BOILED TURBOT. The turbot kettle must be of a proper size, and in good order. Set the fish in cold water sufficient to cover it completely, throw a handful of salt and a glass of vinegar into it, and let it gradually boil. Be very careful that no blacks fall into it; but skim it well, and preserve the beautiful colour of the fish. Serve it garnished with a complete fringe of curled parsley, lemon and horse-radish. The sauce must be the finest lobster, anchovy and butter, and plain butter, served plentifully in separate tureens.--If necessary, turbot will keep two or three days, and be in as high perfection as at first, if lightly rubbed over with salt, and carefully hung in a cold place. BOILED TURKEY. A turkey will neither boil white nor eat tender, unless it has been killed three or four days. Pick it clean, draw it at the rump, cut off the legs, stick the end of the thighs into the body, and tie them fast. Flour the turkey, put it into the water while cold, let it boil gently half an hour or more, take off the scum, and cover the kettle close. Make the stuffing of grated bread and lemon peel, four ounces of shred suet, a few chopped oysters, two eggs, and a little cream. Fill the craw with stuffing, and make the rest into balls, which are to be boiled and laid round the dish. The stuffing may be made without oysters; or force-meat or sausage may be used, mixed with crumbs of bread and yolks of eggs. Celery sauce or white sauce is very proper. BOILED VEAL. Dredge it with flour, tie it up in a cloth, and put it in when the water boils. A knuckle requires more boiling in proportion to its weight, than any other joint, to render the gristle soft and tender. Parsley and butter, bacon and greens, are commonly eaten with it. BOILERS. Copper boilers and saucepans are apt to become leaky, when they have been joined or mended, or from bruises, which sometimes render them unfit for use. In this case a cement of pounded quicklime, mixed with ox's blood, applied fresh to the injured part, will be of great advantage, and very durable. A valuable cement for such purposes may also be made of equal parts of vinegar and milk mixed together so as to produce a curd: the whey is then put to the whites of four or five eggs after they have been well beaten, and the whole reduced to a thick paste by the addition of some quicklime finely sifted. This composition applied to cracks or fissures of any kind, and properly dried, will resist the effects of fire and water. BOLOGNA SAUSAGES. Cut into small pieces four pounds of lean beef, and add to it a pound of diced suet, with the same quantity of diced bacon. Season with allspice, pepper, bay salt, saltpetre, and a little powder of bay leaves. Mix the whole together, tie the meat up in skins about the thickness of the wrist, dry the sausages in the same manner as tongues, and eat them without boiling.