nd and a half of veal or beef, pepper and salt it, lay it in
a stew-pan with a couple of carrots split, and four cloves of garlic
sliced, a quarter pound of sliced ham, and a large spoonful of water;
set the stew-pan over a gentle fire, and watch when the meat begins to
stick to the pan; when it does, turn it, and let it be very well browned
(but take care it is not at all burned); then dredge it with flour, and
pour in a quart of broth, a bunch of sweet herbs, a couple of cloves
bruised, and slice in a lemon; set it on again, and let it simmer gently
for an hour and a half longer; then take off the fat, and strain the
gravy from the ingredients, by pouring it through a napkin, straining,
and pressing it very hard.

_Obs._--This, it is said, was the secret of the old Spaniard, who kept
the house called by that name on Hampstead Heath.

Those who love garlic, will find it an extremely rich relish.

_Mr. Michael Kelly's[244-*] Sauce for boiled Tripe, Calf-head, or
Cow-heel._--(No. 311*.)

Garlic vinegar, a table-spoonful; of mustard, brown sugar, and black
pepper, a tea-spoonful each; stirred into half a pint of oiled melted
butter.

_Mr. Kelly's Sauce piquante._

Pound a table-spoonful of capers, and one of minced parsley, as fine as
possible; then add the yelks of three hard eggs, rub them well together
with a table-spoonful of mustard; bone six anchovies, and pound them,
rub them through a hair-sieve, and mix with two table-spoonfuls of oil,
one of vinegar, one of eschalot ditto, and a few grains of Cayenne
pepper; rub all these well together in a mortar, till thoroughly
incorporated; then stir them into half a pint of good gravy, or melted
butter, and put the whole through a sieve.

_Fried Parsley._--(No. 317.)

Let it be nicely picked and washed, then put into a cloth, and swung
backwards and forwards till it is perfectly dry; put it into a pan of
hot fat, fry it quick, and have a slice ready to take it out the moment
it is crisp (in another moment it will be spoiled); put it on a sieve,
or coarse cloth, before the fire to drain.

_Crisp Parsley._--(No. 318.)

Pick and wash young parsley, shake it in a dry cloth to drain the water
from it; spread it on a sheet of clean paper in a Dutch oven before the
fire, and turn it frequently until it is quite crisp. This is a much
more easy way of preparing it than frying it, which is not seldom ill
done.

_Obs._ A very pretty garnish for lamb chops, fish,