_Tournedos à la Busby._--It is a very astonishing thing that I never
could persuade school-boys that this is a most succulent, scholastic
supper-dish, exceptionally brisk and pungent in its flavour. Perhaps
their aversion to it is based on the fact that the _tournedos_ is
usually served very hot indeed towards the conclusion of the repast
by the Rev. Principal. It is accompanied by a brown sauce made of a
_bouquet de bouleau_ full of buds and marinaded in mild pickle.

_Curried Rabbit._--Proceed to Ostend and procure a rabbit; honestly if
possible, but procure it. Pinch its scut or bite its ears, and when
it exclaims, "Miauw!" it is not a genuine rabbit, but a grimalkin in
disguise. Some cats are very deceitful at heart. Bring your rabbit
home, and then send to the nearest livery stables and borrow a
curry-comb, then proceed to curry your rabbit. If Bunny resists, hit
him over the head with the comb. He will possibly run away to rejoin
his brethren at Ostend, or in New South Wales; but at all events you
will have the curry-comb. One can be good and happy without returning
the things you borrow. See my "Essay on Books, Cartes-de-visite,
and Umbrellas," in the next number of _Sala's J----_ (_Editorial
blue-pencil again_.)

_Potage à la Jambe de Bois_ (Wooden-leg Soup).--Procure a fine fresh
wooden-leg, one from Chelsea is the best. Wash it carefully in six
waters, blanch it, and trim neatly. Lay it at the bottom of a large
pot, into which place eight pounds of the undercut of prime beef,
half a Bayonne ham, two young chickens, and a sweetbread. To these
add leeks, chervil, carrots, turnips, fifty heads of asparagus, a few
truffles, a large cow-cabbage, a pint of French beans, a peck of very
young peas, a tomato cut in slices, some potatoes, and a couple of
bananas. Pour in three gallons of water, and boil furiously till your