"Bruise one stick of cinnamon and twelve cloves, and put them into a small stewpan with two ounces of sugar and the peel of one lemon pared off very thin and perfectly free from any portion of white pulp; moisten with three glasses of port wine, and set the whole to simmer gently on the fire for a quarter of an hour; then strain it through a sieve into a small stewpan containing a pot of red-currant jelly. Just before sending the sauce to table, set it on the fire to boil, in order to melt the currant jelly, so that it may mix with the essence of spice, etc." The second sauce is made in the same manner, except that black-currant jelly is substituted for the red. Good Bordeaux may be employed in place of port to advantage, rendering the sauce less cloying, and half the prescribed quantity of cloves will be found amply sufficient. After Francatelli, Alexis Soyer did his part towards the improvement of the higher classes of England. As an author he was ambitious, if not distinguished, his published works numbering four, viz.: "The Gastronomic Regenerator," "The Modern Housewife, or Ménagère," "The Panthropheon or History of Food," and "A Shilling Cookery for the People." From the fact that the last-named volume reached its two hundred and forty-eighth thousand, it may be concluded it was not a distinguished work, and was written to attract the multitude who do not appreciate. The warm reception given to his "Ménagère," according to a reviewer in "Fraser's Magazine," indicated, "with a statistical accuracy very superior to the census, the lamentably small number of educated palates and self-comprehending stomachs which this country possesses." Like Carême, Soyer had studied the cuisine of the ancients attentively, and in this respect his "History of Food" becomes a valuable addition to the student's library. But his execution is said to have been far below his conception, and his soups much inferior to his soup-kitchens. He refrains from giving a certain recipe for crawfish _à la Sampayo_, which appeared in one of his bills of fare, on account of an agreement between himself and M. Sampayo, adding that the reason of the enormous expense of the dish was that "two large bottles of Périgord truffles, which do not cost less than four guineas, are stewed with them in champagne." But inasmuch as the virtues of the truffle are sadly dissipated in its preserved state, and chefs generally use an ordinary Chablis or other wine in place of champagne, one need not be seriously concerned with the loss of the crawfish.