POOLTBT AND OAMI

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Broiled Small Blrda.

All smal) birds can be broiled according to the directions for qiuiil, rememberiDg that for extremelj sidbII ones it tabes a lexj bright fire. As the birds should be onlj browned tbe time required is rerj brief.

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Small Birds, Roasted.

Clean, b; washing quickly in one water after they hare been drawn. Season with salt and pepper. Cat slices of salt pork very thin, and with ■nftll skewers fasten a slice aronnd each bird. Bon a \fiUf akewei

through the necks, uid rest it on a shallow baking-pan. When all the birds are arranged, pnt into s hot oven for 12 minutes, or before a hot fire for 15 minutes. Serve on hot toaet.

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Boasted Turkey.

ProcMd the Bame with a tnrker as with a chicken, allowing one boar and three-tiaarters for a turkey weighing 8 lbs., and 10 minates for CTer, additional pound.

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Roasted Turkey with Chestnut Stuffing and Sauce.

Clean the turkey, and Urd the breast. Throir 50 large cbeatniifs into boiling natcr for a few minoteB ; tlicn take them up and rub oft tlie thin, dark skin. Gorer them nilli boiling natcr and simmer for 1 hour; take op and mash fine. Chop 1 lb. vt^al and ^ lb. salt pork very tine. Add half the chestnuts to this, and odd ^ teaspnonful pepper, 2 tuble- spoonfuls salt and 1 cupful of stock or water. StulT the turkey nilh thi?, tmss and roast as already directed. Serve vcith a chc^-tnut !ittuce. The remaining half of the chestnuts are for this sauce.

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POULTRY AND GAMS. ^1

Roast Leg of Venison.

Draw the dry skin from the meat, and wipe with a damp towel. Make a paste of 1 quart of flour and 1 pint of cold water. Cover the venison with this, and place in a very hot oven. As the paste browns, baste it frequently with the gravy in the pan. When it has been cooking 1} hour take off the paste, cover with butter, and dredge with flour. Cook 1 hour longer, basting frequently with butter, salt and flour. Serve with game sauce (No. 21). The time given is for a leg weighing about 15 lbs.

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Boned Turkey,

In choosing a turkey for this purpose, see that every part is whole ; one with a little break in the skin will not do. Cut off the legs, in the joints, and the tips of the wings. Do not draw the bird. Place it on its breast, and with a small sharp boning knife cut in a straight line through to the bone, from the neck to that part of the bird where there is but little flesh, where it is all skin and fat. Begin at the neck and run the knife between the flesh and the bones until you come to the wing. Then cut the ligaments that hold the bones together and the tendons that hold the flesh to the bones. With the thumb and forefinger pre$8 the flesh from the bone. When you come to the joint carefully separate the ligaments and remove the bone. Do not try to take the bone from the next joint, as that is not in the way when carving. Now begin at the wish-bone, and when it is free from the flesh run the knife between the sides and the flesh, always using the fingers to press the meat from the smooth bones, as, for instance, the breast-bone and lower parts of the sides. Work around the legs the same as you did around the wings, always using great care at the joints not to cut the skin. Drawing out the leg-bones turns that nart of the bird inside out. Turn the bird over, and proceed in the same manner with the other side. When all is detached, carefully draw the skin from the breast bone ; then niu the knife between the fat and bone at the rump, leaving the small bone in the extreme end, as it holds the skewers. Carefully remove the flesh from the skeleton and turn it right side oat again. Hub

into it 2 ttblespoonfols of salt and a little pepper ftud 611 with dressing. Sew op tlie back and neck and tlicn Ihe Tent. Trass the »aine as if not boned. Take a strong piet* ot cotton d.nli and |.in the bird firnitj in it, drawing very tiglit ai tlie legs, ns this is ihc liroade»t place, and ibe shape will nut be good unle>s lliis precaution be lakvo. Steani 3 hour', and then place on a buttered tin slieol, wbicb pat in a baking-pan. Baste well with butler, pepper, salt .ind floiir. Uoast 1 honr, baating CT«rj 10 minutes and twice ivitli slock. When cold, remo»e the akewera and stnogt, and garnish with aspic jelly, cooked beets and parsley.

To carve. — First cut oS the wings, then about 2 tbick slices fi^»B the neck, where it will be quite fat, and then cut in thin slices. Serve jelly with each plate.

Filling Tor a lurke; weighing 8 Ib^. : The flcth of 1 chicken weighing 4 lbs., 1 lb. of clear veal, } lb. of clear salt pork, 1 small cupful of cracker-crumbs, 2 eggs,^l cupful of broth, 2J tablespoonfuls of salt, j a tablespootiful of pepper, 1 tcanpoonful of snmmcr Bavory, 1 teaspoonfol of sweet marjoram, 1 of ibjme, J teaspoonful of aage, and, if jou like, 1 tables poonful of capers, 1 quart of oysters and 2 tablespooufnla of onion-juice. Have the meat uncooked and tree from any tough pieces. Chop very fine. Add the seasoning, clackers, etc., mix thoroughly, and nse. If oysters are nsed, ) lb. of the veal must be omitted. Where one cannot eat veal, nse chicken instead.

Bontd torkey is appropriate at suppers, lanchcs and parties. One tnrkey weighing 8 lbs., before being boned, will serve thirty persona at a party, if there are, also say oysters, rolls, coffee, ices, cake and cream. If the supper is very elaborate the torkey will answer for one dish for « hundred or more persons. It is advisable to bone at least two fowls before trying a tarkey, tor if jou spoil them there is nothing lost, as they make a stew or aoup.

