latter hot) by the addition either of a little roux and by rapid boiling, or else allow it to reduce as before, after adding to it a little arrowroot rubbed down smoothly with the gravy ; then return the chicken to the pan, re-heat, and serve. Another way of doing •poulet en casserole is to truss the fowl as if for roasting, putting some butter in the fireproof casse- role, and browning the fowl in this ; then cook as before, only being careful to keep the fowl well basted while cooking. Or, slice rather thickly and fry one large onion or several small ones, a slice or two of ham or bacon cut into strips, some very finely sliced carrot, salt, freshly ground black pej>per, and a good bouquet. When these are well coloured, lay in the fowl wrapped in slices of fat bacon, with a few mush- rooms, tomatoes, or any other addenda to taste. Now 2^our in a gill of water, stock, or half stock and half white wine ; cover down closely, and cook steadily and slowly in the oven for one and a half houi's, then lift out the bouquet and serve in the casserole. Pheasants, blackcock, or indeed any kind of game or poultry, may be served thus. ChicTcen Saute. — Cut up a nice young chicken, 2>utting the bones, giblets, trimmings, &c., of the bird into a pan with two or three bacon rinds, pour in enough water or bone stock to cover well, and cook till you liave some good, well-flavoured stock; reduce it a litlle by rapid boiling, and strain. Now put the chicken into a stewpan with 3oz. of butter, salt, and pepper (and, for a change, a good pinch of curry powder, though not strictly correct, is often liked), and fry it all till delicately coloured, turning HOT DISHES. 71 the pieces to get them evenly tinted. Do this sharply over a clear fire, being careful not to let the butter go off the boil. About fifteen to twenty minutes should be suflScient to cook it, for if slowly done the meat soddens and hardens instantly. Now sprinkle a little dried and sifted flour over the meat, add half a shalot, a little parsley, and, if at hand, three or four mushrooms✪ Chicken Sauté, all very finely minced ; moisten this all with the stock, bring it to the boil, then at once lift it off, toss the contents of the pan well together and return it again to the fire — always well shaking the pan, and repeating these boils up and liftings off two or three times to ensure the chicken, &c., being properly cooked; then dish the meat, &c., on a hot dish and pour the gravy over it all. If the latter is too thin, cover down the chicken to keep it hot and boil up the gravy sharply to reduce it. If you find the meat is hardly done by the sawie-ing process, you can leave it to simmer for a few minutes in the gravy, but this alters the character of the dish. This can be served plain or garnished with cut-up and fried tomatoes or broiled mushrooms, as you please. Poulet Marengo. — Prepare the chicken as for poulet saute, then place the giblets, trimmings, &c., of the fowl in a pan with a little parsley, two or three green spring onions, and a bayleaf , with about half a pint of water or bone stock, and simmer it gently until you have half a pint of nice chicken stock ; now add to this a glass of white French wine (or half a glass each of sherry or Marsala and water), a dash of lemon juice, and two or three spoonfuls of 72 BREAKFAST AND LUNCH DISHES. ✪ Poulet Marengo

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latter hot) by the addition either of a little roux and by rapid boiling, or else allow it to reduce as before, after adding to it a little arrowroot rubbed down smoothly with the gravy ; then return the chicken to the pan, re-heat, and serve. Another way of doing •poulet en casserole is to truss the fowl as if for roasting, putting some butter in the fireproof casse- role, and browning the fowl in this ; then cook as before, only being careful to keep the fowl well basted while cooking. Or, slice rather thickly and fry one large onion or several small ones, a slice or two of ham or bacon cut into strips, some very finely sliced carrot, salt, freshly ground black pej>per, and a good bouquet. When these are well coloured, lay in the fowl wrapped in slices of fat bacon, with a few mush- rooms, tomatoes, or any other addenda to taste. Now 2^our in a gill of water, stock, or half stock and half white wine ; cover down closely, and cook steadily and slowly in the oven for one and a half houi's, then lift out the bouquet and serve in the casserole. Pheasants, blackcock, or indeed any kind of game or poultry, may be served thus. ChicTcen Saute. — Cut up a nice young chicken, 2>utting the bones, giblets, trimmings, &c., of the bird into a pan with two or three bacon rinds, pour in enough water or bone stock to cover well, and cook till you liave some good, well-flavoured stock; reduce it a litlle by rapid boiling, and strain. Now put the chicken into a stewpan with 3oz. of butter, salt, and pepper (and, for a change, a good pinch of curry powder, though not strictly correct, is often liked), and fry it all till delicately coloured, turning HOT DISHES. 71 the pieces to get them evenly tinted. Do this sharply over a clear fire, being careful not to let the butter go off the boil. About fifteen to twenty minutes should be suflScient to cook it, for if slowly done the meat soddens and hardens instantly. Now sprinkle a little dried and sifted flour over the meat, add half a shalot, a little parsley, and, if at hand, three or four mushrooms, all very finely minced ; moisten this all with the stock, bring it to the boil, then at once lift it off, toss the contents of the pan well together and return it again to the fire — always well shaking the pan, and repeating these boils up and liftings off two or three times to ensure the chicken, &c., being properly cooked; then dish the meat, &c., on a hot dish and pour the gravy over it all. If the latter is too thin, cover down the chicken to keep it hot and boil up the gravy sharply to reduce it. If you find the meat is hardly done by the sawie-ing process, you can leave it to simmer for a few minutes in the gravy, but this alters the character of the dish. This can be served plain or garnished with cut-up and fried tomatoes or broiled mushrooms, as you please. Poulet Marengo. — Prepare the chicken as for poulet saute, then place the giblets, trimmings, &c., of the fowl in a pan with a little parsley, two or three green spring onions, and a bayleaf , with about half a pint of water or bone stock, and simmer it gently until you have half a pint of nice chicken stock ; now add to this a glass of white French wine (or half a glass each of sherry or Marsala and water), a dash of lemon juice, and two or three spoonfuls of 72 BREAKFAST AND LUNCH DISHES.

The "Queen" cookery books: Breakfast and Lunch Dishes