as near the throat as possible, and then
put in the following stuffing. Grated bread, herbs, anchovies, oysters,
suet, salt, pepper, mace, half a pint of cream, four yolks of eggs; mix
all over the fire till it thickens, and then sow it up in the fish.
Little bits of butter should be scattered over it, before it is sent to
the oven. Serve it with gravy sauce, butter and anchovy. In carving a
pike, if the back and belly be slit up, and each slice drawn gently
downwards, fewer bones will be given at table.

BAKED SOUP. A cheap and plentiful dish for poor families, or to give
away, may be made of a pound of any kind of meat cut in slices, with two
onions, two carrots sliced, two ounces of rice, a pint of split peas, or
whole ones if previously soaked, seasoned with pepper and salt. Put the
whole into an earthen jug or pan, adding a gallon of water: cover it
very close, and bake it.

BALM WINE. Boil three pounds of lump sugar in a gallon of water; skim it
clean, put in a handful of balm, and boil it ten minutes. Strain it off,
cool it, put in some yeast, and let it stand two days. Add the rind and
juice of a lemon, and let it stand in the cask six months.

BALSAMIC VINEGAR. One of the best remedies for wounds or bruises is the
balsamic or anti-putrid vinegar, which is made in the following manner.
Take a handful of sage leaves and flowers, the same of lavender, hyssop,
thyme, and savory; two heads of garlic, and a handful of salt. These are
to be infused in some of the best white-wine vinegar; and after
standing a fortnight or three weeks, it will be fit for use.

BANBURY CAKES. Work a pound of butter into a pound of white-bread dough,
the same as for puff paste; roll it out very thin, and cut it into bits
of an even form, the size intended for the cakes. Moisten some powder
sugar with a little brandy, mix in some clean currants, put a little of
it on each bit of paste, close them up, and bake them on a tin. When
they are taken out, sift some fine sugar over them.

BARBERRIES, when preserved for tarts, must be picked clean from the
stalks, choosing such as are free from stones. To every pound of fruit,
weigh three quarters of a pound of lump sugar; put the fruit into a
stone jar, and either set it on a hot hearth, or in a saucepan of water,
and let them simmer very slowly till soft. Then put them and the sugar
into a preserving-pan, and boil them gently fifteen minutes.--To
preserve barberries in bunches, prep