lettuces, small salad, herbs, beet root fillets of anchovies; stick in at proper distances hard plover's or other eggs; lay round cooked silver onions, hard eggs in quarters, or savory jelly, and sprinkle capers or lobster spawn over, or marinade them some hours before in oil, shaiot, and vine- . gar, and serve as above.

Salads may be made with any of the above ingredients; they are not all necessary at one time, but the more variety, and the handsomer they are drest together, the salad will be the more ornamental to the table.

Lobster, Cray, and all other Fish Salads.

Take the meat out of the tail, claws, and body of the lobster or crab, cut it nicely and dish it; eggs may or may not be served with it, also salad herbs; strew the spawn over, and cover or garnish with broken savory jelly.

Salad Sauce.

Blanch some parsley and shalot, mince them very fine, and wring them in a napkin, mix them with pepper and salt, and add them to a spoonful of made mustard and oil, and serve it in a sauce-boat.

To this sauce may be added vinegar, hard eggs, soy or ketchup, according to taste. Cold drest oysters make a nice salad or garnish. Fish of every kind may be served with this sauce.

Egg Salad.

Boil six cloves of garlic six minutes, and pound them with a few capers and two anchovies; mix them very well with oil, salt, pepper, and vinegar, and dish it under hard boiled eggs, whole or cut in two.

Scotch Sauce for raw Salads.

Bruise down the yolks of two hard eggs in a china basin, add a large spoonful of mustard; rub them together with a table spoonful of ketchup, one of tarragon, and

* Duck's eggs should be preserved for salads, as approaching more nearly the eggs of game and wild fowl, which is proved by their fine blue white and high flavour.

two of white wine vinegar, and a teacupful of thick cream; these are all to be well incorporated together, and when the salad is nicely cut and ornamentally dressed in the salad dish, pour the sauce equally all over it.

For such as are fond of salads, and cannot digest them, let them eat castor-oil with them, it greatly increases the relish of the sauce, though not very pleasant by itself. Invalids at least will find their account in so eating it.

Small Shell Fish Salads.

Prepare oysters, cockles, muscles, lampets, clams, wilks, scoops, shrimps, prawns, &c. each in their own proper way, dress them high in a dish, or over parsley, garnish with jelly or a salmagundi*; serve with oil, vinegar, mace, and pepper, separately. These salads may be served upon fried sippets, or in crustades, which is the Spanish mode. Two or three kinds of this fish may be served together.

Cooked Vegetable Salads.

Cauliflowers, French beans, asparagus cut in peas, artichoke bottoms, roasted Jerusalem artichokes, roasted onions, small silver onions, sea kale, seorsonary cut in peas, beet-root, turnips in balls, the zest of carrots, of the same size, with farce or vegetable balls put into the rings of onions and carrots, also rings mixed, &c.

All vegetables for salads ought to be cooked in stock butter or cream.

If there is any cold fricasée or butter sauces, serve them in sauce-boats, also oil and vinegar. Castor oil is excellent for salad sauces, both for digestion and flavour.

Raw Salads

Are generally composed of lettuces, small salad herbs, celery, beet-root, young onions. Cut them nicely, keeping out hearts of lettuces, &c. celery, cucumbers in shreds,

Selon mon goût is made of various salad articles, so that every one may take what they like best, such as hard egg, raspt ham, minced chicken, veal, game, or fish salad and savory herbs, and pickles, these are all minced separately. They are then fancifully heaped in patches, or moulded in compartments round the dish, and garnished with fillets of anchovy, cray fish, shrimps, &c.

beet-root, and young onions, for garnishing; dress it high in a salad, china or glass dish, garnish it handsomely, and pour over any of the salad sauces.

Some, from economy, serve the sauce in a salad sauce glass, which is by no means genteel; the lodgment the sauce makes in the rings is very dirty looking. If any sauce is to be preserved, lay over the sauce-boat a folded cloth, and press down the cover; next day let it be well beaten up, if there is too little, it is better to use it and make some fresh, as by adding and adding, the ingredients are not in proper proportions; besides, some of them may be apt to spoil.

Drest salads of cucumbers, nasturtiums, Frenchr beans, red, black, and white raddish.

Cook these either in a braise or in the oven in butter stock, or a marinade; serve them whole or in slices in the skin. They are the better for a little sugar and garlic. If drest in double distilled vinegar, dried and put in jars, and covered with clarified butter, they are excellent sea

store.

