e best. They are usually eaten dressed in wine, and
broth seasoned with salt, pepper, a bunch of sweet herbs, some roots and
onions. Before being dressed they must be soaked in warm water, and well
rubbed with a brush, that no earth may adhere to them. When dressed,
serve them in a plate as an entremet. The truffle is also very excellent
in all sorts of ragouts, either chopped or out into slices, after they
are peeled. It is one of the best seasonings that can be used in a
kitchen. Truffles are also used dried, but their flavour is then much
diminished.

TRUFFLES RAGOUT. Peel the truffles, cut them in slices, wash and drain
them well. Put them into a saucepan with a little gravy, and stew them
gently over a slow fire. When they are almost done enough, thicken them
with a little butter and flour. Stewed in a little water, and thickened
with cream and yolk of egg, they make a nice white ragout. Truffles,
mushrooms, and morels are all of them very indigestible.

TUNBRIDGE CAKES. Rub six ounces of butter quite fine into a pound of
flour; then mix six ounces of sugar, beat and strain two eggs, and make
the whole into a paste. Roll it very thin, and cut it with the top of a
glass. Prick the cakes with a fork, and cover them with carraways; or
wash them with the white of an egg, and dust a little white sugar over.

TURBOT. This excellent fish is in season the greatest part of the
summer. When fresh and good, it is at once firm and tender, and abounds
with rich gelatinous nutriment. Being drawn and washed clean, it may be
lightly rubbed with salt, and put in a cold place, and it will keep two
or three days. An hour or two before dressing it, let it soak in spring
water with some salt in it. To prevent the fish from swelling and
cracking on the breast, score the skin across the thickest part of the
back. Put a large handful of salt into a fish kettle with cold water,
lay the turbot on a fish strainer and put it in. When it is beginning to
boil, skim it well; then set the kettle on the side of the fire to boil
as gently as possible for about fifteen or twenty minutes; if it boil
fast, the fish will break to pieces. Rub a little of the inside coral
spawn of the lobster through a hair sieve, without butter; and when the
turbot is dished, sprinkle the spawn over it. Garnish the dish with
sprigs of curled parsley, sliced lemon, and finely scraped horseradish.
Send up plenty of lobster sauce. The thickest part of the fish is
g