Modern cookery, in all its branches

Skin and cut into joints one or two young chickens, and remove the bones with care from the breasts, merrythoughts, and thighs, which are to be separated from the legs. Mix well together a teaspoonful of salt, nearly a fourth as much of mace, a little grated nutmeg, and some cayenne ; flatten and form into good shape, the boned joints of chicken, and the flesh of the wings ; rub a little of the seasoning over them in every part, dip them into beaten egg, and then into very fine bread-crumbs, and fry them gently in fresh butter until they are of a delicate brown. Some of the bones and trimmings may be boiled down in half a pint of water, with a roll of lemon- peel, [chap. xiv. which, after being strained and cleared from fat, may he poured hot to some thickening made in the pan with a slice of fresh butter and a dessertspoonful of flour : a teaspoonful of mushroom-powder would improve it greatly, and a small quantity of lemon-juice should be added before it is poured out, with salt and cayenne if required. Pile the cutlets high in the centre of the dish, and serve the sauce under them, or in a tureen. CUTLETS OF FOWLS, PARTRIDGES, OR PIGEONS. (ENTREE.) ( French Receipt.) Take closely off the flesh of the breast and wing together, on either side of the bone, and when the large fillets , as they are called, are thus raised from three birds, which will give but six cutlets, take the strips of flesh that lie under the wings, and that of the merrythoughts, and flatten two or three of these together, that there may be nine cutlets at least, of equal size. When all are ready, fry to a pale brown as many diamond-shaped sippets of bread as there are fillets of fowl, and let them be quite as large; place these before the fire to dry, and wipe out the pan. Dip the cutlets into some yolks of eggs, mixed with a little clarified butter, and strew them in every part with the finest bread-crumbs, moderately seasoned with salt, cayenne, and pounded mace. Dissolve as much good butter as will be required to dress them, and fry them in it of a light amber-colour : arrange them upon the sippets of bread, pile them high in the dish, and pour a rich brown gravy or Espagnole round, but not over them. FRIED CHICKEN A LA MALABAR. (ENTREE.) This is an Indian dish. Cut up the chicken, wipe it dry, and rub it well with currie-powder mixed with a little salt ; fry it in a bit of butter, taking care that it is of a nice light brown. In the mean time cut two or three onions into thin slices, draw them out into rings, and cut the rings into little bits about half an inch long ; fry them for a long time gently in a little clarified butter, until they have gradually dried up and are of a delicate yellow-brown. Be careful that they are not burnt, as the burnt taste of a single bit would spoil the flavour of the whole. When they are as dry as chips, without the least grease or moisture upon them, mix a little salt with them, strew them over the fried chicken, and serve up with lemon on a plate. We have extracted this receipt from a clever little work called the “ Hand-Book of Cookery. HASHED FOWL. (ENTREE.) After having taken off in joints, as much of a cold fowl or fowls as will suffice for a dish, bruise the bodies with a paste roller, pour to them a uint of water, and boil them for an hour and a half to two