iron until other parts of the dinner is dished »p; season them with white pepper and salt; have the dish very hot; keep some back to send up a second time; put no gravy in the dish.

To hash Venison.

Slice it and warm it with its own gravy, or some without seasoning. It should only be warmed through, not boiled. If there is no fat left, cut some slices of mutton fat, set it on the fire with a little port wine and sugar, simmer till dry; then put to the hash, and it will eat as well as the fat of the veni

son.

To pot Venison.

Rub the venison with vinegar, if stale, and let it lie an hour; dry it with a cloth, and rub it all over with red wine; season wilh pepper, salt, and beaten mace, and put it on an earthen dish: pour over it half a pint of red wine, and a pound of butter, and set in the oven. If a shoulder, put a coarse paste over it, and bake it all night in a brown bread oven. When it comes out, pick it clean from the bones, and beat it in a marble mortar, with the fat from the gravy. If not sufficiently seasoned, add more seasoning and clarified butter, and keep beating it till it is a fine paste. Then press it hard down into the pots, and pour clarified butter over it.

To dress a Fawn.

A fawn, like a sucking pig, should be dressed almost as soon as killed. When very young, it is trussed, stuffed, and spitted the same way as a hare. But they are better eating when of the size of a house lamb; and are then roasted in quarters; the hind quarter is most esteemed.

They must be put down to a very quick fire, and either basted all the time they are roasting, or be covered with sheets of fat bacon: when done, baste it with butter, and dredge it with a little salt and flour, till you make a nice froth on it.

TURTLE.

Of the Turtle.

THIS fine amphibious animal, the Testudo Midas of Linnæus, and called in England the common or giant turtle, which is a native of the West Indies and South America, is said sometimes to attain the enormous size of three yards in length, and two in breadth, weighing from five to eight hundred pounds. The female digs holes in the sand, where she annually deposits more than a thousand eggs; on which she broods during the night, though the young are chiefly hatched by the sun. Many of these eggs, however, become a prey to ravenous birds, &c. Turtles are commonly taken, while on land, by turning them on their backs; or, when in the water, pursuing them in boats, and killing them with a sort of spear similar to what is employed for harpooning whales. They are thus hunted, in both their elements, chiefly for the sake of their highly-esteemed flesh, which certainly constitutes one of the richest and most delicious foods in nature.

Genuine West-India Method of Dressing a Turtle.

Take the turtle out of the water the night before it is meant to be dressed, and leave it on its back; next morning, cut off its head, and hang it up by the hind (ins for all the blood to drain out. This being accomplished, cut out the callipee, or belly, quite round, with as much of the meat to it as possible, and raise it up; it must then be thrown into spring water and salt. The bowels and lungs being now cut away, and the latter washed very clean from the blood; the former, with the maw, being slit open, and likewise completely. cleansed, are to be boiled till tender in a large pot of water. Then take off the inside skin, cut it in pieces of two or three inches long. In the mean while, having prepared a good veal broth, or stock, by stewing a very large knuckle of veal in three gallons of water, with turnips, onions, carrots, celery, and two or three bundles of sweet herbs, till half the liquid is wasted, carefully scumming all the time, and straining it off, put the fins in a stew-pan, and cover them with some of this

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veal stock: adding an onion, and sweet herbs of all sorts, the whole chopped fine; with half a quarter of an ounce each of beaten mace and cloves, and half a pounded or grated nutmeg. When these have gently stewed till tender, they are to be taken out; and, a pint of Madeira wine being poured into the liquid, it is to continue simmering for a quarter of an hoar. The whites of six eggs being now beaten up with the juice of two lemons, the liquor is to be added; and the whole boiled up, run through a flannel bag, and again made hot: when the fins, having been washed very clean, are to be once more put in. A bit of butter being melted at the bottom of a stew-pan, the white meat, or callipee, is to be gently dressed till nearly tender. The lungs and heart are to be covered with veal stock, additional onion, herbs, and spice; these, as well as the fins, are to be stewed till tender. Take out the lungs, strain the liquor off, thicken it, and put in a bottle of Madeira, with a high seasoning of salt and Cayenne pepper. Put in the lungs and white meat, and stew them up gently for a quarter of an hour. Make some forcemeat balls of the white meat of the turtle, instead of veal, as for Scotch collops. If the turtle have any eggs, scald them: if not, take twelve large yolks of eggs, made into egg balls. Have the callipash, or deep shell, done round the edges with paste; season it, on the inside, with Cayenne pepper, salt, and a little Madeira wine; bake it half an hour; and then put in the lungs, with the white meat, forcemeat, and eggs, and bake it another half hour. Take the bones, and three quarts of the veal broth, with an onion, a bundle of sweet herbs, and two blades of bpaten mace; stew it half an hour, strain it through a sieve, thicken it with flour and butter, add half a pint of Madeira, stew it half an hour, and season it to palate with salt and Cayenne pepper: this is the true turtle soup. Put a knife between the meat and shell of the callipee, and fill it full of forcemeat; season it all over with salt and Cayenne pepper, sweet herbs, a shalot chopped fine, and add a little Madeira; put a paste round the edge,

