[Modern cookery, in all its branches

Serve them as dry as possible, arranged in a chain round a hot dish, and pour into the centre, or send to table with them in a tureen, some sauce made with the flesh of the claws heated in some rich melted butter, flavoured with a tablespoonful of essence of anchovies, one of strong chili vinegar, a little salt and mace, and coloured with the coral of the fish, should they contain any. A few shrimps may be added with good effect or the sauce may be made of these entirely, either whole or pounded, when they are preferred. In either case, they should only be heated * We are indebted for these receipts to a highly intelligent medical man who has been for twenty years a resident in the Mauritius. chap, xxxii.] FOREIGN AND JEWISH COOKERY, in it, and not allowed to boil. East or West Indian mangoes, or other hot pickle, should accompany the dish. The cutlets may likewise be dipped into light French batter, and fried ; but the egg and bread-crumbs are somewhat preferable. It is an advantage to have lobsters little more than parboiled for them. Herbs can be added to the crumbs at pleasure; the writer does not, however, recommend them. AN INDIAN BURDWAN. (Entree.) This is an Oriental dish of high savour, which may be made either with a young fowl or chicken parboiled for the purpose, or with the remains of such as have already been sent to table. First, put into a stewpan about a tablespoonful of very mild onion finely minced, or a larger proportion with a mixture of eschalots, for persons whose taste is in favour of so strong a flavour ; add rather more than a quarter of a pint of cold water, about an ounce of butter smoothly blended with a very small teaspoonful of flour, a moderate seasoning of cayenne, and a tablespoonful of essence of anchovies. Shake or stir this sauce over a clear fire until it boils, then let it stand aside and merely simmer for ten or fifteen minutes, or until the onion is quite tender, then pour to it a. couple of wineglassesful of Madeira (Sherry or Tenerifte will do), and a tablespoonful of chili-vinegar. Lay in the fowl after having carved it neatly, divided all the joints, and stripped off the skin; and let it remain close to the fire, but without boiling, until it is perfectly heated through ; bring it to the point of boiling and send it immediately to table. A dish of rice, boiled as for currie, is often, but not invariably, served with it. Should the fowl have been parboiled only — that is to say, boiled for a quarter of an hour — it must be gently stewed in the sauce for fifteen or twenty minutes ; longer, even, should it not then be quite tender. Cold lamb, or veal, or calf’s -head, or a delicate young rabbit, may be very advantageously served as a rechauffe , in a sauce compounded as above. The various condiments contained in this can be differently apportioned at pleasure; and pickled capsicum, or chilies minced, can be added to it at choice either in lieu of, or in addition to the chili- vinegar. The juice of a fresh lime should, if possible, be thrown into it before it is served. Except for a quite plain family dinner, only the superior joints of poultry should be used for this dish. Care should be taken not to allow the essence of anchovies to predominate too powerfully in it. THE KING OF OUDE’s OMLET.