

These methods of cooking meats are very economical. A small quarter of mutton, with a pound of rice, at little expense, increases four pounds; besides, it is not only healthier, but goes further than if four pounds of additional meat had been roasted.

Turkish Pillau.

Cut any quantity off the leg or neck of mutton into nice chops; spit and brown them quickly at a good fire; prepare rice (See Receipt for Boiling), and season with saffron, cloves, mace, pepper, and salt. Lay the chops in a

brasier, sprinkle them with a little garlic juice, pepper, and salt; shake in the rice over them; melt half a pound of butter to each pound of rice; pour it over the rice from a pan with a perforated spout; set it on a hot hearth for two hours.

Rice should never be touched with a spoon or any thing else; it ought to be shaken from the pan into the dish that it is to be served to table in.

Soups commonly served at the Tables of the Rich in Egypt and Syria.

Draw a nice soup from any kind of meat, and season it properly with fine spices and salt; when it is ready, put a sufficient quantity of rice into the boiling soup, and watch it till it comes to the point, which is when it is completely swelled, without being slimy. Take the soup from the fire, and put in some well-beaten yolks of egg. This is a very good white soup, and easily made, which ought to recommend it.

It is astonishing that it never has been attempted to bring to this country the large-tailed sheep, as the tails are such delicious food.*

Turkish Method of making new-killed Meat tender.

Slash it from three to five slashes. To give a proper idea of the distance, a leg of mutton will take five slashes. Bruise some cloves of garlic, and put a clove of it with a little bit of bay-salt into each slash; bind up the meat, that the slashes may go together; and wrap it tight up. may be used in twelve hours after.

It

This might be tried with new-killed venison.

Mjeddrah Daniel's Pulse.

Boiled rice and lentils.

-Persian Meat Cakes.

Pound the lean of a leg of lamb or mutton with mace, pepper, salt, and garlic, or onion, and a very little water.

It is to be regretted that the marigold is getting out of use with us, as it possesses many good qualities, and was at one time in as much use with us as turmeric and saffron are now in the East.

These spices and herbs may be varied. Make the meat so prepared into small flat cakes, and leave them from eight or twelve hours between two dishes. Fry and serve them in the same butter. They are left to ferment, and are not good if they are kept too long before dressing.

Persian Peas Yest.

Pour upon a small teacupful of split peas a pint of boiling water, and leave it all night upon a hot hearth, or in an oven. If in a proper heat, it will be yest before morning. Labat says, that all modes that we are newly made acquainted with appear strange from prejudice. If we make a trial of them, and success does not attend it, it is often neglected without further experiment. He appears to have understood this, when he saw it so necessary to be so earnest in recommending so many excellent things to public attention.

Egyptian Fritters.

Mix two pounds of flour with a sufficient quantity of rose-water, half a pound of melted butter, twelve wellbeaten eggs, half a pound of minced or beaten almonds, lime-juice, nutmeg, or the same quantity of clove powder, and two pounds of minced figs; mix all into nice batter; sweeten and drop the fritter into hot clarified butter.* The Italians mix suet in their fritters, and they are very good.

Syrian Honey Paste.

For this dish a brass plate, described to be like a Scotch girdle, which might answer, is necessary, with a small dish, with one side perforated, which the cook can cover with her hand.

When the brass plate is properly heated over a stove, the cook lifts the perforated dish full of a rich batter paste, and runs it quickly round in the form of a cake

In most countries where cookery is attended to by the natives, such as in Syria, Egypt, the Alps, &c., they find it as necessary to cook their oil and butter as any other thing. The French simmer their butter and poultry fat. In the East, the oil is cooked long in a low heat before or with the meats; and they all fry much better than we do, but it takes double the time. Why do our cooks complain of oil flying over, and why does tap-pot fry so much better? But our cooks do not understand these things sufficiently.

upon the brass plate. It being almost immediately cooked, she covers it with honey with her left hand, doubles it up, and covers it again with honey, and again doubles it, when it is finished, and the cook proceeds to finish her batter in the same way.

These cakes are sent in presents to strangers.

If the honey was acidulated with lemon-juice, they would be much better than fruit pancakes.

Syrian Apricot Paste, or Mish-mish.

The apricots, when ripe, are to be pulped and dried in a gentle heat; when it can be handled like paste, it is to be worked together, rolled out thin, and the drying . finished.

This paste is used for making sherbets, and is carried in the pocket as a restorative, and useful in thirst. It is not only used in their sweet cookery, but also in their savoury yaughs, and is a part of the traffic of Syria with Egypt.

Milanzanas Aubergines and Bamias.

Milanzana is another name for vegetable marrow; aubergines for the pear-shaped variety of purplish, greenish, or reddish hues, which are generally cut in slices and fried, without being pared. Bamia is a peculiar one, somewhat shaped like a cucumber, but more flatted at the ends; it is of a gummy nature, something like the hyacinth, and good for the consumptive. Leaves called the mother of Bamia, and perhaps the leaves that may rise before it, have the same quality. These two last are not palatable at first, but become so on use.

It is astonishing, in spite of our intercourse with these countries, we know so few of their productions.

These are ragouted, farced, and dressed in every different way. The aubergines are excellent cut in slices and fried, and taste of sole.

Milanzanas farced.

Prepare a fine minced meat of equal fat and lean; season it high with spices, and mix it with raw rice; do not fill them full, as the rice must have room to swell.

Stick on the top with a bit of twig, to look like the stalk, arrange them in an oven pan, and sprinkle butter over them. A little saffron may be safely put into all Egyptian dishes, although they are sometimes cooked without it. Potatoes, large onions, &c., may be farced with this farce.

Tartar Method of preserving Meat.

Put it into milk with a weight upon it; it will preserve it a long time, and heighten the flavour.

Russian Method of dressing a Calf's Head.

Simmer it in sugar and water till the bones come out; keep the cheeks whole, cut the remainder in pieces; put it all but the cheeks again into the stock, stew till it becomes like a jelly; when there is just time to cook raisins, put them in whole, nicely cleaned and rubbed in a cloth. Vinegar and more sugar, if necessary, are added, to give it an agreeable taste.

The tongue and brains are served up separately, with a little of the gravy thickened and seasoned with port wine, and a very little whole pepper.

Frozen and cold Meats.

"In spite of our prejudices (says Captain Cochrane) there is nothing to be compared to raw frozen fish melting in the mouth; oyster, clotted cream, or the finest jelly in the world."

Those who have not tasted raw frozen fish in Russia, nor iced cream coffee or tea at Venice, with a long draught of iced water after it, might, and perhaps would, shudder at the idea; as it makes the blood run cold in the veins to think of such a breakfast; but the delightful refreshing lightness that succeeds such a breakfast is incomprehensible.

Were it possible to persuade even sensible people to try a cold breakfast during the summer months, it would be of the utmost consequence to health. It is true every thing is so dear in England, that even ice cannot be had so cheap as at Venice; and our liquids in summer are unpleasant from their mawkish heat. This is too true;