Cut the meat into neat squares ; stew bones, skin, &c., -with ''ejijmgh water to eover them, for 1 hour or more. Strain, let' it stand for fat to rise, skim, and return to pan. 'When nearly boiling, add thickened milk and seasoning. As soon as it thickens, put in the chicken ; let it get hot, but not to boil. Rutter deep j^ie-dish. Cover bottom with st\iffiiig crumbled up, wet with a-little gravy, and pour in mince. Strew bread crumbs over, and lay the eggs, broken in separate cups, carefully over tlie surface. Strew very fine crumbs over these, put some butter, pepper, and salt on each egg, and bake in quick oven till top begins to bubble and smoke. The whites of eggs should be ■well set, and yolks soft. Veal ill, same way, a little ham added. Roa.st Chicken or Fowl. Singe, and truss by cutting the legs off at first joint. Make an incision in the wings, and put tlie gizzard under the left ■v\dng and the liver under the right. Make stuffing of 3 ozs. bread crumbs, 2 ozs. suet, a few leaves jiarsley (chopped), 2ie'pper and salt, and 1 egg. Draw up the legs under the wings and stuff chicken in breast. Dredge flour over, or place a buttered paper over fowl, and baste frequently. Time to roast, 1 hour. .Serve with good brown gi-avy and brea.d sauce. TRIED FAVOURITES COOKERY BOOK. 39 Savoury Chicken. Skin the chicken, taking away all fat, &o. Cut in pieces about •1 in. long. Have ready in stewpan 1 lb. onions, previously fried in butter. Put chicken in, with ^ lb. butter, a few cloves, a pinch of ground ginger, pepper✪ Roast Chicken or Fowl, and salt. Mix well, and add J pint new milk. Stew gently 1\* lionrs, adding a. little milk if re(piire<l. Seiwe with boiled I'ice. Timbale of Chicken. J lb. Macaroni, 1 Egg, i Chicken, a littlo Milk, 2 o.^,. Ham, Pei)per and Salt, 1 teacnpful Bread Crumbs, a little Ketchup. After boiling the macaroni, line a plain shape or bowl with it. Chop or mince up chicken and ham ; add broad crumbs, salt, and pepper; beat iq) (he egg with the milk and ketchup, and mix all thoroughly. The mixture should be moist. Put carelnlly intO' shape, cover with butticred paper, and steam lor 1 hour. Country Captain (Indian Recipe). ' Cut fowl or rabl)it in small pieces. Shred onion small, and fry in butter. Sprinkle fowl with Hour, sail, and curry powder, and fiy brown. Then add pint of stoclc. Slew slo-wly to half quantity, and serve with rice. Slice largo Spanisli onions veiy fine, and blanch , and slice 30 almonds. Pry both to a pretty light brown, and until quite dry. Spriirkle these over the above stewed chicken or rabbit. Ducklingfs and Green Peas. lloast a couple of ducklings in an oven, for an hour, then put a tablespoouful of buttei- in a largo stewpan and brown it slowly, dredging in Hour and stirring with a wooden spoon until it browns; ]uit a breakfastcupful of water in, and a little salt✪ Country Captain (Indian Recipe) and pepjrer; rvhen it boils up lay in the ducklings and a q\iantity of green peas; let all stew, closely covered, for another hour; dish with the peas round the ducklings. Stewed Duck. 1 Duck, 2 Onions, Sage, Thyme, Butter, Flour, Pepper, Salt, Beef Gravy✪ Stewed Duck, Hripiuiig Brown duck and fry onions 20 minutes. Pour out dripping, put in beef gravy to cover duck, add hetbsi minced, :iud simmer till tender. Strain, and thicken gravy with a little butter and flour. Bring to boil. Pour 1-^ pints green peas round duck. Boiled Fowl. ✪ Boiled Fowl

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Cut the meat into neat squares ; stew bones, skin, &c., -with ''ejijmgh water to eover them, for 1 hour or more. Strain, let' it stand for fat to rise, skim, and return to pan. 'When nearly boiling, add thickened milk and seasoning. As soon as it thickens, put in the chicken ; let it get hot, but not to boil. Rutter deep j^ie-dish. Cover bottom with st\iffiiig crumbled up, wet with a-little gravy, and pour in mince. Strew bread crumbs over, and lay the eggs, broken in separate cups, carefully over tlie surface. Strew very fine crumbs over these, put some butter, pepper, and salt on each egg, and bake in quick oven till top begins to bubble and smoke. The whites of eggs should be ■well set, and yolks soft. Veal ill, same way, a little ham added. Roa.st Chicken or Fowl. Singe, and truss by cutting the legs off at first joint. Make an incision in the wings, and put tlie gizzard under the left ■v\dng and the liver under the right. Make stuffing of 3 ozs. bread crumbs, 2 ozs. suet, a few leaves jiarsley (chopped), 2ie'pper and salt, and 1 egg. Draw up the legs under the wings and stuff chicken in breast. Dredge flour over, or place a buttered paper over fowl, and baste frequently. Time to roast, 1 hour. .Serve with good brown gi-avy and brea.d sauce. TRIED FAVOURITES COOKERY BOOK. 39 Savoury Chicken. Skin the chicken, taking away all fat, &o. Cut in pieces about •1 in. long. Have ready in stewpan 1 lb. onions, previously fried in butter. Put chicken in, with ^ lb. butter, a few cloves, a pinch of ground ginger, pepper, and salt. Mix well, and add J pint new milk. Stew gently 1\* lionrs, adding a. little milk if re(piire<l. Seiwe with boiled I'ice. Timbale of Chicken. J lb. Macaroni, 1 Egg, i Chicken, a littlo Milk, 2 o.^,. Ham, Pei)per and Salt, 1 teacnpful Bread Crumbs, a little Ketchup. After boiling the macaroni, line a plain shape or bowl with it. Chop or mince up chicken and ham ; add broad crumbs, salt, and pepper; beat iq) (he egg with the milk and ketchup, and mix all thoroughly. The mixture should be moist. Put carelnlly intO' shape, cover with butticred paper, and steam lor 1 hour. Country Captain (Indian Recipe). ' Cut fowl or rabl)it in small pieces. Shred onion small, and fry in butter. Sprinkle fowl with Hour, sail, and curry powder, and fiy brown. Then add pint of stoclc. Slew slo-wly to half quantity, and serve with rice. Slice largo Spanisli onions veiy fine, and blanch , and slice 30 almonds. Pry both to a pretty light brown, and until quite dry. Spriirkle these over the above stewed chicken or rabbit. Ducklingfs and Green Peas. lloast a couple of ducklings in an oven, for an hour, then put a tablespoouful of buttei- in a largo stewpan and brown it slowly, dredging in Hour and stirring with a wooden spoon until it browns; ]uit a breakfastcupful of water in, and a little salt and pepjrer; rvhen it boils up lay in the ducklings and a q\iantity of green peas; let all stew, closely covered, for another hour; dish with the peas round the ducklings. Stewed Duck. 1 Duck, 2 Onions, Sage, Thyme, Butter, Flour, Pepper, Salt, Beef Gravy, Hripiuiig Brown duck and fry onions 20 minutes. Pour out dripping, put in beef gravy to cover duck, add hetbsi minced, :iud simmer till tender. Strain, and thicken gravy with a little butter and flour. Bring to boil. Pour 1-^ pints green peas round duck. Boiled Fowl.

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