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Turbot, or other Large Fish, Garnish for

Take the crumb of a stale loaf, cut it into small pyramids with flat tops, and on the top of each pyramid put rather more than a tablespoonful of white of egg beaten to a stiff froth. Over this sprinkle finely-chopped parsley and fine raspings of a dark colour. Arrange these on the napkin round the fish, one green and one brown alternately.

Turkey, Baked. (Italian Recipe.) -INGREDIENTS for dish for 8 persons. -A medium-sized turkey, 1/4 lb. of sausage, 8 French prunes, 4 pears, 1/2 pint of boiled and peeled chestnuts, a glass of Marsala or sherry, butter, salt, a few slices of bacon and 8s.

Blanch and cut the sausage into thin long pieces, blanch and stone the prunes, peel and quarter the pears; fry them with the chestnuts in a little butter for a minute or two; chop the liver of the turkey fine, and add it, then mix with the wine and make a forcemeat. Salt the inside of the turkey slightly and stuff with the forcemeat, and put it in the pan with the bacon, some butter, rosemary and a little salt. Place in a slow oven, basting occasionally, till of a good colour. Serve with its own gravy.

TIME. About 2 hours.

SEASONABLE all the year, except March to May.