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AgpicjcUy. — Ij pints of clear stock — li«( if for amber jelly, and chicken or veal if for irhite ; | box of gelatine, the white of 1 egg, 1^ cnpfnl of cold water, 2 cIoTex, I large slice of onion, 12 peppercorns, 1 stalk of celery, salt. Soak gelatine 2 honrs in the culd irater. Then put on the other ingredients, the white of the egg being beaten with 1 spooofol of the cold stock. Let come to a boil, and set back vhens it will just simmer for 20 mlDntea. Strain through a napkin, tarn into a isoald or shallow dish, and put away to harden.

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Fillet Of Beef, Larded.

The true fillet is tlic tender loin, although sometimes a rib, roast, boned and rolled, is called a fillet. A short fillet, neighing from 2( lbs. to 3 lbs., nJll suffice (or ten pcrsonB at a dinner where this is served for on« course. First remoTc from the fillet everj shred of ligament and thin, tougli skin. If it is not a goo<l round shape, skewer it into shape. Lard with two rows of pork, having them meet at a line in ths centre. Dredge with salt, pepper and flour, and put without water into a small pan. Place in a hot orcn for 30 minntcs. Let it be in the lower part of the oven the first 10 minutes, then place on the upper grate. Serve with mashroom (No. 10), Uollandaise (No. IS) or tomato sauce (No. 19) or with potalo-balls. If ivith sauce, this should be poured round the fillet. The time given cooks a fillet of any size, the ehape being sach that it will take 30 minutes for either 2 or G lbs.

FUlet of Beef, d la Hollandalse.

Trim and cat the ^hort fillpt into slices about ^ inch thick. Season these well with salt, and then lay in a pan with 6 tablespoonfuls of butter, jost warm enough to be oily. Squeeze the juice of ^ a lemon over them. Let them stand 1 hour; then dip lightly in flour, place in the double broiler, and cook for 6 minutes over a very bright fire. H&n a

inouod oF masheil potniot^s id the centre of a hot dish, ond rci^i tlic slico.s against this. Poitr a Holkndaise CNo. 13) sauce arotind. Garnish tviih parsley.

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Macaronled Beef.

6 lbs. of beef from the upper port of the rouDd, | lb. of macaroni (12 sticke), } cupful of bulter, 4 l.trge ouions, 1 qiinrt of pteclcd and sliced tooiatoes, or a quart can of the vegplable, 2 heaping tablc^poonfuls of flour, salt, pepper and 2 clovos. Make holes fn the beet with a largo larding needle, and press the macaroni inio them. Season ivith linlt and pepper. Peel and cut the onions fine and fr; m the butler m a C-quart pan until broirii; then pat in iho meat, first dnnring the onions aitide. Dredge with flour and spread the top of the meat with the fried nniona. Put in the spice and one qnart of boiling water. Cover tightly, and siunner alowli/ for S hours ; then add the tuntato, and cook 1 hour longer. Take up the meat and strain the gravy over it, serve hot. The tomato- may be omitted if I pint more of nater and an extra tablespoonful of flour are used instead. Always serve macaroni ivith this dish.

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Oannelon of Beef.

1 tbin Blice oF the upper part of tho roand of beef. Gut oGT aJl tbe fat and mo trim as to give it a rtgnlar shape. Chop the trimmings, together with ^ lb. of boiled -talt pork, and 1 lb. lean ham, very fine. Add a speck of cajenne, I tcupoonfull of mixed mnalard, one of ooion- jnice, 1 tablespoonful of lemon-jatce and S eggs. Seosdn the beef with ■alt and pepper. Spread the mixture over it, and roll op. Tie vith twine, being carefal not to lie too tightlj. Have 6 slices of fat pork fried in the braieing-pan. Cat 2 onions, 2 slices of carrot, and 2 of tnmip into this and stir for 2 minutes over the fire. Roll the caonelon in floor, and pot it in the braising-pnn with the pork and vegetables. Brown slightly on aH sides j then add 1 quart of boiling water, and place in lbs Of en. Cook 3 hours, basting every 15 minutes. When it has bsea cooking 2 honrs, add ^ cupfal of canned tomatoes or 2 fresh ones. Taste to see it the gravy is seasoned eoongh ; if it is not, add seasoning, &lide the cake turner nnder the beef, and lift carefnlly on to a hot dish. Cat the string with a sharp knife and carrfullv drnw it away from the beef. Skim off all the fat and strain the gravy on to the meat, Garnish with a border of toast. Cut in thin slices with a sharp knife.

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Beef Bonlette.

Have 2 Iba. at the apper part of the ronod, cat very thin, Uix together 1 ciiprul oF fiael; chopp«d hAin, 2 tgga, 1 Uaspoonful of mixed mostard, a speck of earenae and 3 tablespoon fala oF stock or water. Spread upon ilie b«er, which roll op and lie firml; hot do not draw tha suing too tightif, for that would cot the meal as soon as it began to coob. Corer the roll with flonr and frj brown in 4 tableEpoonfats of ham or pork fat. Pnt it in as small a sauce-pan as will hold it. Into the fat remaining pat 2 finelj-chopped onions, and cook until a pale yellow ; then add 2 tablespoon fnls of floor, and stir 3 minntes longer. Pour npon this 1 J pint of boiling irater. Boil np once and ponr orer the roulette ; then add 2 clores, J of a teaspoonful of pepper and 1 teaspoonfnl of salt. Corer, and set where it will simmer slowly for 3 honn. After the first hour and a half turn the ronlette orer. Serre hot, with the gTBi7 strained over it. It is also nice to serve cold for lunch or supper. Ham ioTce-meat balls and parsley make a pretty garnish.

