TO TOAST A HAM.

Boil it well, take off the skin, and cover the top thickly with bread crumbs, put it in an oven to brown, and serve it up.

TO STUFF A HAM.

Take a well smoked ham, wash it very clean, make incisions all over the top two inches deep, stuff them quite full with parsley chopped small and some pepper, boil the ham sufficiently; do not take off the skin. It must be eaten cold.

SOUSED FEET IN RAGOUT.

Split the feet in two, dredge them with flour and fry them a nice brown; have some well seasoned gravy thickened with brown flour and butter; stew the feet in it a few minutes.

TO MAKE SAUSAGES.

Take the tender pieces of fresh pork, chop them exceedingly fine—chop some of the leaf fat, and put them together in the proportion of three pounds of pork t one of fat, season it very high with pepper and salt, add a small quantity of dried sage rubbed to a powder, have the skins nicely prepared, fill them and hang them in a dry place. Sausages are excellent made into cakes and fried, but will not keep so well as in skins.

TO MAKE BLACK PUDDINGS.

Catch the blood as it runs from the hog, stir it continually till cold to prevent its coagulating; when

cold thicken it with boiled rice or oatmeal, add leaf fat chopped small, pepper, salt, and any herbs that are liked, fill the skins and smoke them two or three days; they must be boiled before they are hung up, and prick them with a fork to keep them from bursting.

A SEA PIE.

Lay at the bottom of a small Dutch oven some slices of boiled pork or salt beef, then potatos and onions cut in slices, salt, pepper, thyme and parsley shred fine, some crackers soaked, and a layer of fowls cut up, or slices of veal; cover them with a paste not too rich, put another layer of each article, and cover them with paste until the oven is full; put a little butter between each layer, pour in water till it reaches the top crust, to which you must add wine, catsup of any kind you please, and some pounded cloves; let it stew until there is just gravy enough left; serve it in a deep dish and pour the gravy on.

TO MAKE PASTE FOR THE PIE.

Pour half a pound of butter or dripping, boiling hot, into a quart of flour, add as much water as will make it a paste, work it and roll it well before you use it. It is quite a savoury paste.

BOLOGNA SAUSAGES.

Take one pound of bacon—fat and lean, one ditto veal, do., pork, do., suet, chop all fine, season highly: fill the skins, prick and boil them an hour, and hang them to dry—grated bread or boiled rice may be added: clean tho skins with salt and vinegar.

FISH.

TO CURE HERRINGS.

The best method for preserving herrings, and which may be followed with ease, for a small family, is to take the brine left of your winter stock for beef, to the fishing place, and when the seine is hauled, to pick out the largest herrings, and throw them alive into the brine; let them remain twenty-four hours, take them out and lay them on sloping planks, that the brine may drain off; have a tight barrel, put some coarse alum salt at the bottom, then put in a layer of herrings—take care not to bruise them; sprinkle over it alum salt and some saltpetre, then fish, salt, and saltpetre, till the barrel is full; keep a board over it. Should they not make brine enough to cover them in a few weeks, you must add some, for they will be rusty if not kept under brine. The proper time to salt them is when they are quite fat: the scales will adhere closely to a lean herring, but will be loose on a fat one—the former is not fit to be eaten. Do not be sparing of salt when you put them up. When they are to be used, take a few out of brine, soak them an hour or two, scale them nicely, pull off the gills, and the only entrail they have will come with them; wash them clean and hang them up to dry. When to be broiled, take half a sheet of white paper, rub it over with butter, put the herring in, double the edges securely, and broil without burning it. The brine the herrings drink before they die, has a wonderful effect in preserving their juices: when one or two years old, they are equal to anchovies.

TO BAKE STURGEON.

Get a piece of sturgeon with the skin on, the piece next to the tail, scrape it well, cut out the gristle, and boil it about twenty minutes to take out the oil; take it up, pull off the large scales, and when cold, stuff it with forcemeat, made of bread crumbs, butter, chopped parsley, pepper and salt, put it in a Dutch oven just large enough to hold it, with a pint and a half of water, a gill of red wine; one of mushroom catsup, some salt and pepper, stew it gently till the gravy is reduced to the quantity necessary to pour over it; take up your sturgeon carefully, thicken the gravy with a spoonful of butter rubbed into a large one of brown flour;—see that it is perfectly smooth when you put it in the dish.

TO MAKE STURGEON CUTLETS.

The tail piece is the best; skin it and cut off the gristle, cut it into slices about half an inch thick, sprinkle over them pepper and salt, dredge them with flour, and fry them a nice light brown; have ready a pint of good gravy, seasoned with catsup, wine, and a little pounded cloves, and thickened with brown flour and butter; when the cutlets are cold, put them into the gravy and stew them a few minutes; garnish the dish with nice forcemeat balls and parsley fried crisp.

STURGEON STEAKS.

Cut them as for the cutlets, dredge them, and fry them nicely; dish them quickly lest they get cold;

pour over melted butter with chopped parsley, and garnish with fried parsley.

TO BOIL STURGEON.

Leave the skin on, which must be nicely scraped, take out the gristle, rub it with salt, and let it lie an hour, then put it on in cold water with some salt and a few cloves of garlic; it must be dredged with flour before it is put into the water, skim it carefully, and when dished, pour over it melted butter with chopped parsley, a large spoonful of mushroom catsup, one of lemon pickle, and one of pepper vinegar; send some of it to table in a sauce boat;—the sturgeon being a dry fish, rich sauce is necessary.

TO BAKE A SHAD.

The shad is a very indifferent fish unless it be large and fat; when you get a good one, prepare it nicely, put some forcemeat inside, and lay it at full length in a pan with a pint of water, a gill of red wine, one of mushroom catsup, a little pepper, vinegar, salt, a few cloves of garlic, and six cloves: stew it gently till the gravy is sufficiently reduced; there should always be a fish-slice with holes to lay the fish on, for the convenience of dishing without breaking it; when the fish is taken up, slip it carefully into the dish; thicken the gravy with butter and brown flour, and pour over it.

TO BOIL A SHAD.

Get a nice fat shad, fresh from the water, that the skin may not crack in boiling, put it in cold water on a slice, in a kettle of proper length, with a wine