ays
if wanted, by the following method:

If birds (woodcocks and snipes excepted, which must not be drawn), draw
them, pick and take out the crop, wash them in two or three waters, and
rub them with a little salt. Have ready a large saucepan of boiling
water, put the birds in it, and let them remain five minutes, moving it,
that it may go through them. When all are finished, hang them by the
heads in a cold place; when drained, pepper the inside and necks; when
to be roasted, wash, to take off the pepper. The most delicate birds,
even grouse, may be kept this way, if not putrid.

Birds that live by suction, &c., bear being high: it is probable that
the heat might cause them to taint more, as a free passage for the
scalding water could not be obtained.

Fresh-water fish has often a muddy taste, to take off which, soak it in
strong salt and water; or, if of a size to bear it, give it a scald in
the same, after extremely good cleaning and washing.

In the following, and indeed all other receipts, though the quantities
may be as accurately set down as possible, yet much must be left to the
discretion of the persons who use them.

The different taste of people requires more or less of the flavor of
spices, garlic, butter, &c., which can never be directed by general
rules, and if the cook has not a good taste, and attention to that of
her employers, not all the ingredients with which nature or art can
furnish her will give an exquisite relish to her dishes.

The proper articles should be at hand, and she must proportion them
until the true zest be obtained.

March, 1864.

Poetical Cook-Book.

SOUPS.

TURTLE SOUP.

Sons of Apicius! say, can Europe's seas,
Can aught the edible creation yield
Compare with _turtle_, boast of land and wave?
GRAINGER.

And, zounds! who would grudge
_Turtle soup_, though it came to five guineas the bowl?
MOORE.

The day before you dress a turtle, chop the herbs, and make the
forcemeat; then, on the preceding evening, suspend the turtle by the two
hind fins with a cord, and put one round the neck with a heavy weight
attached to it to draw out the neck, that the head may be cut off with
more ease; let the turtle hang all night, in which time the blood will
be well drained from the body. Then, early in the morning, having your
stoves and plenty of hot water in readiness, take the turtle, lay it on