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Beef Olives.

li lb. oF beef, eat Terj thin. Trim off the edges end fat ; then cat in strips 4 inches long and 3 inches wide ; season well with salt and pepper. Chop fine the trimmings and fat. Add 3 tablespooDfala of powdered cracker, .1 teaspoonfnl of sage and sarory mixed, ^ of a tea- spoonfnl of pepper and 2 teaspoonFols of salt. Mix very thoToaghlj and spread on the strips of beef. Roll them np and tie with twine. Frj brown } lb. of pork. Take it ont of the pan, and pat the olives in. Fly brown, and pnt in a small sance-pan that can be tightly corered. In the fat remaining in the pan .pnt 1 tablespoonfdt of flonr, and atir

until brown ; then pour in gradually 1} pint of boiling water. Stir for 2 or S minutes. Season to taste with salt and pepper, and pour over the olitres. Cover the sauce-pan, and let simmer 2 hours. Take up, cut the strings ; arrange in a row on a dish and pour the gravy over them.

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Veal Olives.

These arc made in the same manner, except that a dressing is made for them. For 1^ lb. of veal take 3 crakers, ^ a teaspoonful of butter, ■J a teaspoonful of savory, ^ a teaspoonful of sage, 1 teaspoonful of salt, a very little pepper and J of a cupful of water. Spread the strips with this, and proceed as for beef olives.

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Braised Tongue.

Wash a fresh beef tongue, and with a trussing needle run a strong twine through the roots and end of it, drawing tightly enough to have the end meet the roots ; then tie firmly. Cover with boiling water, and boil gently for 2 hours ; then take up and drain. Put 6 tablespoonfuls of butter in the braising-pau, and when hot put in ^ a small carrot, ^ a small turnip and 2 onions, all cut fine. Cook 5 minutes, stirring all the time, and then draw to one side. Roll the tongue in flour and put in the pan. As soon as browned one side, turn, and brown on the other. Add 1 quart of the water in which it was boiled a bouquet of sweet herbs^ 1 clove, 1 small piece of cinnamon, and salt and pepper. Cover and cook in a slow oven for 2 hours, basting often with the grary in the pan, and

•alt ud pepper and flour. Wbcn it ha$ been cooking ] ) honr add the JDice of ^ a lemon to the gratj. When done, take np. Uelt 3 table- Epoonrula glaste, ami pour orer (he (ongnc. Daos m the tieater till the grarj is made. Mix 1 tabicapooiirul of corn-gtareh nilh a Utile cold water, and stir into the boiling gravy, of which there shouM be 1 pint. Biiil I minute : thcii slrala, and pour aTOinid the tongue. Garnish with parsley, and serve.

Tongrue In Jelly.

Boil and skin either & fresh or salt longne, Whon cold, trim off tbc roots. Have I^ quart of aspic jelly In the liquid state. Cover the bottom of a 2-cjuart mould about an inch deep vith it, and let it harden. Cut out leaves from beets and garnish the bottom of the tnoald with theo). Gcnlly potir in 3 telile^iioontnls of jelly, to set tlic vegotables. When tins IS hani, add jelly enough to cover the vegetable's, and let the whole get very hard. Then pnt in the tongue, and about a J cupful of jelly, which should be allowed to harden, and so keep the meat in place when tlia remainder U added. Pour in the remainder of the jelly and set away to harden. To Sent. — Turn on a dish with pickles and parsley as a garnish. Picltlod beet is especially nice.

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Lambs' Tongues In Jelly.

Lambti' tongues are prepared in the same manner aa beef tongnea. Three or Tonr nionlda, each holding' a little leaa than a pint, wilt be enough for a amall company, 1 tougne being put in each mould.

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Harloot of Oi Tails., —

S ox tails, S carrots, 2 onioas, 2 imalt white tornipt, S polttoea, 3 tableepoonfale of butter, 2 o[ flour, S plats «C water, and salt and pepper to taste. Cut tlie tails in pieces alxtiit 4 iDckcs long. Cat the onions Terj fiue, anil the carrots, tunii[)S and potatoes into cubeii. Put the bDtt«r, meat and onions in the stew-pan and fry, stirring all the time, until the onions are a golden brown ; tlieu add the fionr, and stir 2 minntes longer. Add the water, and when it comes fa> a boil, skim caretullf. Set back where it will simmer. When it has been cooking 1 hour add the carrots and turnips. Cook another honr, and then add the salt, pepper and potatoes. Simmer 20 minutes longer. Heap the Tegetables in the centre of a hot dish, and arrange the tails around them. Poor the grarj orcr all and serve.

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Rag-out of Mutton.

3 lbs. oE malton, 6 table spoonfuls of butter, 3 of floor, 12 button onions, or 1 of the common size, I large white turnip, cut into little cubes; iiait, pepper, 1 quart of water and a bouquet o( sweet licrba. Cut tbe meat in small pieces. Put 3 tables poonfuls each of butter and flour in tbe stew-pan, and when bot and smooth add tbe meat. Stir until a rich brown, then odd tbe walcr, and set where it will simmer. Put 3 tables poonfuls of butter in a frying-pan, and when hot put in tbe tnmips and onions with 1 teaspoonful of flour. Stir all the time until bronn ; then drain and put with tbe meat. Simmer for an hour and a h&lf. Garnish with rice, toasted bread, plain boiled macaroni or mashed potatoes. Serve very hot.

