TUMOURS, Cure of.— To re- move tumours, Dr. Simpson, of Edin- burgh, introduces a hollow acupuncture kneedle, or very fine trocar, into their tissue, and injects in a few drops of some irritant liquid, such as a solution of chloride of zinc, perchloride of iron, or creosote. The effect has been to destroy the vitality of the tumours so treated, and they have been separated. We have seen a similar plan adopted in Paris by M. Maisonneuve. He had slender stylets, made of a paste com- posed of flour, water, and chloride of zinc. These are baked. A puncture is made in the tumour, the caustic stylet is inserted, broken off, and left We saw several malignant tumours treated in this manner, and some cases in which a healthy granulating surface was left, after the separation of tumours which had been destroyed in this man- ner. TURBOT, Fillets of.— After having skinned and boned the fish, divide into square pieces the remains of cold turbot and lobster sauce ; brush them over with egg, sprinkle with bread crumbs mixed with a little minced parsley and seasoning. Lay the fillets in a baking-dish, with sufficient butter to baste with. Bake for % hour, and moisten them well with the butter. Put a little lemon juice and grated nut- meg to the cold lobster sauce ; make it hot, and pour over the fish, which must be well drained from the butter. Gar- nish with parsley and cut lemon. TURBOT, to Boil.— Set the fish in cold water sufficient to cover it completely, throw a handful of salt and a glass of vinegar into it, and let it gradually boil : be very careful that TUR 395 TTTR tUere fall no blacks : but skim It well, and preserve the beauty of the colour. Serve it garnished with a complete fringe of curled parsley, lemon and horse-radish. The sauce must be the finest jobster, and anchovy, and plain butter, served plentifully in separate tureens. TURBOT, to Fry.— Cut the turbot across, as if it were ribbed. Flour it, and put it into a large frying- pan, with lard to cover it. Fry tih brown ; drain. Clean the pan, and pour Into It sherry wine, almost enough to cover it, anchovy, salt, nutmeg, and a little ginger. Stew the fish in it till half the liquor is wasted. Take out the fish, and put into the pan a piece of butter rolled in flour, and some minced lemon. Simmer till of a proper thick- ness. Lay in a dish rubbed with shalot. Pour the hot sauce over it, and serve. TURKEY. — A good-sized turkey should be roasted two hours and a half, or three hours — very slowly at first. TURKEY, a la Daube.-^-Cut the turkey down the back, just enough to bone it. Stuff it with nice forcemeat, made of bread crumbs, and oysters chopped fine, pepper, salt, shalots, thyme, parsley, and butter. Fill, and sew it up. Tie it in a clean cloth, and boil it very white. Serve it with oyster sauce, made good. Or, take the bones with a piece of veal, mutton, and bacon, and make a rich gravy, seasoned with pepper, salt, mace, and shalots. Strain, and stew the turkey in it, after it has been half boiled half an hour. Dish it up in the gravy, after it is well skimmed, strained, and thickened with a few mushrooms stewed white, or stewed palates, forcemeat balls, and pieces of lemon, fried oysters, &c.

AI-modernized reading of the original text

TUMOURS, Cure of.— To remove tumours, Dr. Simpson, of Edinburgh, introduces a hollow acupuncture kneedle, or very fine trocar, into their tissue, and injects in a few drops of some irritant liquid, such as a solution of chloride of zinc, perchloride of iron, or creosote. The effect has been to destroy the vitality of the tumours so treated, and they have been separated. We have seen a similar plan adopted in Paris by M. Maisonneuve. He had slender stylets, made of a paste composed of flour, water, and chloride of zinc. These are baked. A puncture is made in the tumour, the caustic stylet is inserted, broken off, and left We saw several malignant tumours treated in this manner, and some cases in which a healthy granulating surface was left, after the separation of tumours which had been destroyed in this manner. TURBOT, Fillets of.— After having skinned and boned the fish, divide into square pieces the remains of cold turbot and lobster sauce ; brush them over with egg, sprinkle with bread crumbs mixed with a little minced parsley and seasoning. Lay the fillets in a baking-dish, with sufficient butter to baste with. Bake for % hour, and moisten them well with the butter. Put a little lemon juice and grated nutmeg to the cold lobster sauce ; make it hot, and pour over the fish, which must be well drained from the butter. Garnish with parsley and cut lemon. TURBOT, to Boil.— Set the fish in cold water sufficient to cover it completely, throw a handful of salt and a glass of vinegar into it, and let it gradually boil : be very careful that TUR TTTR there fall no blacks : but skim It well, and preserve the beauty of the colour. Serve it garnished with a complete fringe of curled parsley, lemon and horse-radish. The sauce must be the finest lobster, and anchovy, and plain butter, served plentifully in separate tureens. TURBOT, to Fry.— Cut the turbot across, as if it were ribbed. Flour it, and put it into a large frying- pan, with lard to cover it. Fry till brown ; drain. Clean the pan, and pour Into It sherry wine, almost enough to cover it, anchovy, salt, nutmeg, and a little ginger. Stew the fish in it till half the liquor is wasted. Take out the fish, and put into the pan a piece of butter rolled in flour, and some minced lemon. Simmer till of a proper thickness. Lay in a dish rubbed with shalot. Pour the hot sauce over it, and serve. TURKEY. — A good-sized turkey should be roasted two hours and a half, or three hours — very slowly at first. TURKEY, a la Daube.-^-Cut the turkey down the back, just enough to bone it. Stuff it with nice forcemeat, made of bread crumbs, and oysters chopped fine, pepper, salt, shalots, thyme, parsley, and butter. Fill, and sew it up. Tie it in a clean cloth, and boil it very white. Serve it with oyster sauce, made good. Or, take the bones with a piece of veal, mutton, and bacon, and make a rich gravy, seasoned with pepper, salt, mace, and shalots. Strain, and stew the turkey in it, after it has been half boiled half an hour. Dish it up in the gravy, after it is well skimmed, strained, and thickened with a few mushrooms stewed white, or stewed palates, forcemeat balls, and pieces of lemon, fried oysters, &c.

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