them. When the meat is tender, take it up, and keep it warm; strain
the sauce in which it has cooked, and stir it over the fire until it is
thick enough to coat the spoon; drain the vegetables, and let them scald
up in the sauce, and pour all over the beef.

117. =Marinade.=--Cut in slices, four ounces each of carrot and onion, two
ounces of turnip, and one ounce of leeks; chop a quarter of an ounce
each of parsley and celery, if in season; slice one lemon; add to these
one level tablespoonful of salt, one saltspoonful of pepper, six cloves,
four allspice, one inch of stick cinnamon, two blades of mace, one gill
of oil and one of vinegar, half a pint of red wine, and one pint of
water. Mix all these ingredients thoroughly, and use the _marinade_ for
beef, game, or poultry, always keeping it in a cool place.

118. =Boiled Fowl with Oyster Sauce.=--Prepare a pair of fowls in
accordance with receipt No. 99, but do not stuff them; put them into
boiling water enough to cover them, with a level tablespoonful of salt
to each quart of water; skim until clear, and boil slowly until tender,
about fifteen minutes to a pound; when nearly done, make an oyster
sauce, as directed in receipt No. 119, and serve it on the same dish
with the fowls, sprinkling them with a teaspoonful of chopped parsley.

119. =Oyster Sauce.=--Blanch one quart of oysters by bringing them to a
boil in their own liquor; drain them, saving the liquor; wash them in
cold water, and set them away from the fire until you are ready to use
them; stir one ounce of butter and one ounce of flour together over the
fire until they form a smooth paste, strain into them enough of the
oyster liquor and that the chicken was boiled in to make a sauce as
thick as melted butter; season with a teaspoonful of salt, quarter of a
saltspoonful of white pepper, and the same of grated nutmeg; put in the
oysters, and serve.

CHAPTER VIII.

SALADS AND SALAD SAUCES.

"The very herbs of the field yield nourishment, and bread and water make
a feast for a temperate man," says Plato; and indeed the healthfulness
of fresh vegetables is well enough known in our day; we include under
this term not only the edible roots, but the young shoots of succulent
plants, rich in nitrates and mineral salts, which play an important part
in the preparation of salads. Americans are beginning to realize the
wealth of green food abounding in their gardens and fields, which they
have too long aban