Take a quart of vinegar or alegar, put it into a jug, then take Jamaica pepper whole, some sliced ginger and mace; a few cloves, some lemon-peel, horse radish sliced, sweet herbs, six shalots peeled, eight anchovies, and two or three spoonfuls of shred capers, put all those in a linen bag, and put the bag into your alegar or vinegar, stop the jug close, and keep it for use.

Hunt Mortimer continued, with admirable presence of mind, 'that these entrees of oysters are inadmissible because they are out of season. Now curried prawns 'My husband loathes them. 'Well, well! What do you say to sweetbreads en caisse? All you want are chopped mushrooms, shalots, parsley, nutmeg, pepper, salt, breadcrumb, bacon fat 'No, no, cried Mrs. Beecher despairingly.

The following herbs, roots, and seasonings, are proper for making and giving a relish to broths and soups, according as the taste may suit. Scotch barley, pearl barley, wheat flour, oatmeal, bread, raspings, peas, beans, rice, vermicelli, maccaroni, isinglass, potatoe mucilage, mushroom, or mushroom ketchup, champignons, parsnips, carrots, beet root, turnips, garlic, shalots, and onions.

The middle of July is generally the proper time to look for green walnuts. Nasturtiums are to be had about the same. Garlic and shalots, from Midsummer to Michaelmas. Onions of various kinds for pickling, are in season by the middle of July, and for a month after. Gherkins, cucumbers, melons, and mangoes, are to be had by the middle of July, and for a month after.

Then pour off the clear liquor on three ounces more of shalots, and let the wine remain on them ten days longer. An ounce of scraped horseradish may be added to the above, and a little thin lemon peel. This will impart a fine flavour to soups, sauces, hashes, and various other dishes.

POIVRADE SAUCE. Pick the skins of twelve shalots, chop them small, mix with them a table-spoonful of veal gravy, a gill and a half of vinegar, half an anchovy pressed through a fine sieve, and a little salt and cayenne. If it is to be eaten with hot game, serve it up boiling: if with cold, the sauce is to be cold likewise. Another way.

When we have thus prepared enough to fill the Jar or Earthen Vessel which we design for them, peel some Garlick or Shalots, which you like best, and put either two Cloves of Shalot into each Cucumber, or one middling Clove of Garlick; and also into every one put a thin slice or two of Horse-radish, a slice of Ginger, and, according to custom, a Tea Spoonful of whole Mustard-seed; but, in my opinion, that may be left out.

Cut two pounds of fine fresh salmon in slices about three quarters of an inch thick, and set them aside on a dish, clean and scrape five or six anchovies and halve them, then chop a small pottle of mushrooms, a handful of fresh parsley, a couple of shalots, and a little green thyme.

Serve them up with truffles, morels, mushrooms, cockscombs, forc'd-meat balls, and a little lemon to your taste. This is a top-dish for second, or side dish for first course. To make POVERADE. Take a pint of good gravy, half a jill of elder vinegar, six shalots, a little pepper and salt, boil all these together a few minutes, and strain it off.

Chop also some small onions or shalots, and some parsley; the marrow from the bone of the beef; and a quarter of a pound, or more of suet. Add two penny rolls of stale bread grated; and pepper, salt, and nutmeg to your taste. Mix all these ingredients well, and bind them together with the beaten yolks of four eggs.