to table ready carved saves a deal of time and trouble; it is therefore an excellent way of serving poultry, &c., for a large party.

A NICE WAY TO DRESS A FOWL FOR A SMALL DISH.

Bone, singe, and wash a young fowl; make a forcemeat of four ounces of veal, two ounces of scraped lean of ham, two ounces of fat bacon, two hard yolks of eggs, a few sweet herbs chopped, two ounces of beef suet, a teaspoonful of lemon peel minced quite fine, an anchovy, salt, pepper, and a very little Cayenne; beat all in a mortar, with a teacupful of crumbs, and the yolks and whites of three eggs; stuff the inside of the fowl, and draw the legs and wings inwards, tie the neck and rump close; stew the fowl in a white gravy: when it is done through and tender, add a large cupful of cream, and a bit of butter and flour; give it one boil, and serve: the last thing, add the squeeze of a lemon.

RAGOUTS OF POULTRY, GAME, PIGEONS, RABBITS, &c.

Is to put meat into a stewpan, covered with fat bacon, then add six or eight onions, a faggot of herbs, carrots if to be brown, celery, any bones, or trimmings of meat or fowls, and some stock (which you will find among Soups and Gravies.) The bacon must be covered with a paper, and the lid of the pan must be put down close; set it on a slow stove, and according to what it is, it will require two or three hours; the meat is then to be taken out, and the gravy very

nicely skimmed, and set on to boil very quick till it is thick; the meat is to be kept hot, and, if larded, put into the oven for a few minutes; and then put the jelly over it, which is called glazing, and is used for ham, tongue, and many made dishes; white wine is added to some glazing; the glaze should be of a beautiful clear yellow brown, and it is best to put it on with a nice brush.

TURKEY, OR FOWL, IN JELLY.

Bone the bird, and fill it with forcemeat, in which are mushrooms; lard it with fat bacon, and tie it up; stew it in strong gravy, till a skewer may be passed through it easily: when cold, take off the fat, and serve with a savoury jelly round it.

PIGEONS.

TO STEW PIGEONS.

WASH and clean six pigeons, cut them into quarters, and put all their giblets with them into a stewpan, a piece of butter, a little water, a bit of lemon peel, two blades of mace, some chopped parsley, salt, and pepper; cover the pan closely, and stew them till they are tender; thicken the sauce with the yolk of an egg beaten up with three tablespoonfuls of cream and a bit of butter dusted with flour; let them

stew ten minutes longer before serving.

This is an

excellent and economical way of cooking them.

TO STEW PIGEONS.

Another way.

Truss the legs of four young pigeons inside; put them in a stewpan with two ounces of butter, and fry till of a nice light colour; dredge a little flour on them, and give a few turns over the fire, till the rawness is taken from the flour; moisten with a pint of stock, or water; add a bunch of parsley, with a few small onions, and a little pepper and salt; simmer for half an hour, skimming well; add half a glass of sherry; take out the pigeons, reduce the sauce, strain over the pigeons, and serve.

TO STEW PIGEONS.
Another way.

Take care that they are fresh, and carefully cropped, drawn, and washed; then soak them half an hour. In the meantime cut a hard white cabbage in slices (as if for pickling) into water; drain it, and then boil it in milk and water; drain it again, and lay some of it at the bottom of a stewpan. Put the pigeons upon it, but first season them well with pepper and salt; and cover them with the remainder of the cabbage. Add a little broth, and stew gently till the pigeons are tender; then put among them two or three spoonfuls of cream, and a piece of butter and flour for thickening. After a boil or two,

serve the birds in the middle, and the cabbage placed

around them.

TO STEW PIGEONS.

Another way.

Stew the birds in a good brown gravy, either stuffed or not; and seasoned high with spice and mushrooms fresh, or a little ketchup.

TO ROAST PIGEONS.

Scald some parsley, chop it with the livers, mix them with a piece of fresh butter, season with pepper and salt; put a portion inside each pigeon; cover the breast with a slice of bacon fat; roast them; serve with parsley and butter in the dish.

TO BROIL PIGEONS.

After cleaning, split the backs, pepper and salt them, and broil them very nicely; pour over them either stewed or pickled mushrooms in melted butter, and serve as hot as possible.

PIGEONS

May be dressed in so many ways, that they are very useful. The good flavour of them depends very much on their being cropped and drawn as soon as killed. No other bird requires so much washing.

Pigeons left from dinner the day before may be stewed, or made into a pie; in either case, care must be taken not to overdo them, which will make them

stringy. They need only be heated up in gravy made ready; and forcemeat balls may be fried and added, instead of putting a stuffing into them. If for a pie, let beef-steaks be stewed in a little water, and put cold under them, and cover each pigeon with a piece of fat bacon, to keep them moist. Season as usual, and put eggs.

GAME AND SMALL BIRDS.

WHEN game seems to be spoiled, it may often be made fit for eating by nicely cleaning it, and washing with vinegar and water. If there is danger of birds not keeping, draw, crop, and pick them; then wash them in two or three waters, and rub them with salt; plunge them, one by one, into a saucepan of boiling water, drawing them up and down by the legs, that the water may pass through them. Let them stay in five or six minutes; then hang them up in a cool place. When drained, pepper and salt the inside well. By this method the most delicate birds may be preserved. Before roasting, wash them well. But, as a rule, no game should be washed, for one half the game that is sent to table is spoiled by being saturated in water.

In dressing game be careful to keep a clear fire. Let it be done of a bright brown, but not much