The "Queen" cookery books: Breakfast and Lunch Dishes

any good strong meat gravy (not sauce) ; bring it all gently to the boil again and let it simmer together for fifteen to twenty minutes. Fry the chicken in three or four good tablespoonfuls of best salad oil, with plenty of salt, white pepper, and a minced shalot, laying in the bird when the oil, &c., has boiled up or at least got very hot, and keep turning the pieces all the time they are cooking to get them evenly and nicely coloured. This will take about half an hour. Now take two tablespoonfuls of the oil the bird was cooked in, and add it to the strained stock previously made, beating it all well together over the fire ; then pour it over the chicken, garnish with fried eggs (see recipe in the Egg chapter) and croutons of bread fried in the oil with the chicken, and serve very hot. If yon have not got really good oil you may use butter, but then it is no longer a poulet Marengo — which derives its name from the fact that it was the dish with which Napoleon’s chef welcomed him on his return from the battle of that name — a dish intended to be poulet saute, only no butter could be procured to cook it in, so the cook had to be content with a little oil brought in by some foragers. Spatchcock (sometimes called “ spread eagle”). — For this choose a freshly killed fowl. Pick, cleanse, and split it right down the back, skewering it out flat and trimming it neatly ; dust it well with pepper and salt and, if liked, a little made mustard, brush it over generously with butter, and grill on a wellgreased gridiron for about half an hour over a clear, bright fire. Have ready a crouton of fried or toasted and buttered bread, place the fowl neatly on this, with a pat of butter on the bird, and serve very hot. If preferred this can be cooked in the oven, keeping it well basted, in a buttered dish, but it then misses the full flavour belonging to this dish. Maitro d’hotel, curry, cayenne, or anchovy butter may be used, if preferred to the plain pat. Country Captain. — Trim neatly any remains of cold, cooked poultry or game, dip each little joint in flour, and then fry them till delicately browned in 2oz. of butter, with salt, black, and cayenne or coralline pepper, and a spoonful of curry powder. When browned add the sieved pulp of two or three tomatoes, haK a pint of tomato sauce, and a very little finely minced parsley, and boil up again. Dish in a pile, with a garnish of fried croutons dusted with coralline pepper and minced parsley, and fried onion rings well drained and seasoned with pepper and salt. Or : Slice oflc the meat of a good young fowl, or if preferred cut it into neat joints, sprinkling these all with curry powder ; fry an onion sliced into rings in 3oz. or 4oz. of butter till delicately coloured and quite crisp ; then take out the onion and keep the rings hot, putting the chicken pieces into the pan and the butter in which the onions were fried, and toss them over the tire tiU nicely coloured, when you dish them neatly on a very hot plate, garnishing them with the fried onions. Mutton, lamb, or veal, cut up into neat pieces, can be cooked in the same way. Of course a great deal depends on the goodness and flavour of the curry powdei used.