Oxtail Soup. Fried Fillets of Haddock, Genoise Sauce. Chicken Mayonnaise. Roast Saddle of Welsh Mutton, Brocoli. Salmi of Partridge. Neapolitan Pudding. Cheese or Anchovy Croustades. A recipe for _Clear Gravy Soup_ may not be unnecessary. A pound of gravy beef, and a small knuckle-bone of veal; simmer these in a glazed earthenware vessel, that will hold about two quarts of water, for several hours, but never allow the liquor to boil. When about half cooked add to it a whole carrot cut in four, two or three onions and a bunch of savoury herbs, but no turnip. Strain off the liquor when done enough so that the fat may settle on the top, and then carefully remove it all. When about to re-heat it, pour it into a fresh vessel and season it to taste, then add a teaspoonful of cornflour wet with water, and a teaspoonful of Liebig's Extract of Meat, to give a little more "body" to the stock. Any special flavouring liked may be added at this time, but if the liquor has been properly cooked its flavour will be sufficiently good. When we speak of "boiled" fish of any kind, it must be remembered that it should never by any means actually "boil," but only simmer gently until done. To boil anything is to spoil it, although, as a cookery term, we speak of it so. Of the sauces, it may be needful to mention one in detail, namely, the Genoise sauce. For this take half a pint of milk and put it into a saucepan with a few strips of thin rind of fresh lemon; when it boils pour it on to a spoonful of cornflour previously dissolved in a little cold milk, add this to the yolks of two eggs, an ounce of butter, pepper and salt, and stir these carefully over the fire. When the mixture boils, withdraw it, and add gradually the juice of half a fresh lemon. This sauce should be a clear bright yellow and of the consistency of good cream. It is usual to stuff a turkey with sausage-meat at the breast end and put a veal stuffing in the body of the bird, or a mixture of boiled chestnuts, breadcrumbs and forcemeat is very good, but somewhat rich. The time the bird will take to roast depends entirely upon its weight, a quarter of an hour to a pound is the correct proportion to allow. Keep well basted, and shield it from the fierce heat. If intended for eating cold a turkey is never so nice as when "braised," if only a vessel can be found large enough to contain it and keep it covered. A few slices of fat bacon should be put with it, and plenty of good dripping, and rather more time allowed than for roasting; moreover, the cover should be kept tightly closed to keep in the steam. Drain away all the fat, but leave the bird to get cold in the pan. Garnish with its gravy when that has set to a jelly.