With a saucepan over the sea

Take off the outer leaves of a large head of cabbage. Scoop out the heart, — having first parboiled the cabbage, — stuff it with bread-crumbs or boiled rice, mixed with some bacon, cold minced mutton or veal or fish, herbs, onions, yolks of 2 eggs, and seasoning. Tie neatly, boil in stock or hot water i hour, strain the stock, and pour over, or make a good sauce ; serve with potato croquettes. ARTICHOKES (as cooked in Lyons). Trim 6 large artichokes, cut into quarters, and parboil lo minutes in silted water. Drain, put them with 2 ounces butter, and fry them, add juice of a lemon, salt, pepper, a glass of white wine, and ^ cup of stock. When tender, arrange on toast, and pour sauce over all. RICE (as cooked in Andalusia, Spain). Warm j4 pint of olive oil or butter, add }4 pound boiled rice, i}4 pounds of chicken, cut into dice, onion, parsley, a pinch of saffron, and seasoning. In Spain, garlic is used, but it is With a Saucepan over the Sea not necessary. Cook 45 minutes, stir well, and arrange on a dish. Brown with a salamander, and squeeze a lemon over it before serving. RICE. (A convent recipe from the Carmelites.) Wash and drain ^ pound of rice, cook it with plenty of salted water until tender. Drain again, let it dry, add J^ ounce of butter, a pinch of mixed herbs, salt, pepper, and the meat of a dried haddock which has been soaked, dried, and flaked. Mix and pour in a dish, cover with the whites of 3 boiled eggs, also the yolks, chopped fine, ^ cup of stock, — made from fish-bones, — and plenty of grated cheese. Bake ^ hour and serve, garnished with parsley. BORDER OF RICE. (Toulouse.) Boil and mash \yi pounds of rice, add i ounce of butter, and press it into a ring-shaped mould. Bake it like a custard, and turn out on a dish. Make a ragout or stew of i cup of white stock, yi cup of cream or milk, yolk of an egg, seasoning, i pair of boiled and sliced sweetbreads, and 6 mushrooms, cut up. Cook this until smooth, and pour into the circle of rice. Serve hot. INDIAN CURRY OF FOWL. (Used in England.) Mix 2 teaspoonfuis of curry powder with 2 of flour, cut up and fry a chicken in butter or With a Saucepan over the Sea dripping, with an onion and some parsley, add the curry and flour, i ^ cups of stock, and i cup of rice or grated cocoanut, wet with the juice of a lemon. Stir and serve. CURRY OF SWEETBREADS. (England.) Cut into dice equal parts of boiled sweetbreads and chicken, mixed with 2 teaspoonfuls of chopped bacon, 2 ounces of butter, an onion, and seaisoning. Fry these carefully, add two spoonfuls of curry powder, a tablespoonful of flour, and enough white broth to moisten. Stir and cook 20 minutes, add the juice of a lemon, and serve with a border of rice. INDIAN PILAU. Cut up a fowl and fry it in butter, add a spoonful of curry powder, a tablespoonful of capers anU gherkins, mixed, also a cup of tomatoes and a cup of rice. Stir and cook, and serve hot. INDIAN BURDWAIN. (England.) Add to I pint cold water, i tablespoonful of chopped onion, salt, pepper, a tablespoonful of anchovy sauce, i ounce butter mixed with flour, a tablespoonful of tarragon vinegar, and as much Madeira wine, if convenient. Cook until thick, add any cold game or fowl or meat, cut into dice, With a Saucepan over the Sea cook 20 minutes, add the juice of an orange, and serve with a border of rice. MACARONI. (Bologiia.) Parboil in plenty of salted water ^ pound of macaroni, drain it, add sufficient white stock to cover it, and cook until tender and all the broth is absorbed, then put it in a shallow dish, grate cheese over it, adding ^ pound of sliced and parboiled mushrooms ; brown slightly with a salamander, and serve with spinach. MACARONI. (Genoa.)