parsley. Stir these well together and let them simmer 4 or 5 minutes, after which put in the juice of an orange or lemon. Garnish with lemon in slices.
To Fricassee Lobsters.—When skinned and cleaned cut off the heads of the fish and dry them on a cloth. Separate the flesh from the bones and the fins, cut it first lengthwise and then across, so that each fish may be divided into 8 parts; put the heads and bones in a pan with a pint of water, sage, parsley and thyme, an onion shreded, whole pepper, 2 or 3 blades of mace, a piece of lemon peel, a little salt and a crust of bread. Cover the whole closely and let it boil until reduced to 1-2 ; strain through a sieve and put the liquor into a stew-pan with the fish, adding 1-2 pint of white wine, some chopped parsley, a few mushrooms cut small, grated nutmeg and a piece of butter rolled in flour. Keep the pan shaking over a slow fire until the fish are done, then serve them up with the gravy and garnish with lemon.
To Fricassee Oysters.—Put into the pan a slice of ham, a bunch of parsley, thyme and an onion, with cloves; stew these over a gentle fire for a few minutes and add thereto a little flour, some good butter and a piece of lemon peel; then put in the oysters and let the whole simmer until thoroughly hot. Thicken with the yolks of 2 eggs, a little cream and a piece of butter; but take out the ham, herbs, onion and peel, adding, instead of the last, some of the juice, Shake the pan well, and when it simmers pour the whole into the dish.
Asparagus—(To be Served with Entrees).—For 8 people, take 100 sticks of asparagus, scrape the white part of the stem from the head downward ; cut off so much of the base as shall leave each stick the same length and throw them as fast as they are done into cold water. When all are prepared tie them in bundles of 20, diop them into 1-2 gallon of fast boiling water, in which 1 heaped table-spoonful of salt has been dissolved. In about 10 minutes they will be done, if small. They must be watched until the moment they are tender. They should then be taken out of the water at once, drained dry and laid upon hot buttered toast in a round or oval dish and the stems outward. The toast should be dipped for a moment into the asparagus water. No sauce should be served with the asparagus, as that would interfere with the flavor of those in the entrees.
Asparagus Roll—(Mrs. N.'s)—Boil the asparagus in salt and water, as for dinner; when tender cut up all the eatable part and