New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

of the flavour of spices, garlic, butter, &c. which can never be directed by general rules; and if the cook has not a good taste, and attention to that of her employers, not all the ingredients with which nature or art can furnish her, will give an exquisite relish to her dishes. The proper articles should be at hand, and she must proportion them until the true zest be obtained. DOMESTIC COOKERY. FISH. _To boil Turbot._ The turbot kettle must be of a proper size, and in the nicest order. Set the fish in cold water to cover it completely: throw a handful of salt and one glass of vinegar into it; let it gradually boil; be very careful that there fall no blacks, but skim it well, and preserve the beauty of the colour. Serve it garnished with a complete fringe of curled parsley, lemon, and horseradish. The sauce must be the finest lobster, and anchovy butter, and plain butter, served plentifully in separate tureens. _To stew Lamprey, as at Worcester._ After cleaning the fish carefully, remove the cartilage which runs down the back, and season with a small quantity of cloves, mace, nutmeg, pepper, and pimento. Put it in a small stewpot, with very strong beef gravy, with port and equal quantity of Madeira or sherry wine. It must be covered; stew till tender; then take out the lamprey and keep it hot, while you boil up the liquor with two or three anchovies chopped, and some flour and butter: strain the gravy through a sieve, and add lemon juice and some made mustard. Serve with sippets of bread and horseradish. Eels, soals, and carp, done the same way, are excellent. When there is spawn, it must be fried and put round. Note. Cyder instead of white wine will do in common. _Eel Pye._ Cut the eels in lengths of two or three inches: season with pepper and salt, and place in the dish, with some bits of butter and a little water, and cover it with paste. _Spitchcock Eels._ Take a large one, leave the skin on,