Chloken Fie.

Cut the chicken into four quarters; season tbcm witli pepper, salt, a little mace, and sweet marjoram ; dredge in some flour, a Iitt!e butter in small bits, and a cupful of bot water or veal stock. Make a good paste crust (paste Xo. 2) ; line the aides of the dish and rim ; put in tlie chicken, corer it over with the crust, cut a hole in tbe top, and bake it 80 tninatea. If the chickens are not very yonng thej should be boiled SO minoies, after they are cut up with some strips of pork. The chicken ,BI87 be cut into much smaller pieces.

Cold Game Pie.

Make 9 pints of force-meat. \^See " Force-Meat (or Game."} Cat all the meat from 2 partridges or grouse, and pat the bones on lo boil with 3 qnarts of water and 3 Iba. of a sbank of veal. Fry i large alices of fat salt pork, and as soon as brown, take op, and into the fat put 1 onion cut in slices. Wben this begins to turn jellow, take np, and pot the meat of the birds into the pan. Dredge with salt, pepper and flour, stir constBDtlj for 4 mJDDtes ; take up, and put ana; to cool. Hake ft craat as directed for raised pies (paste No. S). Batter the Ffench [ne- monld Tery thoTooghly and line with paste. Spread npon the paste a lajer of tliin slices of salt fat pork, (hen a lajer of force-meat, 1 of fironse, I of force-meat, and to on anUI the pie is filled. Leave a space of about J an inch at the edge of the mould, and heap the filling in the centre. Moisten with ^ cupful of well seasoned stock. Roll the remainder of the paste into the shape of the top of the mould. Wet paste at the edge of the mould with beaten egg : then put on the top, and press the top and side parts together. Cat a small piece from the centre of the top crost, add a little more paste to it, and roll a little larger than the opening which it is to coTer. Ornament the edges with the jagging iron and the lop with leaves or flowers cnt from paste. Bake in a low oven SJ hours. While the pie is baking the sauce can be prepared. When the bones and veal have been cooking 2 honrs, add 2 cloves, a bouquet of sweet herbs and the fried onions. Cook 1 hour longer ; then salt and pepper well and strain. The water should be reduced in boiling to 1 quart. When the pio is baked, take the centre picoe from the cover, end slightlj press the tunnel into this opening. Pour slow); 1 pint of the hot gravf into this. Put back the cover and set awaj to cool. The rest of the grav; must be turned into a flat dish and put away in a cold place to harden. When the pie is served pnt it in the oven abont 5 minntes ; then draw

oat tfafl Vim and opeo it. Slip tho pie on to a cold dith and garnish will tke jellied gr&vj and parsley. This is a nice dish for suppers and lanchea All kinds of game and m^at can be prepared in the sanie manner.

Ohartrense of Chicken.

Hake the foFce-raeat (No. 6) as for qncnellei of chicken. Bimnier 2 large chickena in white stock 30 minntn. Take np, and let cool. H«Te • pickled tongoe boiled tender. Cat thin slices from the brcast^f the chickens, and cnt these in aqnarei. Cut the tongue io elioes, then into ■quares Hit same size as the chicken. Butter a 4-qnart monld,' and

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Arrange tlie cldckea and tongue tuindMmel]r on llie bottom and udet, twing carerul lo biTC tfat pieces fit clos^Jf together. Hmve iioteiHiper eat lo fil (he boltora and sides. Butter it well, end cover about t inch deep *icb ihe force-ment. Tafce up the lK>tloai piive bj the four coraen ud lit it into the mould, the mcnteide down. Put a little hot water into anj kind tir a Hat dith and put this into tLa mould and more it over the paper, to melt the batter; then lift out the paper. Place the papers on Ihe side in the lame waj ae on ihc bottom and melt ttie batter bj rolling « bottle of hot water over ihem. Remon these paperd, and set the mould in a coM place until the filling \i ready. Cat from the tenderest part of the chicken enough meat to make 3 qanrts. Cut 4 large, or 6 small, mutbronmi and 4 trnffles in strips. Put J repfol of butter, ^ a large onion, 4 cloves, a hlade of mace, a ^lice of carmt, 1 of toriiip and a stalk of celcij in a sauic-pan, and cook 5 minotcs, stirring all the while ; then add i tablcspooufuls floar. Stir until it begins lo brown, when add J quart uf the ^tock in which ihe chickens were boiled, a bonqnet of sweet herb^, nn<l salt and pepper. Simmer 2i> minutes; strain, and add lo Uicehit'ken. lieturn to the fire, and sintmsr 20 minutes longer, and set ftwaj to coul. When cold, pnt a lajcr of the diickcn in the mould, Aiiil a light layer of llie truffles and mushrooms. Conlinae this anlil the furui is nearly full, and tl»en cover wiih lUe remainder uf Ihc force-meal. Spread battered paper upon it, and put in a cool place until cooking-time, when Steam 2 hours. T^irn carefnlly npon the dish. Brush over with 3 tablespoon fn la of melled glaze. Poor I pint of Snpreiiie sauce (No. 6) around it, and serve.

All kinds of meal ckartrtuaei ean be made in this manner.

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Chartreuae of Chicken and Maoaroal.

