1172. _Jambalaya_--Cut up, and stew till half done, a fowl, brown or white; then add rice, and a piece of ham well minced; this must be left on the fire till the rice has taken up the liquid; the roundness of the grain must be preserved, yet the dish must not be hard and dry. It is served in a heap, on a flat dish. Pepper and salt the only seasoning. Southern children are very fond of this essentially home-dish. It is said to be of Indian origin. Wholesome as it is palatable, it makes part of almost every Creole dinner. 1173. _Imitation of Mock Turtle._--Put into a pan a knuckle of veal, two fine cow-heels or two calf's feet, two onions, a few cloves, peppers, berries of allspice, mace, and sweet herbs; cover them with water, then tie a thick paper over the pan, and set it in an oven for three hours. When cold, take off the fat very nicely; cut the meat and feet into bits an inch and a half square; remove the bones and coarse parts, and then put the rest on to warm, with a large spoonful of walnut and one of mushroom catchup, half a pint of sherry or Madeira wine, a little mushroom-powder, and the jelly of the meat. When hot, if it wants any more seasoning, add some; and serve with hard eggs, forcemeat balls, a squeeze of lemon, and a spoonful of soy. This is a very easy way, and the dish is excellent. 1174. _Oyster Sausages._--Beard, rinse well in their strained liquor, and mince, but not finely, three dozen and a half of plump oysters, and mix them with ten ounces of fine bread-crumbs, and ten of beef-suet chopped extremely small; add a salt-spoonful of salt, and one of pepper, or less than half the quantity of cayenne, twice as much pounded mace, and the third of a small nutmeg grated; moisten the whole with two unbeaten eggs, or with the yolks only of three, and a dessert-spoonful of the whites. When these ingredients have been well worked together, and are perfectly blended, set the mixture in a cool place for two or three hours before it is used; make it into the form of small sausages or sausage-cakes, flour and fry them in butter, of a fine light brown; or throw them into boiling water for three minutes, drain, and let them become cold; dip them into egg and bread-crumbs, and broil them gently until they are lightly colored. A small bit should be cooked and tasted before the whole is put aside, that the seasoning may be heightened if required. The sausages thus made are very good. Small plump oysters, three dozen and a half; bread-crumbs, ten ounces; beef-suet, ten ounces; seasoning of salt, cayenne, pounded mace, and nutmeg; unbeaten eggs, two, or yolks of three. _Obs._--The fingers should be well floured for making up these sausages.