DACE, TO MARINADE.—Clean well, cut off the heads, and rub plenty of pepper, salt, and allspice, into the inside; place them in layers in a baking-dish, with bay between the layers; and add three parts vinegar and one of water, sufficient to fill the dish; add a little whole pepper, and a blade or two of mace. Bake slowly for about five hours. When cold, shift the fish and marinade into another dish, taking care not to bruise or break them. HADDOCK, TO BOIL.—Boil entire, if not very large; and throw a little salt, vinegar, and horse-radish into the water, which improve the look of the fish, and prevent the skin breaking. Serve hot, with oyster sauce. PERCH AND TENCH AS WATER SOUCHY.—Take a dozen fish, place in a stewpan, with about two quarts of water, some parsley roots and leaves chopped, but not fine. Boil until nearly the whole of the flesh of the fish will run through a coarse sieve with the gravy; place another dozen in the stewpan, with finely chopped parsley, and add the gravy to them, season with pepper and salt, and stew until done; then turn gravy and all into a soup tureen. Some add onions, but in our opinion it spoils the flavour of the souchy. POULTRY, GAME, ETC. CURRY.—Cut up a rabbit or chicken as for a fricassee; fry them a light brown, and stew in gravy. Add a table-spoonful of curry powder, and, if necessary, cayenne pepper and salt. When stewed sufficiently, thicken with butter rolled in flour, and add lemon-juice, shalots or garlic; then serve with rice, and garnish with lemon. TO BROIL A PIGEON.—Split it down the back, spread it open, season with pepper and salt, and broil over a quick clear fire. Serve with mushroom and salt. RABBITS, TO STEW.—Divide the rabbit into quarters, lard them with large slips of bacon, and fry them; then put into a stewpan, with a quart of good broth, a glass of white wine, a bunch of sweet herbs, a little pepper and salt, and a piece of butter rolled in flour. When done, dish up, and pour the gravy sauce on them, garnishing with sliced lemon. LARKS, TO ROAST.—Spit them on a little bird-spit, and roast; when done enough, sprinkle with fried bread crumbs, and serve on toast, with thick brown gravy. TURKEY PATTIES.—Mince part of the breast fine, season with salt, nutmeg, grated lemon, white pepper, and a little butter warmed. Fill the patties, and bake as usual. MEAT. BEEF.—We have already given receipts for cooking cold beef, among which will be found those for minced beef, cold roast beef and mashed potatoes, bubble and squeak, lobscous, and beef rissoles. We shall therefore enter on new ground. TO DRESS THE INSIDE OF A COLD SIRLOIN OF BEEF.—Cut out all the inside (free from fat) of the sirloin, in pieces about two inches long; flour it well, and fry it a light brown; drain, and toss it up in a rich gravy, well seasoned with pepper, salt, and shalots. Before sending it up, add two tea-spoonfuls of caper vinegar, and garnish with fried potatoes, horse-radish, or boiled spinach.