1 Urge Fonl, about i^ or 5 lbs., ^ box of geUtine, 1 cupful of Ihe drolli the cliickcn vm boiled io, 1 cupful of cream, tt\t, pepper, 14 oz. of macftroui. Just corer the foul with boiliog iratcr, and simmer until Tcrj tender, the time depending upon the age, but being from 1 to i hours if the bird is not more than a jrear old. Take off all the skin and fat, and cut the meat in thin^ delicate pieces. 8oak the gelatioe 2 hours ill i a cnpful of cold Trater, and diisoWe it in the cupful of boiliug broth ; add to the cream and season highlj. Have the chicken well seasoned, also. Put the macaroni in a large flat pan with boiling water to cover, and boil npidljr for S minutes. Drain off the water, and place the macaroni on a board, and cut in pieces about 1 inch long. Butter a 2-qnart mould verj Ihiekly, and stick the macaroni closel/ OTer the sides and the bottom. Whan done, put the chicken in ligbtlr and eveolj, and ndd the sauce very graduall;. Steam 1 hour. Serve either cold or hot. Great care must be token in dishing. Place the platter over the mould and turn the mould and platter simultaneoasly. Let the dish nwt a moment, and then gently remove the mould. Serve immediatclj. A long time is needed to line the monld with the macaroni ; but it is a rerj handsome and savory dish. If you prefer, you can use all broth, an<t omi( (lie cream.

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Chicken in Jelly.

For eatli poond of diieken, a pint of wster. Clean the cliicksn am) put to boil. Wlion it comes to a boil, skim carcriilly ; aixt Kiuinier gently uitiil tlie moat 19 very loniliT — about aii liour and a half. Take out the cliicken, ^kin, ami take nil llic flesli from the bones. Pot the bones aguin in the liqnor, idid t>oil until the water \i reduced one half. StTjiii), and set away to cool. Next morning skim olf the Tut. Turn the jelly into a clean saocc-pnn, carefnlly removing all ilifl sediment ; and to ench quart of jelly aild j- pai.'kagc of gelaiiue (ivliicli has bi'en soaked nn hour in halT a cupfnl of cold w.iter), 1 onion, I stalk of celery, 12 pepper-cdrns, a small piece of mace, 4 closes, the while ■nd shell of I egg and salt and pepper to laste. Let it boil op ; then set linck ivhore it will simtnor 20 minntos. Strain the jelly tlirough a r.ipkin. In a Ti-piiil mould pnt a layer of jelly about 1 inch deep. Let it hurdtn. llnve the chicken cut in long, thin strips, or chopped line, and well sea- soned with salt and pepper ; and wiion the jellj in rhe uiouhl is hardeneil, lay in the ohieken, lightly, and cover nith the liquid jelly »hieli should be cool Imt not hard. Fill the mould with alternate layers of chicken and jelly. Put away to harden. When ready to eeri'o dip the mould into warm water and then turn into the centre of a fiat dish. Garnish ■with )i.irii!oy. and, if you choose, with Tavtare (No. 20} sanr-i?.

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To Eemove a Fillet fVom a Fowl or Bird.

Drair tlic skin oS of the breaat, and then ran a sharp bnife bctnpen the fleeh and the rifaa and breast-bone. You trill to this waj separate tlie two fillets from the body of the bird. The legs and wings of the largest birds snd fowl can be boned, and stnfied with force-meat, and then prepared the same as, and serred with, the fillet. The bodj of the bird can bo used for soups. Fillets from all kinds of birds can be prepared the same as tlie those from chickens.

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CMoken Fillets, Larded and Breaded.

Lard the fillet', baring 4 fine strips of pork for each one, and aeason with salt and pepper. Dip in beaten egg and in fine bread- crumbs. Fry 10 minutes in boiling fat. Serve on a hot dish with a spoonful of Tartars (No. 30) aance on each.

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Chicken Fillets, Braised.

Lanl tlid fillets as tor breading:. For estli one lay a si \ce of fat pork in the braising-[iao, nnd on this a very .small piece of onion. Dredge the fillets well with salt, pepiier nnit flour, nnil place them on the pork nnd onion. Cover the pan unil tot on tliti stove. Cook slonly '^Q niiiiuteE ; then add 1 pint of stock or water and thti bones of the chicken. ' C'uvor the pan, and place in a moderate oTtn for 1 honr, haBliug frequently with the grnvT. If the grncy shoald cook anny, add a little more stock or water (there should be nearly 1 pint of it at the end of the hour). Take np the fillets, nnd drain; llicn cover them with soft butter and dredge with flour. Jiroil till a li^ht broirn. Serve on a hot dish with the sauce ponred aronnd. Or, they can be dressed on a mound of masliitl potatoes, with a garnish of any green vegetable at the ba!>e, the »uce to be poured aronnd it.

I'o make the taace. — Skim tlic fat from the gravy in which the fillets were cooked. Cook 1 laUespoonful of butler and 1 heaping tcaspoonful. of flour together until a light brown ; then add to the gravy, and boil up once. Taste to see if seasoned enough, and strain.

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Curried Chicken. Cut the chicken in pieces : nnd put tli«ni into n iiuce-pan with i or ft slices of salt pnrk, 1 onion, and a little silt. Put in enough coli] waUr to cover Let it simmer over ihc fire until the chicken is verj lender ; then mix I tablespoon rul of carry in a little water; stir this with the gnvy, and let It sten with the chicken 10 niiaiitefi. t>ifih the chicken, lake oiil the onion ami poiii' the gravy over tlie chiAen. Sorre willi lice.

