turned upside down, to form it into cakes; and when
cold, turn them out on flannel to dry. Keep them in tin canisters; and
when to be used, dissolve them in boiling water. The flavour of herbs
may be added, by first boiling and straining off the liquor, and melting
the soup in it. This preparation is convenient in travelling, or at sea,
where fresh meat is not readily obtained, as by this means a bason of
soup may be made in five minutes.

PORTER. This pleasant beverage may be made with eight bushels of malt to
the hogshead, and eight pounds of hops. While it is boiling in the
copper, add to it three pounds of liquorice root bruised, a pound of
Spanish liquorice, and twelve pounds of coarse sugar or treacle.

PORTUGAL CAKES. Take a pound of well-dried flour, a pound of loaf sugar,
a pound of butter well washed in orange-flower water, and a large blade
of mace. Take half the flour, and fifteen eggs, leaving out two of the
whites, and work them well together with the butter for half an hour,
shaking in the rest of the flour with a dredger. Put the cakes into a
cool oven, strewing over them a little sugar and flour, and let them
bake gently half an hour.

PORTUGUESE SOLES. If the fish be large, cut it in two: if small, they
need only be split open. The bones being taken out, put the fish into a
pan with a bit of butter, and some lemon juice. Fry it lightly, lay it
on a dish, spread a forcemeat over each piece, and roll it round,
fastening the roll with a few small skewers. Lay the rolls into a small
earthen pan, beat up an egg and smear them, and strew some crumbs over.
Put the remainder of the egg into the bottom of the pan, with a little
meat gravy, a spoonful of caper liquor, an anchovy chopped fine, and
some minced parsley. Cover the pan close, and bake in a slow oven till
the fish is done enough. Place the rolls in a dish for serving, and
cover it to keep them hot till the baked gravy is skimmed. If not
enough, a little fresh gravy must be prepared, flavoured as above, and
added to the fish. This is the Portuguese way of dressing soles.

PORTUGUESE STUFFING. Pound lightly some cold beef, veal, or mutton. Add
some fat bacon lightly fried and cut small, some onions, a little garlic
or shalot, some parsley, anchovy, pepper, salt, and nutmeg. Pound all
fine with a few crumbs, and bind it with two or three yolks of eggs.
This stuffing is for baked soles, the heads of which are to be left on
one side of the split