pepper, a few sprigs of parsley, and the sliced vegetables. Stew gently until the vegetables are tender; arrange the vegetables in the centre of the dish, with the meat as a border; pour the sauce over all, and serve.

Mutton Pie.-Cut into square pieces about two pounds of cold roast or boiled mutton; trim off a portion of the fat; quarter three kidneys; put the meat into a pie-dish, season with two tablespoonfuls of chopped parsley, a tablespoonful of powdered herbs, salt and pepper, and half an onion minced; add half a pint of light stock or water, a wineglassful of port wine; cover the dish with puff paste, brush an egg over it, and bake an hour and a half.

Cold lamb makes a very nice pie.

Veal Croquettes.-Remove the gristle, skin, and sinews from a pound of cold veal; mince it finely with four ounces of cold boiled beef or calf's tongue; season with salt, pepper, and nutmeg. Put into a saucepan an ounce of butter rolled in flour, a wineglassful of cream; add the minced meat, and stir for twenty minutes over a slow fire. (If too dry moisten with stock.) Turn the preparation upon a round pie-board; spread it to a smooth layer about an inch thick, and set it in the ice-box to get cold and stiff. It must then be divided into about two dozen pieces, each piece rolled into the form of a cork or round ball over bread-crumbs, then dipped in beaten egg and again rolled in crumbs. Handle carefully so as not to break them. Fry in boiling fat.

Fricassee of Veal.-Take two pounds of lean veal free from skin and bone, and cut it into pieces convenient for serving ; fry them in melted butter until the flesh is firm without having acquired any color; dredge a tablespoonful of flour upon them, add a little grated lemon-peel, and gradually as much boiling veal-stock as will cover the meat; simmer until tender. Take out the meat and add to the gravy a gill of boiling cream, salt, cayenne, and a pinch of powdered mace. Beat the yolks of two eggs in a bowl; add gradually a little of the sauce (after it has cooled a few minutes), then add it

carefully to the remainder. Return the meat to the sauce, and let the saucepan remain near the fire until the eggs are set. Add the juice of half a lemon and serve immediately.

Fricassee of Lamb.-Take a breast of lamb and cut it into pieces about an inch and a half square; season with salt and pepper. Put them into a saucepan, with a quartered onion, three cloves, a bay-leaf, and three ounces of butter. Cover the saucepan closely, and let it steam gently for half an hour, shaking it occasionally to prevent sticking. Add a pint of boiling water; cover closely once more and boil gently for one hour; then strain the sauce and thicken with a tablespoonful of flour (mix the flour smoothly with a little cold water before adding it to the sauce), boil a moment longer, and serve.

A tablespoonful of very small A. G. capers may be added before serving.

Breast of Lamb with Asparagus Tops.-Remove the skin. and part of the fat from a breast of lamb, and cut it into neat pieces; dredge a little flour over them, and place them in a stew-pan with an ounce of butter; let them remain until nicely browned; cover the meat with warm water, add a bunch of parsley, two button onions; simmer until the meat is cooked; skim off the fat, take out the onions and parsley, and mince the latter finely; return it to the gravy with a pint of the tops of boiled asparagus, add salt and pepper, simmer a few minutes longer, and serve. Canned asparagus may be used when the fresh vegetable is out of season.

Fricassee of Chicken.-Take the remains of a cold chicken, cut it into joints, make a gravy by simmering the trimmings in stock enough to cover them, with one onion, stock with three cloves, a bouquet of herbs, salt and pepper. Simmer the gravy for one hour; strain and thicken a cupful of it with a teaspoonful of flour; let this boil, then put in the chicken. Draw the sauce-pan from the fire a few minutes, mix a little of the sauce with the beaten yolks of two eggs and a cupful of cream. Add this last mixture to the sauce

pan, let it get hot, but on no account allow it to boil, or the eggs will curdle. Serve with the sauce poured over the chicken, and sprinkle a little chopped parsley on top.

Fried Chicken.-Take the remains of a cold chicken, place it in a pan, and simmer with an ounce of butter, a finelychopped onion, the juice of a lemon, salt and pepper; let them simmer nearly half an hour; take the pieces out and dredge them in flour, and fry in boiling fat; turn the pieces over while cooking, and fry a deep brown.

Make a dressing of flour, mixed smoothly in a cupful of cold milk and a little chopped parsley. Add to the pan that the chicken simmered in, boil gently, strain over the chicken and serve.

Chicken with Rice a la Maryland.-Cut up a chicken into joints, and put it into a stew-pan with the heart, gizzard, and liver, and a slice or two of bacon; cover with warm water, and boil gently until the chicken is quite tender; then take the meat out of the stew-pan, and set it where it will be kept warm; wash half a pint of rice, add it to the gravy, season highly with salt and pepper. When done place the rice upon a dish, lay the chicken on top, and if too dry brush a little melted butter over it.