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2 lbs of veal traatetl in the !;aiuc manner, but cooke:! 2 lionrs. Mntton and lamb can be nscil in a like way. Wlialev-er meat i^ nseil mnat be cooked nntil tender.

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Chloken Pillau.

Cut the chicken in pieces ; wash clean. Put inio a stcw-ptn with I lb. salt pork which has been cut in email pieces. Cover with cold wnter and Iwil aniil the chicken is tender, about 1 hour, unless the chitken is old. Season wiih salt and pepper, add 3 teaspoonfnis rice, ami boil 30 minutes or longer. There Ghonld be a quart of litjuor in llie stew-pan when the rice is added. Caro must be taken that it does not burn. Instead of chicken any kind of meat maj be used.

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Chioken Souffle.

1 }>int o( cooked cliicken, finelj chopped ; 1 pint of Cream {"Nn. 5) saace, i egga, 1 teupnonful of chopped parsley, 1 leaspoonful o! oniou juice, salt and pepper. Stir the chicken tod seasoning into the boiling uace. Cook 2 minutes. Add the jolks of the egge, well beaten, and set away to cool. When cold add the whites, beaten to a stiff frotb. Turn into a buttered dish, and bake 80 minotcs. Serre with raushroom (No. 10) or Cream (No. 5) sancc. This dish ninsl be served the moment it is hakcJ. Any kind of delicate meat can be used, the sonfHe taking the name of the meat of which it is made.

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Fried Ohloken.

Cat the chicken into 6 or 8 pieces. Season with salt and pepper. Dip in beaten egg, then in iioe bread-crumbs in which there is 1 tea- ■poontul of chopped parsley for ever; cupfat of crumbs. Dip ag»in in the egg and crumbs. Fry 10 minutes in boiling fat. CoTer the centre of a cold dish with Tartars (No. 20) sauce. Arrange the chicken on this, and gAmish with a border of pickled beets. Or, it may be served with a Cream saace (Ho. b).

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Blanquette of Ghloken.

1 40»rlotc*<kedcliicki'n, tilt in dclicnU pieces; 1 IwgB cujiful o! wLite stwk, 3 Ublwpnonfula of buller, n hesping Ubiespoonrul of flour,

1 teaspo'Jiif'il of lomon-juice, 1 cupfut of c«am or milk, ll.e jolk-i of 4 eggs, aalt, pepper. Put the buUer in tlia atnce-pnn, and when hot ajd tlic il-jur. Stir unlil BOiooih, but not brown. Add the slock, audcuok

2 miaiilcs; Ibcn add the tPtsoning and cream. As s.ion as this boils dp, add llie chiiken. Cook 10 ininotes. iic%t the jolks of the eggs -with 1 lal<I<'$|"Jon[u1a of milk. Siir into the llaD(]aetle. Cook about liuir minute longer. Tliij can be served in a rice or [xiUto border, on a ])oi tlrsii or with a gornish of loa^led or fried bread.

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Cutlets & la Duohesae.

V IliA ol lainli (T mutton cutlets, 1 large cupfol of cream, 1 tablo- sjiooiifiil of onion- juice, 4 ttlilesiioonfals of butler, I of flour, 2 eggs, the yolks of 4 more, '2 lable^pooofuls of fin el; -chopped ham, I of lemon- juice, and fult unil ]><'p[>t.'r to taale. Put 2 tablcspoonfuls of the butter III thi- fr]ing-pan. Senson Ihe cutlets with salt nod pepper, and when llic buiicr i-i hot {lUt ibcm JQto il. Fr; & Diiniites, if lamb or mutton ; lui if T,!il, pill a cover on the pan and fry very slowly 15 minute*, bcl a>i ay lo cooi Put the remainder of the butter in a small fryiug-pan, nrid vhi-N lioL sUr m tin' fl^iiir. Cook 1 minute, stirring nil the time, .iiid bein;^ cartful not to bii-iin. Stir in the cream. Have the ham, Ihe yolks ol till- eg^s and the oni'>ii and lemon-juive beaten logellier. Stir ibis mi'.iiiri.' into the boiling sauce. 8lir for about 1 niioote, nod remove [foiii the fire. Season will iviih pepper and salt. Dip the cutlets into ilii» fiam'e, b>'in^ carcrnl locovi'r every p.-)rt,,and ret away to cool- When Ciild. dip llittu Ml beaten Cj^^ and in lirt'iid-criiinbd. I'Vy in boiling fat for ] nntiiiie Arran^^ ibcni in u <'<ivlf on a hot dish, ami hare ^recn peu<t III 111" ci-niii- niid <'icain i N'o "■) nn-irc i^oiiri'd aroiind.

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Veal Outlets.

]^ lb. of cutlets, 3 tabloepoonfulB of butter, a slice oE carrot and a small ilice of onion. Put the butter and the vegetables, cut fine, in ft UDce-pan. Season the cutlets with ult and pepper, and lay them on the battec and vegetables. Cover tight!;, and cook alowly for 30 minutes; then take out, and dip in the egg and bread-cmmbs, and fry in boiling fat till bronn. Or, dip the cutleta in aali butter and then in flour, anrl broil. Swve with White (No 2) eauce puured around. Put a quart of green peas, or points of aspurague, in the centre i>f the disb,

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Uutton Outlets.

iSetLson mnlton chops with salt and jwpper, dip them in nipltei

bntter, nnd roll in fine hreail-ommhs. Drni) for 8 miniiles over a fire no

too bright, as the crnmbs bum eafiily. Ser?*' wiih potato-ball* heaped ii the centre of (ho dish.

