The universal cookery book

bones into small pieces ; add the water, and heat slowly ; add the seasoning, and simmer five hours. Boil down to three pints ; strain, remove the fat, and season with salt and pepper. Serve in cups at luncheons, evening companies, etc. Boil one onion, half a carrot, and half a turnip, with it if you like. — The Boston Cook-Book : Mrs. D. A. Lincoln. Roberts Brothers , Pubs. {By per.) Pot-au-Feu. Put in a saucepan six pounds of beef (bones included), cut into two or three pieces ; three-quarters of a pound of mixed vegetables, such as onions, carrots, turnips, leeks, white cabbage, and celery with its leaves left on, all cut in good-sized pieces ; three small spoonfuls of salt, one of pepper, and one of sugar ; add eight pints of water ; let it boil gently three hours; remove the fat; add crusts of roll or slices of bread, either previously toasted or plain, and serve. — Dainty Dishes: Lady Harriet St. Clair. Rabbit Soup. Cut one or two rabbits into joints ; lay them for an hour in cold water ; dry and fry them in butter till about half done, with four or five onions and a middling-sized head of celery, cut small ; add to this three quarts of cold water, one pound of split peas, some pepper and salt ; let it stew gently for four or five hours, then strain and serve it. — Petersons Magazine. {By per. Eds.) EEL SOUP. Eel Soup. “ Put three pounds of small eels in two quarts of water, with a crust of bread, some mace, whole pepper, sweet herbs, and an onion ; cover them close, and stew till the fish is quite broken ; then strain it off, and serve with some toasted bread cut in slices. It may be thickened with a quarter of a pint of rich cream, and a teaspoonful of flour mixed in it, which is a great improvement.” A Marseilles Receipt for Bouillabaisse. Almost any sort of fish may be used in making bouillabaisse, and the more kinds the better. Those generally used, because caught in the Mediterranean, are whitings, red mullets, soles, gurnet, turbot, lobsters, and crayfish. Slice two large onions, place them in a wide but deep stewpan made of thin metal ; add four or five spoonfuls of the best oliveoil. Fry the onions of a pale brown color. Next place the fish, previously washed and cut in small pieces, in the pan, and cover them with warm water, but not more than equals the depth of the contents ; add salt in moderation, half a bay-leaf, and the flesh of half a lemon without rind or pips, two tomatoes cut in dice and the seeds removed, a few peppercorns, and four cloves of garlic. Set it on a very hot stove, and let it boil for twelve minutes. By this time the liquor should be reduced to a third of its original quantity ; add a small pinch of saffron, a tablespoonful of chopped parsley, and allow it to boil a minute longer ; taste, and correct the season- OYSTER SOUP. ing if required. Have ready your tureen or deep dish with two dozen slices of light French roll or bread, cut half an inch thick, laid in the bottom ; pour some of the soup over, and turn the bread, so that it may be thoroughly soaked ; then pour in the remainder, keeping back the inferior parts of the fish, and serve very hot. — Dainty Dishes: Lady Harriet St. Clair. A street there is in Paris famous, For which no rhyme our language yields : Rue Neuve des Petits Champs its name is — The New Street of the Little Fields;