Skin and cut the fowl up into joints, and put the neck, leg, ana backbones into a stowpan with a little water, an onion, a bunch of savoury herbs, and a blade of mace; let these stew for about an hour, and, w'hen done, strain off the liquor ; this is for gravy. Put a layer of fowl at the bottom of a pie-dish, then a layer of ham, then one of forcemeat and hard boiled eggs cut in rings ; between the layers put a seasoning of pounded mace, nutmeg, pepper, and saft. Proceed in this manner until the dish is full, and pour in about ^ pint of water ; border the edge of tire dish with puff oimst, put on the cover, orna- ment the top, and glaze it by brusking over it the yolk of an egg. Bake from 1^ to 2 hours, and when done pour in at the top the gravy made from the bones. If to be eaten cold, and wished particularly nice, the joints of the fowl should be boned and placed in the dish, with alternate layers of forcemeat or sausage meat. It should be covered- with a piece of paper when half done, to prevent the paste being dried up or scorched. 38 TRIED FAVOURITES COOKERY BOOK. Chicken Cutlets. Mince and pound avcII about half of a cold chicken and a few mushrooms ; add a little grated nutmeg, pepper, salt, and the Avhite of an egg. Have 6 or 8 mutton cutlets ready, and dip them first in egg, then spread the mince over both sides. Egg again, and hread- crunih, then fry in Imiling lard till a. nice brown. Serve hot, and garnish with parsle\' and mushrooms. • Curried Chicken, Veal, or Rabbit. 1 Cliicken, 2 tablespoonfuls Cocoanut, 1 tablespoonful Lemon Juice, 1 Onion, teaspoonful Sugar, 2<oz. Butter, 2 tablespoonfuls Curry Powder, ^ pint Gravy or Stock, 1 teaspoonful Salt. Joint chicken neatly, and fry a light brown in the butter. Remove from pan and fry the onion, sliced, add all other ingredients except lemon juice. Put back chicken and simmer ^ hour. A fowl or rabbit will take l ^- hours. Add lemon juice, and serve with a dish of rice. Fried Chicken. Dip slices of cold chicken in egg and breadcrumbs and fry in boiling fat. Dish w'ith a few mushrooins in centre, or some stewed tomatoes. . Chicken Merinds. Take the legs and wing.s of a roast chicken and dip in batter made as follows: — 3 spocaifuls of Hour, 1 tablespoonful baking-2:)owder, wet with sweet milk to the thickness of a thick cream. Switch yolk and white of an egg separately. Take a few leaves of pai’sley chopped, pepper, and salt✪ Chicken Merinds. Add to the batter, and fry in a pan of boiling lard. Sei’ve wdth fried parsley, and garnish with tomatoes. Minced Chicken and Egfg-s. Remains of cold Fowl and stuffing, 1 Onion cut fine, 1 teacup Milk, 1 table- spoon Flour, Parsley, Pepper, Salt, Bread Crumbs, Eggs to cover top of disb✪ Minced Chicken and Eggs.

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Skin and cut the fowl up into joints, and put the neck, leg, ana backbones into a stowpan with a little water, an onion, a bunch of savoury herbs, and a blade of mace; let these stew for about an hour, and, w'hen done, strain off the liquor ; this is for gravy. Put a layer of fowl at the bottom of a pie-dish, then a layer of ham, then one of forcemeat and hard boiled eggs cut in rings ; between the layers put a seasoning of pounded mace, nutmeg, pepper, and saft. Proceed in this manner until the dish is full, and pour in about ^ pint of water ; border the edge of tire dish with puff oimst, put on the cover, orna- ment the top, and glaze it by brusking over it the yolk of an egg. Bake from 1^ to 2 hours, and when done pour in at the top the gravy made from the bones. If to be eaten cold, and wished particularly nice, the joints of the fowl should be boned and placed in the dish, with alternate layers of forcemeat or sausage meat. It should be covered- with a piece of paper when half done, to prevent the paste being dried up or scorched. 38 TRIED FAVOURITES COOKERY BOOK. Chicken Cutlets. Mince and pound avcII about half of a cold chicken and a few mushrooms ; add a little grated nutmeg, pepper, salt, and the Avhite of an egg. Have 6 or 8 mutton cutlets ready, and dip them first in egg, then spread the mince over both sides. Egg again, and hread- crunih, then fry in Imiling lard till a. nice brown. Serve hot, and garnish with parsle\' and mushrooms. • Curried Chicken, Veal, or Rabbit. 1 Cliicken, 2 tablespoonfuls Cocoanut, 1 tablespoonful Lemon Juice, 1 Onion, teaspoonful Sugar, 2<oz. Butter, 2 tablespoonfuls Curry Powder, ^ pint Gravy or Stock, 1 teaspoonful Salt. Joint chicken neatly, and fry a light brown in the butter. Remove from pan and fry the onion, sliced, add all other ingredients except lemon juice. Put back chicken and simmer ^ hour. A fowl or rabbit will take l ^- hours. Add lemon juice, and serve with a dish of rice. Fried Chicken. Dip slices of cold chicken in egg and breadcrumbs and fry in boiling fat. Dish w'ith a few mushrooins in centre, or some stewed tomatoes. . Chicken Merinds. Take the legs and wing.s of a roast chicken and dip in batter made as follows: — 3 spocaifuls of Hour, 1 tablespoonful baking-2:)owder, wet with sweet milk to the thickness of a thick cream. Switch yolk and white of an egg separately. Take a few leaves of pai’sley chopped, pepper, and salt. Add to the batter, and fry in a pan of boiling lard. Sei’ve wdth fried parsley, and garnish with tomatoes. Minced Chicken and Egfg-s. Remains of cold Fowl and stuffing, 1 Onion cut fine, 1 teacup Milk, 1 table- spoon Flour, Parsley, Pepper, Salt, Bread Crumbs, Eggs to cover top of disb.

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