Take the entrails and maw,'

and bake it an hour and a half. put them in a stew-pan with a little veal broth or stock, a bundle of sweet herbs, and two blades of finely-beaten mace; thicken with a little butter rolled in flour; stew them gently, for half an hour; season with Cayenne pepper and salt, beat

up a Ieason with the yolks of two eggs and half a pint of cream; put it in, and keep stirring it one way till it boils up. The turtle, being thus completely dressed, is to be sent to table in the following manner—At, the top, the callipee or belly; in the middle, the soup; en the two sides of the soup, the fricassee and the fins; aud, at the bottom, callipash, or the delicate green fat. The fins, if put by, in the liquor, are esteemed excellent eating when cold. Though this process may appear somewhat tedious and even couplicated, it is to be considered that it includes the entire preparation of all the various parts of a large animal; of one, too, on which, from its superior nature, extraordinary attentions are thought to be not unworthily bestowed. The above is the general method of dressing turtles in the West Indies; where, certainly, theje Js the most experience.

Capital English Method of dressing a Turtle.

Though turtles are, in England, almost confined to grand public dinners, and consequently seldom wanted to be dressed in private families, instances are known to have sometimes occurred, where persons, receiving turtles as presents from friends abroad, have been constrained to sell them to tavernkeepers, for whatever trifle they might think proper to give, rather than incar the extravagant charge required by professional cooks, and being uninformed how to dress a turtle themselves. Indeed, there are no vast number, even of professional cooks who will not derive additional knowledge from a perusal of the following instructions for dressing and serving up, in a most capital style, this grand object of culinary art; called, sometimes, by cooks, though not very classically, the king of fish! The. flesh of this amphibious animal, for we can scarcely venture to denominate it a fish, is very deservedly esteemed; particularly the belly, or under part, which is of a delicate white colour resembling veal, and called the callipee; except, indeed, by the genuine amateur of epicurism; to whom the delicious green fat, or callipash, is still dearer than even the callipee. To dress, in the best manner, a turtle of from sixty to seventy pounds weight, the size in which they are. most generally sent as presents to England, these familiar instructions will be found to suffice.—Either hang up the tur

tle by the himl fins over night, and cut off its head, as directed by the West India method, and which is probably the best; or, put a weight on the back of the animal sufficient to make it extend itself, and immediately cut off the head and fins. In the former case, the animal having bled freely, and being noW quite dead, and deprived only of its head, cut the belly shell clean off, sever the fins at the joints, take away the whole of the white meat, and put it into spring water. Draw, cleanse, and wash all the entrails; scald the fins, the head, and the belly shell; and saw the shell all round about two inches deep, scald it, and cut it in pieces: put the shell, with the fins and head, into a pot, covering them with veal broth or stock, and add. ing shalots, thyme, savory, marjoram, parsley, a small quantity df basil, a quarter of an ounce each of cloves and mace, and a lutmeg; the herbs all chopped or minced, and the spices pounded, very fine. After stewing them till tender, take out the meat, and strain the liquor through a sieve. Cut the fins in two or three pieces; take all the brawn, as this meat is called, from the bones and cut it in pieces about two inches square; and, if there be a real green fat, cut that also iu pieces. Melt some butter at the bottom of a stew pan, put in the white meat, and simmer it gently over a slow fire till three parts done: take it out of the liquor, and cut it in pieces about the bigness of a goose's egg. In the mean time, cover the bowels, ftmgs, heart, &c. with veal stock or broth, adding herbs and spices as before, and stew them till tender. The liver must be boiled always by itself; being often bitter, notwithstanding every precaution, and not tending to improve the colour of the other entrails, which should be kept as white as possible. The entrails being all done, taken up, and cut in pifces, strain off the liquor through a sieve. Melt a pound of butter in a large stew-pan, big enough to hold the meat, gradually stirring in half a pound of flour, till they are smoothily united; then put in the liquor, and keep stirting the whole till thoroughly incorporated. Should it prove at all lnmpy, it must be passed through a sieve. In the different sorts of meats are to be introduced a great number of forcemeat balls, as well as egg balls, and even the turtle's eggs, should there be any. To the whofe must be added three pints of Madeira wine, a high seasoning of long aud Cayenne peppers, with salt, and the juice of a