The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

and tie that on another spit, and half roast. Or half roast the whole fowl, and finish it on the gridiron, which will make it less dry than if wholly broiled. Another way is to split the fowl down the back, pepper, salt, and broil it, and serve with mushroom sauce. BROILED HERRINGS. Flour them first, broil them of a good colour, and serve with plain butter for sauce. BROILED PIGEONS. After cleaning, split the backs, pepper and salt them, and broil them very nicely. Pour over them either stewed or pickled mushrooms in melted butter, and serve them up as hot as possible. BROILED SALMON. Cut slices an inch thick, and season with pepper and salt. Lay each slice in half a sheet of white paper, well buttered; twist the ends of the paper, and broil the slices over a slow fire six or eight minutes. Serve them in the paper, with anchovy sauce. BROKEN CHINA. To repair any article of this description, beat some lime into the finest powder, and sift it through muslin. Tie some of it into a thin muslin, put on the edges of the broken china some white of an egg, and dust on a little lime as quickly as possible; but be careful to unite the broken parts very exactly. BROTH. A very nourishing kind of broth for weakly persons may be made as follows. Boil two pounds of loin of mutton, with a large handful of chervil, in two quarts of water, till reduced to one. Any other herb or roots may be added. Remove part of the fat, and take half a pint three or four times a day. If a broth is wanted to be made quickly, take a bone or two of a neck or loin of mutton, pare off the fat and the skin, set it on the fire in a small tin saucepan that has a cover, with three quarters of a pint of water, the meat being first beaten, and cut in thin bits. Put in a bit of thyme and parsley, and if approved, a