cayenne pepper. Put both together, then squeeze the juice

over the breast; after

which the slices and limbs may be served round.

Pigeons.-Cut them in

half, through both back and breast; the lower part is generally thought the

best.

The carving of FISH calls for but little observation, as it is always cut with a silver trowel, or a knife and fork made for

Knife and Fork.

the purpose, and should never be approached by steel; but, in helping it, care should be taken to avoid breaking the flakes, which ought to be kept as entire as possible.

Salmon.-Cut thin slices lengthwise with the bone, and serve a little of the belly or fat part with each slice of the

back, as at ab and c d. The upper or thick parts are the firmest, and the lower the most fat.

Turbot, Brill, John-dory, Plaice, and all other kinds of flat-fish of a large size.-Cut in flat pieces from the centre to the fin, without removing the bone: but those of a smaller kind, as soles, are usually cut quite across, along with the bone; and flounders are served whole. The fin of the turbot

is considered a great delicacy, and therefore should be always served along with the thicker portions of the fish.

Turbot.

Cod's Head and Shoulders.-Take off a piece quite down to the bone in the direction a, b, to the line at c, and with

each slice of fish give a piece of the sound, which lies underneath the backbone and lines it, and which may be got by passing the trowel underneath the line at c; and also with. each slice a piece of the liver, which is served separately, and which most people like. The gelatinous parts lie about the jawbones, and the firm parts within the head. Some are fond of the palate, and others of the tongue, which likewise may be got by putting a spoon into the mouth, and the eye scooped out of the head; it therefore requires a little practice to ascertain those epicurean bits which good judges prefer.

Haddock.-Like whole cod, but the head is worthless, while that of carp is always thought the nicest part, and therefore generally divided and served separately. If the fish be not too large it is dressed whole, and divided lengthwise from the head to the tail like mackerel, but cut across the body in the same manner as pike, trout, and most fresh-water river and pond fish.

Mackerel are commonly served up head to tail, and a slice cut lengthwise from the bone.

Herrings, pilchards, smelts, and other small fry are always served up whole; whitings, if fried, are

turned round from the tail to the head, through which they are fastened, and never divided.

Pike should be slit along the back and belly, and each slice gently drawn downwards; by which there will be fewer bones given.

Whiting.

In helping curry the rice should be put upon the plate first, and the curry laid upon it.

CHAPTER III.

FOOD AND COOKERY.

"Plain living" not the most wholesome

and Digestion - Advantage of Variety in Food · - Hints on Stewing

The Science of Cooking - Diet

On Roasting On Boiling On Broiling

Art of Seasoning Maxims for Cooks

- Boning, Larding, and Braising Hot Closet.

THE commonly received idea, that what goes under the denomination of "good plain living"-that is, joints of meat, roast or boiled-is best suited to all constitutions, has been proved to be a fallacy. Many persons can bear testimony to the truth of Dr. Kitchener's remark, that elaborate culinary processes are frequently necessary in order to prepare food for the digestive organs, which are but too frequently taxed beyond their power. Indeed, it may be truly said that many persons actually lose their lives by over indulgence in food rendered indigestible by being badly cooked.

Until a comparatively late period the art of cookery was almost in a state of infancy, for our ancestors were, with few exceptions, content with the most simple, or rather, imperfect, preparation of their food, and "made dishes" were very little known. Of late years, however, it has gradually risen to a branch of science, founded on practical experience, combined with a knowledge of chemistry; and the numerous works published on its improvement, both in this country and on the Continent, have brought it to a degree of perfection which its early professors never expected to attain. This remark applies, however, rather more to the cookery of animal than of vegetable food, for, in England, vegetables are chiefly used as an accompaniment to meat, while-as will be hereafter shownmany delicacies of the kitchen-garden may, if properly dressed, be rendered very palatable dishes to be eaten alone.

It is our intention to endeavour to correct the prejudice in favour of a family joint-by showing, that it is not only very often improperly cooked, but that the same quantity of meat,

if dressed in different ways, still retaining a certain degree of simplicity, will be more pleasant to the palate, more healthful, and quite as economical, if brought to the table as two or three dishes instead of one.

In French cookery, those substances which are not intended to be broiled or roasted, are usually stewed for several hours at a temperature below the boiling-point; by which means the most refractory articles, whether of animal or vegetable origin, are more or less reduced to a state of pulp, and admirably adapted for the further action of the stomach. In the common cookery of this country, on the contrary, articles are usually put at once into a large quantity of water, and submitted, without care or attention, to the boiling temperature: the consequence of which is, that most animal substances, when taken out, are harder and more indigestible than in the natural state.

DIET AND DIGESTION.

From Dr. Beaumont's Tables it appears that the following articles are converted into chyle, i. e. digested, in the times

indicated:

3 30

Butter and Cheese. When the powers of the stomach are weak, a hard and crude English diet is sure to produce discomfort by promoting acidity; while the very same articles when divided, and well cooked upon French principles, or rather the principles of common sense, can be taken with impunity, and easily digested.

There are only a few persons-with the exception perhaps of those who take violent exercise, or work hard in the open air-who can dine heartily upon solid food without suffering