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Chicken, A la Matelote.

Cut lip an QDCooked cliickcn. Rub in batter nnd floor and brown in the oren. Fry in 4 table spoonfuls of chicken fat or butter, for 20 minates, 1 small carrot, I onion, 1 parsnip, alt cnt into dice. When the chicken is bronned pnt it in a sten-pan with the cooked vegetables and 1 qnart of white stock. Then stir into the fat in which tlic vegetables were fried 2 tablespoon fills of flour, and cook until brown. Stir this in with the chicken. Add the IJrer mashed fine, 1 tablespoonfal of capers, and salt and pepper to taste. Cook rery gcntlj ^ of an hoar; then add ^ lb. of mnsbrooms cnt in small pieces. Cook 15 minotes longer. Serre with a border of boiled macaroni, mashed potatoes or rice.

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Chicken, & la Reine-

Clean, stuff and truss a pair of chickens as for roastiug. Dredg« well nitii salt, pepper and dour. Cut | lb. of poik in slices, and put on

tbe bottom ot n stew-pau with 2 sMtnA of carrot and 1 large onion, all cot RRf. Stir over tbe fire until thej begin to color ; tfaen pot in the cbiekena and la; the remainder of tbe pork oter tbcm. Place tbe Bteir>pin in ft bol oven lor 20 niinuteg ; tbcn add wbite stock to balf corer the cbickeni, and a bouquet of gireet faerba. Dredge veil witii flour. Cover the pan and return to the oren. Baste well every 15 minatea, and after 1 hour iiirn over. Cook in all 2 hours. Strain the sauce in which tbe chickens were cookfd over them or serve Hollandaise (No. 13) sauce.

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Chicken, d la Tartare.

Singe the chicken, split down the hack. Wipe thoroughly wiUi • damp cloth. Dredge well with salt and pepper, cover thickly with soft- ened butter, and dredge thickly with fine, dry bread-crumbs. Place in ■ baking-pan, the inside down, and cook in a Tcry hot oven SO taking cure not to burn. Serve with Tartare (No. 20) sauce.

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Broiled Chicken.

Singe the cLicken, and ^plit down the btkck ; and vipe vitl) ■ tlamp cloth. Never wash it. ' Seaiioa well with salt and pcppei. Rnb some

POUIiTRT AMD OAMB. 85

soft butter over the chicken , letting the greater part go over the breast and legs. Dredge with floiir. Put in the- double broiler, and broil o?cr a moderate fire, having ihe breast turned to the fire at first. When the chicken is a nice brown, place in a pan and put in a moderate oven for 12 minutes. Place on a hot dish, season with salt, pepper and butter, and serve immediately. This rule is for a chicken weighing about 2^ lbs. The chicken is improved by serving with maUrc d' hotel butter (No. 1 2) or Tartare (No. 20) sauce.

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Chicken Stew with Dumplings.

I chicken weighing about o lbs. ; 1 Liblespoonful of butter, 3 of flour, 1 large onion, 3 slices of carrot, 3 of turnip, 3 pints of boiling water and salt and pepper. Cut the chicken in alicea suitable for serving. Wash^ and put in deep stew-pan, add the water, and set on to boil. Put the carrot, turnip and onion cut fine, in a sauce-pan, with the butter, and cook sluwly 30 minutes, stirring often ; then take up the vegetables and place in the stew-pan wiih the chicken, after having mashed them and strained throui^h a strainer. Now skim 2 spoonfuls of chicken fat from the water and put into the nan the vegetables were cooked in. When boih'ng hot add the 3 tablespocMifuis of flour. Stir over the fire until a d.irk brown, and ^tir it in with the chicken, and simmer until tender. Season with salt and pepper. The stew should simmer and not boiJ hard. Aboi^t 2 hours will be needed to cook a year old chicken. 12 minutes before serving let the stew boil up; then put in the dumplings and cook 10 minutes. Take them up, and keep in the heater until the chicken is placed on a platter. Theo place the dumplings around the edge. This is a very nice and economical dish. One stewed chicken will ^o further than two roasted.

Boast Ooose.

Stuff the goose with a potato dressiog mtde !a the flollowiDg muiner : 6 potatoes boiled and mashed fine ; 1 tablespoonfal of lalt, 1 teaspoonfiil of pepper, 1 tablesixtoDfal of sage, 2 tablecpoaofalB of Dtuon juice, 2 of hotter. TrnEs, and dredge well nith salt, pepper and floor. Bake in the Ofen 1^ hour. Vo butter is required for gooae as it is >0 fat. Make the gravj the same as for roaat chickeo. Serve with apple sauce.

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Roast Duck. Ducks to be good most be rare ; for *bis reason it is better not to I tnff. If you do stufl tliera, use the goose dressing, and hare it Tcrj

POULTBY AND CAME. 87

hot. The better way is to cut an onion in two, and put into the body of the bird ; thon truss, and dnilgc niih suit, pe[>per and flonr and roast in the o*en 30 minutes. Sorvc witli currant ji;lly and n sauce made Ibe same as for turkey.

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Larded Grouse.

Clean and wash the grome Lard tlie brenst and legs. Run a skener through the logs and tail and tie firmly. Dredge nitli salt, and nib the breast with butter ; then dredge with flour. Put in a quick oven; If to be rare cook 20 minntes ; if wished heller dona, 30 miuutes. The former time as a general ibiiig, suits gentlemen better, but 80 minutes is preferred by ladies. When done, place on a hot dish, on nhich hag been^ spread bread (No. 22) Kaiice. Sprinkle fried crumbs over huth gruuie and sauce. Garnish nilh parsley.

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Larded Partridges.

Parlrklffcs arc cmikyd nii,l virvrd llip same ns grouse.

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The directions for conking and serving are the same ax thoie for grouse, only that quail enok in 15 minutes. All dry meated birds are cooked iu this way.

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Broiled Quail.

Split (lie (iiiinl down the back. Wipe with a damp cloth. Season with salt nml ppper, mb with butter, and dredge with floor. Broil 10 minutes over clear coals. Servo on hot buttered toast, gamishiitg with parsley.

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Broiled Pigeons.

Prepare, cook and serre the same as quail. They should be young for broiling.

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Pigeons in Jelly.

Wash and truss 1 doz. 'pig^onn. Put them in a kettle with 4 lb?, of the shank of veal, cloves, 25 peppercorns, 1 onion that has been fried in 1 spoonful of butter, 1 stalk of celery, n bouquet of sweet herbs, and 4 J quarts of water. Have the veal shank broken in small pieces. As soon as the contents of the kettle come to a boii, skim carefully, and set for 8 hours whore thej will just simmer. After they have been cooking 1 hour, add 2 tnblespoonfuls of salt. When the pigeons are done, take them up and remove the strings, being caroful not to break the meat. Boil the liquor rapidly for 40 minutes ; then strain through a napkin, and taste to see if seasoned enough. The water should hare boiled down to 2^ quarts. Have 2 moulds that will each hold 6 pigeons. Put in a thin layer of jelly in these, and set on ice to harden. When hard arrange the pigeons in them and cover with the jelly, which must be cold but liquid. Place in the ice-chest for 6 or better still 12 hours. There thonld be only one layer of the pigeons in the mould.

To serre, — Turn on a cold dish, and garnish with pickled beets and parsley. A Tartare (No. 20) sauce can be served with this dish. If squabs are used, 4 hours will cook them. All small birds, as well as partridge, grouse, etc., can be prepared in the same manner. Remember that the birds must be cooked tender, and that the liquor mast be redaced until it will become jellied.