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'TUX LABSOLATORY.
                      SEPTEMBER.
   Little blue-dun. Dabbing, of, the down of a mouse,
for body and head; warped with sad ash-coloured silk:
wings, of the quill-feather of a sad-coloured starling.
  Receipt for Broth of Perch, Roach, Dace, Gudgeom,
                   Bleak, or Minnows.
   THis broth is extremely nourishing, and far preferable
to any other kind made either from meat or eels. You
must proportion the number of fish you make use of for
this purpose, to their size and the quantity of broth you
design to prepare from them: I commonly use two or three
dozen of the perch, and eight or ten dozen of the lesser
fish. Having cut off the heads of your fish, gutted, and
carefully cleansed them from the gall, put them into an
earthen pipkin or a tin saucepan (copper, how well tinned
soever, will give the broth a bad flavour) and cover them
with water to the height of half an inch, if your broth is
required to be very strong, otherwise to the height of an
inch. Add of onions, parsley and celery, of all or either,
such quantities as shall be suitable to your palate, and sea-
son the whole with pepper and salt. Simmer your fish
over a gentle fire, till they fall to pieces, and when you
think that the broth is nearly ready, stir in a large lump
of good fresh butter, well floured ; and when the butter is
wholly dissolved you may send your broth to table, having
first strained it from the bones: it may be eaten with
bread, either toasted or plain, according to your fancy. If
you would choose to eat the fish with the broth, you must
lessen the quantity of water, and_ boil them no longer
when once they begin to crack: the proper sauce for them
is melted butter and parsley.
                                                  PART