Skein cucumbers make good cooked salads; they ought to be done in a marinade and served with oil; they may be served over beet-root.

Beet-Root.

Cover a dish with slices of either pickled or cooked beet-root, dredge a little very fine sugar and mace over it; sprinkle it well with oil, and leave it some hours; when ready to serve, garnish with scraped horse-raddish or young radishes, nasturtium flowers, &c. and pour some of its own liquor over it.

Artichoke Salad.

Cook them in butter and lemon juice, and serve cold, with a cold ravigote. The French make an elegant dish of this. In this way all white vegetables are cooked for salads.

Other salads will be found in different parts of the work.

The French serve almost every thing as salads, which give their second courses a very handsome appearance, is economical, and where only one cook is kept, for a

nice table they save much time, as they may be prepared from cold meats over night or in the morning, and if not used, are ready to redress in every way. Whenever I come to speak of French cookery, I regret my limits, as I cannot enter upon those elegant dishes, but will merely give here one or two of the most approved sauces for serving with them.

Sauce Magnonnaise Blanche.

Pick out two of the whitest yolks of eggs possible, add fine salt, and two tea spoonfuls of Tarragon vinegar; beat it quickly with a wooden spoon; when it has taken, add, by degrees, a glass of olive oil, and as it takes add a little vinegar and oil, and rub it against the sides of the dish or mortar, as it is by the rubbing that it becomes white and creamy or velvety, and as the sauce makes, more oil and vinegar may be added at a time, and a little savory jelly.

If care is not taken it will decompose, but with care it will become a firm smooth cream. It must be made in a cool place, and very quick; when finished rub in a few drops of cold water, which whitens it astonishingly; should the magnonnaise decompose, beat the yolk of an egg, with a spoonful of béchamelle, and add a spoonful of the magnonnaise, and beat and mix it very quick, and add the rest of the sauce by degrees. It requires more patience than the English are willing to bestow upon so small a matter as sauces, which is quite the reverse with the French, as they know that every thing depends upon them.

Magnonnaise à la Ravigotte.*

Blanch a ravigotte five or six minutes in boiling salt and water, the herbs may be tarragon, scallions, and chervil; refresh, squeeze, and pound them; add a spoonful of magnonnaise; when it is well incorporated, strain, and mix it by degrees into a magnonnaise.

The author of the Almanac des Gourmands tells us that the Puristes en Cuisine are not agreed upon the names of these ragoûts, but as they are only sauces, he leaves us still at a loss to comprehend what he means, as they are from the highest authority.

Beurre de Montpellier aux Ecrevisses.

Take half a pound of lobster butter, and having pounded twenty anchovies with six hard yolks, and a clove of garlic, mix it with the lobster butter, salt, and a little magnonnaise; after all is well mixt add a glass of olive oil and a quarter of a glass of Tarragon or ravigotte vinegar, and a little cochineal, to give it a fine pale red colour; rub it through a tammy, and put it in ice.

Beurre de Montpellier.

Prepare a ravigotte exactly as for magnonnaise, and prepare, as in the above receipt, twenty anchovies, eight hard yolks, a table spoonful of capers, and a clove of garlic; pound these all together five or six minutes, and add half a pound of fine hard fresh butter, and a little allspice, nutmeg, and salt, let all be well pounded; add a glass of oil and a quarter as much of Tarragon vinegar. This ought to be a butter of the highest flavour. To give it a fine green colour, add a little essence of spinach, which must be put in by little and little, that it may not be overcharged with colour.

Put it in ice, or in the coolest place possible, to make it firm.

These sauces require much attention in making, but it is fully repaid to the cook by the beauty and éclat it gives the table as a beautiful garnish with jelly for cold salads of fish, fowl, or meat.

Every thing is good, and in style, decorated with such

sauces.

Whole trout, carp, mullet, salmon, or in junks or fillets, whole game, poultry in fillets or members; hare, rabbits, veal, and beef, may all be served as large entries, or salads decorated as described above, or masked (covered) with jelly, and decorated with cocks'-combs, kidneys, truffle, mushrooms, butter turned out in stars, or other ornaments, and garnished with broken jelly.

An Oriental drest Dish of Pickles.

Pound different and various coloured pickles, and dish them in small glasses, round a mango laid in leaves in