Year: 1878



 out into joints and laid in stewpan with | pint of good gravy, let it come to a boil, and as the scum rises remove it /; season with salt and cayenne, and let them stew gently three quarters of an hour, mixing smoothly two teaspoonfuls of ground rice in with the gravy, and let it have seven or eight minutes to amalga- mate with it, then dish and send to table very hot.

 Roast FoaOls.-If nicely trussed, make a stufing of butter and some pepper, dry up the butter with few bread crumbs, baste it well, adding flour and salt before you take it from the fire. If approved of, stuff the fowl with some good sausage-meat, truffles, or chestnuts.

 Boiled Fosozs.-Flour white cloth, and put the fowls in cold water, let them simmer for three quarters of an hour serve with parsley and butter, or oyster or celery sauce. The fowls may be cov- cred with white sauce if sent cold to table, and garnished with colored calf's foot jelly of the hue of beetroot.

 FoaoI Broiled. Separate the back of the fowl, and lay the two sides open skewer the wings as for roasting, season we'll with pepper and salt, and broil send to table with the inside of the fowl to the surface of the dish, and serve mushroom sauce; it is an admirable breakfast dish when journey is to be performed.

 Foul, etc., Hdshed.-This recipe will serve for any but the very larger species of poultry or game. Joint them, and cut outlet from each side of the breast j; break the bones of the body, and put all into stewpan with pint of water, a small fagot of sweet herbs, one carrot sliced and an onion let it stew an hour and three-quarters, or two hours, then skim the fat from the gravy as it rises, strain it, skim again, and pour it into another stewpan thicken with little butter and flour, and flavor with Har- vey's sauce, or any sauce applicable to such dish, little pepper and salt, and ground nutmeg, or mace for seasoning j; add the fowl, and heat it thoroughly through without permitting the hash to come to boil. Sippets of toasted or fried bread cut in dice surround the dish, in the center of which the fowl is hand somely laid.

 Nude Dishes of Poultry. Partly roast the fowl, cut it up, detach the wings and legs, carefully dividing side bones, neck bones, breast and back, in as handsome pieces as possible; take eight or ten large onions, which cut in slices of moderate thickness, make in a stewpan layer of the sliced onion with some chopped parsley, then lay upon it some of the fowl, and again layer of the onion and parsley until the whole ot the fowl and onion are used; place two bay leaves, about as much salt as would fill large teaspoon, four tablespoonfuls of olive oil, or, if that is not to the pal ate, substitute cream it should simmer gently until it is done and then be dished, the onion in the middle, serve with little sauce.

 Chickens Boiled. d.-Care should bt taken to select the chickens plump, ol they form meagre dish they should receive much attention in the boiling they require less tune than fowl, ant are sent to table with white sauce, ant garnished with tufts of white broccoli. Chickens Pulled. the ski carefully from cold chicken, then pull the flesh from the bones; preserving i as whole as you can. Flour them vel and fry them nice brown in fresh but ter; draw them, and stew in 8 goo' gravy well-seasoned thicken shor time before serving with four and but ter, and add the juice of half lemon.

 Pigeons Roasted. stuf6ng fo pigeons, it improves the havor; the, must be fresh and we'll cleaned butte and parsley may be served with them but parsley alone as 8 stuffing, thougl frequently used, IS by no means so pala table as the veal stufing, or one mad with veal, the fat of bacon, and tn crumbs of bread soaked in milk, an we'll seasoned. They are sometime 1 stuffed with truff1es, or chestnuts an

 bacon, as turkey, covered with thi slices of fat bacon enwrapped in win leaves instead of paper, They receive fine flavor, but are they worth so mucl f trouble?