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

all grease. Garnish with a fringe of curled raw parsley, or parsley fried, which must be thus done: when washed and picked, throw it again into clean water; when the lard or dripping boils, throw the parsley into it immediately from the water, and instantly it will be green, and crisp, and must be taken up with a slice. This may be done after the fish is fried. If fish is to be broiled, it must be seasoned and floured, and put on a gridiron that is very clean; and when hot, it should be rubbed with a bit of suet to prevent the fish from sticking. It must be broiled on a very clear fire, that it may not taste of smoke; and not too near, that it may not be scorched. _An excellent imitation of Sturgeon._ Take a fine large, but not an old turkey; pick it most nicely; singe it, and make it very clean; bone, wash, and dry it; tie it across and across, with a bit of mat string, washed clean, as they tie sturgeon. Put into a very nice tin saucepan a quart of water, the same of vinegar, and of white wine, that is not sweet, and a very large handful of salt. Let boil, and skim well, then put in the turkey: when done, take it out and tighten the strings. Let the liquor boil half an hour after, and when cold put it on the turkey. If salt or vinegar be wanting, add when cold. This will keep some months. You eat it with oil and vinegar, or sugar and vinegar. It is more delicate than sturgeon, and makes a pretty variety, if the real is not to be had. Cover it with fennel when brought to table. ON DRESSING MEATS. Wash all meats before you dress; if for boiling, the colour will be better for soaking; if for roasting, dry it. Boiling in a well floured cloth, will make meat white. Particular charge must be given that the pot be well skimmed the _moment_ it boils, otherwise the foulness will