[Modern cookery, in all its branches

hours, with the addition of a little pepper and salt only, cr with a small quantity of onion, carrot, and savoury herbs. Strain, and skim the fat from the gravy, put it into a clean saucepan, and, should it require thickening, stir to it, when it boils, half a teaspoonful of flour smoothly mixed with a small bit of butter : add a little mushroom catsup, or other store-sauce, with a slight seasoning of mace or nutmeg. Lay in the fowl, and keep it near the fire until it is heated quite through, and is at the point of boiling : serve it with fried sippets round the dish. For a hash of higher relish, add to the bones when they are first stewed down a large onion minced and browned in butter, and before the fowl is dished, add some cayenne and the juice of half a lemon. TRENCH AND OTHER RECEIPTS FOR MINCED FOWL. (ENTREE.) Raise from the bones all the more delicate parts of the flesh of either cold roast, or of cold boiled fowls, clear it from the skin, and keep it covered from the air until it is wanted for use. Boil the bones well bruised, and the skin, with three quarters of a pint of water until reduced quite half ; then strain the gravy and let it cool ; next, having first skimmed off the fat, put it into a clean saucepan, with a quarter of a pint of cream, an ounce and a half of butter well mixed with a dessertspoonful of flour, and a little pounded mace, and grated lemon-rind ; keep these stirred until they boil, then put in the fowl, finely minced, with three or four hard-boiled eggs chopped small, and sufficient salt, and white pepper or cayenne, to season it properly. Shake the mince over the fire until it is just ready to boil, stir to it quickly a squeeze of lemon-juice, dish it with pale sippets of fried bread, and serve it immediately. When cream cannot easily be obtained, use milk, with a double quantity of butter and flour. To make an English mince, omit the hard eggs, heat the fowl in the preceding sauce or in a common bechamel , or white sauce, dish it with small delicately poached eggs (those of the guinea-fowl or bantam for example), laid over it in a circle and send it quickly to table. Another excellent variety of the disl is also made by covering the fowl thickly with very fine bread-crumbs, moistening them with clarified butter, and giving them colour with a salamander, or in a quick oven * FRITOT OF COLD FOWLS Cut into joints and take the skin from some cold fowls lay them into a deep dish, strew over them a little fine salt and cayenne, add the juice of a lemon, and let them remain for an hour, moving them occasionally that they may all absorb a portion of the acid ; then dip them one by one into some French batter (see Chapter V.), and fry theia a pale brown over a gentle fire. Serve them garnished with * For minced fowl and oysters, follow tlie receipt for v. il, page 231. [CFIAP. X'.V. very green crisped parsley. A few drops of eschalot vinegar may be mixed with the lemon-juice which is poured to the fowls, or slices of raw onion or eschalot, and small branches of sweet herbs may be laid amongst them, and cleared off before they are dipped into the batter. Gravy made of the trimmings, thickened, and well flavoured, may be sent to table with them in a tureen ; and dressed bacon (see page 259), in a dish apart. SCALLOPS OF FOWL AU BECIIAMEL0 (ENTREE.)