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stewed Steak with Oysters.

2 lbs. of rump Bt^-nk, 1 pint of ojaterB, I tableRpoonftil of lemon- juice, 3 of biitt«y, 1 of floor, salt and pepper, 1 cupful of water. WskIi the ojsterB in the water, and drain into a stew-pan. Pnt thii liquor on to heat. As soon as it comes, to a boil, skim, and set back. Put the bntter in the frjing-pan, and when hot put in the steak. Cook 10 minutes. Take up the steak, and stir the flour into the butter remaining in the pan. Stir until a dark brown. Add the ojster liquor, and boil 1 minute. Season with salt and pepper. Put back the steak, cover the pan, and simmer 30 minntei; then add ttie oysters and lemon-jaicc. Boil 1 minute. Serre on a hot dish with points of toast as a garnish.

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Potato Border.

C potutoes, 3 eggs, 1 tablespoonful of bntter, salt and pepper, \ a cupful of boiling milk. Pore, boil and mash the polatoei. When fine add the butter, boiling milk, salt, pepper and 2 well-beaten eggs. Butter the border monld and pack the potato '\a it. Let ibis stand 10 minutes ; then tarn ont on a disb and brush over with 1 well-beaten egg. Brown in the oven. Fill the centre with a cony or fricassee, etc. etc,

Cheese Souffle.

2 tnblcspooufuls of batter, 1 heaping tablespoootul Hour, ^ a cupful of mtl)(, 1 capful of grated cheeae, 3 egga, ^ a tettspoonful of salt, a 5peck of CBjennv. Put llie butter in the sauco-jjsti, and nhen hoi add tlic floor, and stir until smooth bnt not brown. Add the Diilk and seasoning. Cook 2 miiiotcs ; then add the jolkis of the eggs, wcll-beatcii, and the cheese. Set ana/ to cool. When cold, add the whites beaten to a stllF froth. Turn into a bnttercd dish, and bake from 20 to 23 minutes. Serve the moment it comes from the oven. The <lii4h in which it i^ bnki-d ehonld hold a quart.

Lamb Cutlets with Mushrooms.

Prepare llic same as for mutton culleln, and broil carerullf. Have ready 1 tin o{ mushrooms. 'To make the sauce ; Put 1 taUespooitfuI of butler in the hot trying-itan, end when it is metlcd add 1 tablespoiuifid of flour. When hrown add the liquor of the iMUshrooms and a third as much ^tuck. Whcu this tomes to the boitiug point add the Diushroome. Boil 1 minute and serve, poured aronud and uTer tlie cutlets.

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Fillets of Tongue. Cut cold boiled tongue in Elicea ^ incli thick. Trim off Lbe edges. Dip in metied batter and fioiir. For 8 filleU, put S tables poonCals of bulter in the frjing-pao, and nhen bot put in tbc tongue. Brown on botli Bidci, being carefnl not to burn. Take up, and pot 1 more spoonful of butler in tbe pao, and 1 Iicaping tcaspoonful of llour. Stir until dark bronn, tlicn add I cupful of stock, ^ teaspoonful of part^ley and 1 table- spoonful of 1 em on -j nil*, or 1 leaspoouful of vinegar. Let (bis boil op ODCC, and then ponr it aronnd tbe tongue, nhicli bas been diitbcJ on thin strips of toast. Garnish irith parslej, and serve. For a change, 1 table- spoonful of chopped pickles, or of capers, can be stirred into the sauce at the last moment.

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Escaloped Tong-ue.

Cliop .OHIO Cfild toii^'iic — not too tine, and Inive tor riuli pint 1 talile^poont'nl <i[ onion jnioe, I t.'aspoonful of cliopped pat^lry, t lienping tca^poontnl ot sail, I teaspoonfnl of capon, 1 cnpfui bronil-cninils, j cnpfnl >,r stoolt and 3 tablenpoonfuis 'A Ijnller, Jinlter llit cscalop di^h, and cover the bottom nilb btcadctiiTTibf. Put Iba Ictngue, nhioh

ESfKRES. 117

fi>s bceu mixed with thv panltr, sbU, pepper and capers, and tbe slock, in vhkh lias been mixed the oiiioa-juice. Put part of the butter on the di^h wiili the remainder of tho bread-cnimbs, and then bits here aod there. Balie 20 luinntcs, and serve hot.

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Croquettes.

Cure and practii-c arc required [or successfullj making croqiiettce. The meat niuft be i.'boppcd fine, uU the ingredients be thorunghlj mixed, und the whole mixture be as moiat as possible xrithont spoilio; the shape. Croquettes are formed in pear, round and cylindrical shapes. The last is tlie best, as the croquettes can be moistcr in this form than in the other two wajs.

To sftoj'f. — Take about a tablotiiioonful of the mixture, and vritli i>otb lianila shape in ihc form of a cjlindcr. Handle cnrcfullf. Ha?c a board Bpi'iiikli^l Irglilljr nith bread or cracker crumbs, and roll the croquettes gtnthj on this. Have beaten eggs, flightlj salted, iu a deep plate. Hold It croquette iu the left hand and, nith a brush, corer it with egg; thca mil in the ernnibs again. Place a few at a time in tlic frjing-buket (they should not toncb each other), and plunge into boiling fat. Cook till brown. It will take about a minute and a hiilf. Take up, and lay on a browti paper in u warm pan.

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Royal Croquettes.

