The thorough good cook

Any remains of cooked meat, poultry or game, cut in pieces and seasoned, may be used in making a " toad-in-ahole." 86. Bubble and Squeak. Chop small some boiled white cabbage ; season it with pepper and salt, and fry it with a little butter ; pepper and broil some slices of cold boiled salted beef (by preference, underdone) ; put the fried cabbage into a dish, lay round it the slices of boiled beef, and serve very hot. 87. A Cake of Pork. The pork must be minced very fine and mixed with chives or a little onion, salt, pepper, a little lemon-peel, and an egg. Dredge in enough flour to bind the mince. Form a thick round cake. Melt butter in a stew-pan ; lay in the cake ; brown it on one side. Take it out, and slice onions into the stew-pan, with more butter to thin the sauce ; season it to taste, and lay it in the cake to get hot through. 88. To Make an Outlandish Dish. Take the liver of a hog, and cut it in pieces about the bigness of a span ; then take aniseed or French seed, pepper and salt, and season them therewithal ; lay the pieces severally round in the caul of the hog, and so roast them on a bird-spit. 89. Battalia Fie. Take four tame pigeons and truss them to bake ; take also four ox-palates, well boiled and blanched, and cut in little pieces ; then take six lambs' stones, and as many good sweetbreads of veal cut in halves and parboiled, twenty cocks'-combs boiled and blanched, the bottoms of four artichokes, a pint of oysters parboiled and bearded, and the marrow of three bones ; season all with mace, nutmeg, and salt. Place all this in a coffin of tine paste ; put half a pound of butter upon it, and pour a little water into the pie before it be set in the oven. Let it stand in the oven for an hour and a half, then take it out, pour out the butter at the top of the pic, pour it into gravy and lemon,and serve up. SECTION VII.— CURRIES. 1. Curried Sole. Fry (not broil) the soles delicately, overnight. At the same time carefully boil the rice, as directed in No. 7. In the morning, against breakfast- time, pile the rice in the middle of the dish, and lay around it from the rim, converging to the centre, the slices of cold sole, gently veneered with a thin layer of Auckland curry-paste, diluted, if too stiff, with oil or butter. 2. Lobster Curry. Pick the meat from the shell of a lobster and cut it into small oblong pieces. Fry two onions to a golden-brown in an ounce of butter; stir in one tablespoonful of curry-powder or paste and half a pint of meat stock, and simmer till it thickens ; then put in your lobster- flesh, stew the whole for twenty minutes, stirring occasionally ; serve boiled rice with it. 3. Oyster Curry. Blanch and beard your oysters, leaving them in their own liquor ; then cut two middling-sized onions into small dice, and "toss" them in a stew-pan with an onnce of butter ; when done, mix in two teaspoonfuls of curry powder and one of curry paste, and pass all through a tammy — it ought to be thick ; then add the oysters Avith their liquor, and keep stirring over the fire until they become enveloped in a thick CUB HIES. 323 sauce, which they should simmer in for two minutes. Then turn out on your dish, and serve with rice separately. 4. Dressed Salmon, Curried.