With a saucepan over the sea

Clean, parboil, and cut up a fine fat rabbit, add 12 oysters, 2 cups of consomme, a little mace, salt, pepper, some parsley, thyme, and a bayleaf. Cook, covered, until tender, about i hour in an earthen pot or bowl. Strain the gravy, add }( pound of butter, i tablespoonful of flour, an anchovy minced fine, a tablespoonful of wine or Worcestershire sauce, and pour over the rabbit. Serve with a pint of mixed cooked vegetables, in the same dish, onions, beans, green peppers, carrots, cabbage, etc. LITTLE MUTTON TURNOVERS. (Turkey.) Chop I pound of cold mutton, add salt, pepper, cinnamon, and i chopped onion to a pound of meat. Cook with i ounce of butter, and make some good puff paste, roll it thin, cut into squares, and fill with spoonfuls of the meat. Pinch the edges, brush with melted butter, and bake in a hot oven. Serve in a mound, with a sauce or border of parsley. S6 [illustration: SWEETBREADS, DAUPHINY] With a Saucepan over the Sea AMOURETTES. (Old French and Roman recipe.) Cut up and steep 2 pounds of beef marrow. Drain it, add salt and pepper, and i cup of tomato sauce. Then add }i pound of chopped ham and }( pound of cooked and sliced truffles. Line a mould with forcemeat, made of breadcrumbs, herbs, and butter, then fill with the above mixture. Steam it for ^ hour, turn out on a hot dish, and serve with mushrooms, and }i pint of white sauce. SWEETBREADS (as cooked in Dauphiny). Soak and parboil 2 large heart sweetbreads, drain them, lard with strips of pork, and place in a casserole with 2 carrots and 2 onions sliced, and some parsley, and J^ pint consomme. Cover closely with a pie plate, on which put something heavy, and braise them. In France the plate is of earthenware, and live coals are kept on top to assist the baking or braising, as it is called. Serve with green peas. SWEETBREADS FINANCIERE. (Paris.) Trim and parboil two pairs of sweetbreads ; fry them with i ounce butter, i carrot, i onion, some herbs, and i cup of stock. Cook for ^ hour, strain the stock over them on a dish, and serve with a border of 6 truffles, 6 mushrooms, 6 olives, With a Saucepan over the Sea 6 cocks' -combs, and 6 forcemeat balls made of chicken, bread, etc., which have been simmered in ^ pint of stock, with a glass of Madeira. SWEETBREADS (as cooked in Italy). Soak and parboil 2 large heart sweetbreads. Cut each into 4 pieces and fry in butter with salt, pepper, and parsley. When cool, dip each in some white stock or Bechamel sauce, then in egg and bread-crumbs and fry until brown. Serve with a brown sauce with mushrooms and a border of spaghetti, both cooked, the latter with tomatoes and cheese on top. SWEETBREADS. (Modena.) Blanch and cut into 4 pieces a pair of fine sweetbreads. Season, fry them, and drain them. Have ready i cup of cold chicken and the same of beef tongue, cut into strips, also a cup of cooked spaghetti, covered with tomato sauce. Arrange the spaghetti in the middle of a plate, put the sweetbreads over it and arrange the chicken in one end of the plate and the tongue at the other. Pour some tomato sauce over all and serve hot. BROILED SWEETBREADS. (Paris.) Blanch two fine sweetbreads and cook them for 20 minutes in a cup of stock. Drain them, and when cold dip them in a rich cream sauce. When With a Saucepan over the Sea this is firm, roll them in bread-crumbs and a thin slice of ham, then tie each in oiled paper. Broil them on a gridiron, take off the paper, and serve with a border of spinach. SWEETBREAD CUTLETS (as cooked in Montpellier). Soak a pair of large sweetbreads in salt and water, parboil them, and let them cool. Cut into shape and dip in aspic jelly, melted. When it is firm, arrange in a circle and fill the centre with asparagus tips cooked in stock and cut up ; pour mayonnaise sauce over the asparagus and put on ice until needed.