S siDtll, or 2 Urge, sireetbratda, 1 boiled vhickcn, 1 Urge ti^lc- spooofnl of floar, I pint of cream, J cupful of batter, 1 tablespoon ful of oniou-jaicc, 1 tablespooofnl of chopped parslej, 1 teaspoonfnl of mace, tbo JDice of j a lemon, and salt and pepper to taste. Let the Bweelbreads stantl in boiling water H minatea. Chop very fine niLh the chicken, and add seasoning^. Put 2 tablespoonfuU of butter in the stew-pan with the Itonr. When it babbles, ndd tlie cream, gradually ; then add the chopped mixtnre, and stir until thoroughly heated,. Take from the fire, add the lemon>julce, and set avraj to cool. Roll into sha)ie with cracker cnimbs. Dip iu 6 beaten eggs and tlieu in cracker-crumbs. Let them stand until dry, ivhen dip again in beat«n egg, and finally in bread-crumbs, nut too Rne. All the crumbs should be first salf«U and peppered. Fry quickly in boiling fat.

119 Oyster Oroquettes.

\ pint of mw ojsters, ) pint at cookcii vmI, 1 lieaping tablespoonfnl o[ butter, 3 tablespoon Ms of cracker- crumbs, the yolks of 2 cggi", I tableepoontul of onion-juice. Chop Ihe ojdtcrs and veal very fine. Soak the crackers in oyatet liquor, and then mix all the ingredients, ami shape. Dip in egg and roll in cracker-cm mbs. and Try as usual. The bntlcr should be softened before tlie mixing.

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Chop line th« meat of a 2'lb. lobster ; 2 taUlespoonfuIs of butter, enough water or cream to make eery moist, 1 egg, salt and pepper to taste, and J a tablcepoonrnl oi flour. Cook butter and flour togetlier tili tbej bubble. Add the cream or water (about a acant half eupful}, then the lobster and seasoning, and, whca hot, tho egg well beaten. Set awaj to cool. Shape, dip in eg£; and cracker-crumbs, and frj as usual.

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Salmon Croquettes.

I lb. of cooked salmon, 1 cnpfnl of cream, 2 taUespoonFals of butter, 1 of flour, 3 eggs, I pint of crumbs, pepper and salt. Chop the salmon fine. Mix the Door and butter together. Let the cream come to a boil, and stir in the flour, butter, salmon and seasoning. Boil for 1 miaate, stir into it 1 well-beaten egg, and remove from the fire. When cold; shape, and proceed as for other croqaettca.

Rice and Meat Crofiuettes.

1 rupfiit of bniled rici>, I cuiifiil "f fineU-tlio[tt>tfcI eoi>ked meal — any kind-, 1 leaspooiifn! or 3»lt, a litil* pepper, 2 UbIespoonfuU of bulter, i n nipful of milk. 1 egg. Put the milk od to t>oi!, and add the meal, Tiee and seasoning. When ibi^ bnil^, add the egg, irel) beaten; stir 1 minnlc. After rooKng. shape, dip in egg and crumbs, and frv as before direct ed

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Chicken Croquettes-

1 pint of cooked cbickeo, finely chopped, I tables poonfiil of salt, i a teaspoonful nf pepper, I cupful of cream or chicken stock, 1 tables poonfiil of flour, 4 eggs, 1 loaspoonful of onion-juice, 1 tnblespooiifiil of lemon- juice, 1 pint of cninibs, 3 tablcspoonfols of butler. Put the cream or Block on to boil. iV\K the flour and butter together, and stir into the boiling cream, then add the ebickeo and seasoning. Boil for 1 minute, and add 2 of the egga, nell beaten. Take from the fire immediately, and set away to eoo). When cold, shape and fry. Many people think t teaapoonfnl of chopped parsley an improTement.

other Croquettes-

Veal, mutton, lamb, beef and turko; can be prepared id thtfsame manner ^ chicken. Very drj, toagh meat is not flnit^hln for croqaettcs.

To Clean Sweetbreads.

Carerullj pul) oft all the toiigli and fibrous skin. Plact^ them in a dish of cold frater for 10 minutes or more, and the; arc then read; to be boiled. Thej must ahvays be boiled ^0 minntee, no matter nbat the mode of cooking is to be,

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Sweetbreads, Larded and Baked. Wben the Eveetbreads have been cleaned, draw through each one 4 rer; thin pieces of pork (about the size of a match). Drop them into cold water for 10 tninalAB, then into hot water, and boil 20 minntes. Take out, spread nitb hatter, dredge with salt, pepper and flour, and bake 20 minnteB in a qnick oven. ScrTC with greeu peas, seasoned with salt and batter, and heaped in the centre of the dish. Lay the sweetbreadi tronnd them, and ponr a Cream sauce (No. 5) around the edge of tfa* diah. Garnish willi parsley. 1 pint of Cream sauce is aafficieot for 8 or 10 sweetbreads.

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Sweetbread Saut^.

. 1 Eweeibread, after being boiled, split and cut in 4 pieces. Season with salt and pepper. Put in a small TrTing-pan 1 tablespoonful butter and 1 tablc^poooFul of flonr. When hot pot in the sweetbreadB ; tarn coDBtantlj till a tiglit brown. The; wilt fr; in about 8 minuteB. Ser^-« with Cream sauce (No. 5) or Tomato sauce (No. 19).

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Sweetbreads In Cases.

Boil the aueeibreads, then cut Ifacm in amall pieces. Season with salt iinij pcp))or and moisten irell with Cream sance (No. &). Fill ths paper cases, and cover nith liread-ciumbs. Brown and ser*e,

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