before dinner put in a bottle of Madeira wine, and nearly half a bottle of brandy, keeping it continually boiling gently, and skimming it, then take a basin, put a little cayenne into it, with the juice of six lemons squeezed through a sieve. When the dinner is[24] wanted, skim the turtle, stir it well up, and put a little salt, if necessary; then stir the cayenne and lemon juice in, and ladle it into the tureen. This receipt will answer for a turtle between fifty and sixty pounds. [24] CHICKEN BROTH. The chicken broth was brought at nine; He then arose to ham and wine, And, with a philosophic air, Decided on the bill of fare. Take the remaining parts of a chicken from which panada has been made, all but the rump; skin, and put them into the water it was first boiled in, with the addition of a little mace, onion, and a few pepper-corns, and simmer it. When of a good flavor, put to it a quarter of an ounce of sweet almond beaten with a spoonful of water; boil it a little while, and when cold take off the fat. [25] [25] FISH. TO STEW FISH WHITE. His soup scientific,—his fishes quite prime; His patés superb, and his cutlets sublime. Moore. Moore. Let your fish be cleaned and salted; save your melts or kows. Cut three onions and parsley root, boil them in a pint of water; cut your fish in pieces to suit; take some clever sized pieces, cut them from the bone, chop them fine, mix with them the melts, crumbs of bread, a little ginger, one egg well beaten, leeks, green parsley, all made fine; take some bread, and make them in small balls; lay your fish in your stewpan, layer of fish and layer of onions; sprinkle with ginger, pour cold water over to cover your fish; let it boil till done, then lay your fish nicely on a dish. To make the sauce, take the juice of a large lemon and yolk of an egg, well beaten together, teaspoonful of flour; mix it gradually with half a pint of the water the fish was done in, then with all your water put in your balls; let it boil very quick; when done throw the balls and gravy over your fish. [26] [26] ANOTHER WAY TO STEW FISH. Behold, the dishes
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