230 SEA-KALE. 



claret, and the juice of two oranges ; when your fowls are half 

 roasted, put the above over the fire with a quarter of a pound 

 of butter, into which you have kneaded two teaspoonfuls of 

 flour; shake it while it melts, then put it under your fowls 

 with the gravy in the pan. 



Celery makes a good sauce for game, when cut in bits and 

 boiled till tender, adding a little cream, a bit of butter rolled 

 in flour, and seasoning with pounded mace and a very little 

 nutmeg. Celery is so abundant in flavor that but little spice 

 should ever be used with it. 



Venison sauce is usually made by adding to the gravy cur- 

 rant-jelly and a glass of red or white wine ; or the jelly may 

 be served in small glass dishes, as venison is always eaten 

 over chafing or hot-water dishes. 



SAUSAGES. Hon. L. J 's Parisian receipt is as 



follows : Three ounces of sage, two and a half of cloves, two 

 and a half of pepper, eight of salt, and three nutmegs, to 

 twenty-five pounds of meat, which should be one half fat and 

 one half lean. This is a very nice receipt for sausages, and 

 was given to me by a gentleman who resided several years 

 in Paris, and there procured it. It is unnecessary to say 

 that the sage and spices should be pulverized, and well 

 pounded and thoroughly incorporated with the finely chop- 

 ped meat. It may be cooked either in balls or skins. 



SEA-KALE. (Choumarin. Orambe maritima.) This 

 plant is grown, cooked, and served (excepting the toast) very 

 much as asparagus. 



It should be gathered before it is matured, for then it is 

 tough and stringy. Soak it in salt and water, and then put 

 in some fresh water with a little salt ; let the pot be filled 

 with water, and let the kale boil quickly for fifteen or twenty 



