With a saucepan over the sea

Boil the pork until tender, then roast it in the oven with 3 onions, 3 carrots, sliced thin, parsley, thyme, and a clove. Baste with i cup of hot water or stock, and after half an hour strain and skim the gravy and reduce it by rapid boiling until there is barely enough to coat the surface of the meat. Dust it all over thickly with crumbs, and sprinkle a tiny bit of cinnamon here and there. Bake until brown and serve with cherry sauce. (See recipe.) * » With a Saucepan over the Sea ROAST PIG. (England.) Clean and singe a fat young pig. Stuff it with a forcemeat of bread, 2 pounds of pork and 2 pounds of veal, sage, thyme, lemon-peel, some parsley, onion, salt, pepper, and mace, mixed with the yolk of an egg. Sew up the slit and set the pig on its feet, basting it with butter, until done. ROAST GOOSE. (England, Michaelmas Day.) Singe and clean a fat goose, stuff it with the liver chopped fine, i cup or more of bread-crumbs, 2 ounces suet, lemon peel, nutmeg, and onion, sage, parsley, salt, pepper, and 2 tablespoonfuls of cream. Baste it with butter, dredge it with flour till brown, and serve with apple sauce. ROAST GOOSE (as cooked at Aries, Southern France). Singe, clean, and truss a young fat goose. Stuff it with 4 onions, parboiled, 4 ounces of bread soaked in milk, 3 ounces butter, a tablespoonful of parsley, a little nutmeg grated, and 4 ounces of chestnuts, all chopped fine and well mixed. Add salt and pepper. The chestnuts must be, of course, roasted, blanched, and cut up. Put the goose in a pan with i carrot, some celery, parsley, sweet marjoram, i onion, and a clove. Braise it, or cook, closely covered, in its own steam, for With a Saucepan over the Sea 2 hours. Take it out, strain, skim, and reduce the sauce and mix it with a cup of stewed and strained tomatoes. Heat it again and pour around the goose. FILLET OF BEEF, MIGNONNE. (Paris.) Broil a fine fillet of beef, dusting it first with salt, pepper, onion juice, and olive oil. When brown, pour around a sauce made of j^ cup of cream whipped stiff, with 2 tablespoonfuls of grated horse-radish, pepper, and salt. Garnish with sliced and fried bananas. BROILED STEAK. (English chop-house recipe.) Mix I tablespoonful of olive oil, a teaspoonful of salt, and a pinch of pepper. Rub this over the steak and set it aside with the sauce on it for 2 hours, in a cold place. Drain it, put it on a broiler, and sear it quickly, then cook it slowly, putting a few ashes over the hot fire, for about lo minutes. When the meat looks puffy, but being careful to lose none of the juice, remove to a hot dish and place a bit of butter on top. Garnish with parsley. HENRY IV.'S RECIPE FOR BOILED CHICKEN. Henry the Fourth was that beloved king of France who said that he wanted the poor man to With a Saucepan over the Sea have a fowl in a casserole every Sunday — since the peasants were terribly poor and taxed before that time. He was a jolly fellow and came from a part of France famous for good cooking. Clean a fat hen, singe it, and then chop the liver with i cup of bread-crumbs or more, if needful, ^ pound of ham, J^ cup of milk, 6 chestnuts and 6 truffles, nutmeg, parsley, thyme, sweet marjoram, and a grating of garlic or onion juice. Add the yolks of two eggs. Now fill the belly, the crop, and the cavities of the legs and wings, which must* be boned and all tied firmly. Brown it in butter, add 2 carrots, 2 onions, sliced, ^ cup of rice, and a pint of water. Cover very closely and simmer for i hour. Serve with the sauce poured around or in the same dish in which it was cooked. Any one who has tried this will admit that it has a superior flavor. CHICKEN ROYAL (invented for one of the early queens of France).