MARCH 265 



a handglass. Forsythia intermedia is one of the best, 

 and was flowering well. For anyone who has a damp 

 shady wood, there are no shrubs more beautiful than the 

 various Andromedas. Yards of ground in this wood were 

 covered with the Pyrola (Winter Green). Its small red 

 berry was still on, and spring flowers and bulbs of all 

 kinds were growing up through it. A more beautiful 

 covering for the ground, where the soil is leafy and the 

 moisture sufficient, does not exist. 



A good rockery label, as it shows very little, is a small 

 stick with the bark left on but for a flat piece cut off at 

 the top, which is painted white to receive the name. 



EECEIPTS 



TurbO t a la Portugese . Cut into Julienne strips 

 equal quantities of carrots, onions, turnips, and celery. 

 Fry lightly in butter till a good colour. Add fresh toma- 

 toes, peeled and with the seeds taken out. Cut them in 

 slices before adding to the other vegetables. Moisten with a 

 glass of white Sauterne wine and a little German sauce 

 (see ' Dainty Dishes ') to bind the vegetables, a little veal 

 gravy, a little salt, -a pinch of sugar ; and leave the whole 

 to cook for twenty to twenty-five minutes till of a good 

 consistency. 



Meanwhile take the fillets of a moderate-sized turbot 

 without bones or skin. Butter freely a rather shallow 

 saute-pan, place the fillets in it, season with salt and 

 white pepper, moisten with one or two glasses of Sauterne 

 wine, and bring to the boil on the fire. Cover with a 

 round bit of buttered paper, and finish cooking them 

 inside the oven. Baste them constantly, so that they 

 should not get dry. They will take from twenty to 

 twenty-five minutes to cook. 