Chicken Croquettes.-Pound the white meat of a cold chicken with a cold boiled sweetbread in a mortar; add a little salt, beat up an egg with a teaspoonful of flour and a wineglassful of cream; mix the pounded meat with the batter, put it in a sauce-pan, and simmer long enough to absorb the moisture, stirring all the time; then turn it into a flat dish, and set it in the ice-box to get cold and stiff, roll it into balls or cones, dip in egg-batter, then roll them in crumbs or cracker-dust and fry in boiling fat.

Chicken a l'Italienne.-Take half a pound of La Favorita macaroni, and boil it in water with a lump of butter. When it has boiled a quarter of an hour, drain off the water and cover the macaroni with milk; add salt and pepper and a

whole onion, stock with a few cloves; boil until the macaroni is tender but unbroken.

Boil a chicken in the usual manner, cut it up and lay it on a hot dish, pour the macaroni over it (remove the onion), grate a quarter of a pound of Parmesan cheese over the dish, and brown it in the oven or with a salamander.

Chicken Patties.-Pick the meat from a cold chicken, and cut it up into small dice; place it in a sauce-pan with a cupful of chicken stock, a cupful of cream, a piece of butter the size of an egg, rolled in flour, salt and pepper, and a little grated nutmeg and lemon-peel; simmer gently until it begins to thicken, remove the dish from the fire a few minutes to cool; beat up the yolks of two eggs with a half teaspoonful flour, moistened in milk or cream, and add to the sauce-pan, mix thoroughly, and draw towards the fire (but do not let it boil) until it thickens; before serving add the juice of half a lemon.

Fill your patty-shells with the mixture, one for each person, and serve (see Oyster Patties for patty-shells).

Chicken Pie.-Line the sides of a pie-dish with a good puff paste. Have your chicken cooked as for a fricassee, seasoned with salt and pepper and a little chopped parsley. When they are nearly cooked lay them in a pie-dish with half a pound of salt pork cut into inch squares, and some of the paste cut into inch and a half pieces; pour in a part of the chicken gravy, thicken with a little flour, and cover the dish with the paste cover. Cut a hole the size of a dollar in the cover, and cover it with a piece of dough twice the size of the hole (when baked remove this piece occasionally and examine the interior), brush egg over the pie, and bake in a quick oven. Should the pie become dry pour in more of the gravy. Pigeon Pie may be made by the above recipe.

Chicken Panada (Invalid cookery).-Take a fresh young chicken and boil it until quite tender, in sufficient water to cover it. Strip the meat from the bones and pound in a mortar until quite smooth, with a little of the liquor it was

boiled in; add salt, nutmeg, and a very little grated lemon-peel. Boil this gently for a few minutes, with sufficient liquid to make it the consistency of custard.

Chicken with Dumplings.-Disjoint one chicken, and put to boil in cold water until done. Make dumplings with one pint of flour, one teaspoonful of yeast-powder, and same quantity of salt. Wet this mixture with milk and put with chicken until boiled. Take them out and fry in hot fat until brown; do same with chicken afterwards. Use water in which chicken was boiled to make gravy.

M. G. H.

Chicken Toast.-Take the remains of a cold chicken and chop up fine, put in a sauce-pan, season with salt and pepper and just a little onion, with a lump of butter; break over the meat two or three raw eggs; stir all together, pour it upon nicely-buttered toast, and serve.

Chicken Liver en Brochette.-Wash the livers in cold water, dry them on a towel, and cut them in two; cut slices of bacon into pieces about the same size, and put them on a skewer alternately, and broil. When done brush over them a sauce of melted butter, lemon-juice, pepper and salt.

Braise of Duck with Turnips.-Prepare a domestic duck as for roasting. Line a small pan, just large enough for the duck, with slices of bacon; strew over the bottom a little parsley, powdered herbs, and lemon-peel; lay in the duck, and add a carrot cut into strips, an onion stock with a few cloves, and a dozen whole peppers; cover with stock and add a table spoonful of strong vinegar; baste frequently and simmer until done. Fry some slices of turnip in butter to a light brown, drain and add them to the stew-pan after removing the duck, which should be kept hot. When the turnips are tender remove them, strain the gravy, thickening if necessary with a little flour or arrowroot; put the duck on a dish, throw the hot gravy over it, and garnish with the turnips.

Braise of Duck with Peas.-Prepare and cook a duck as in the above receipt, using green peas instead of carrots and