Ingredients. - One fowl. One ounce of butter. One large roll. One onion. Half a pint of milk. Five pepper-corns. Salt. One tablespoon-ful of cream.

Time required, about three-quarters of an hour.

To prepare a Fowl and Truss it for Roasting:

1. Take a suitable fowl that has been already plucked, and put it on a board.

2. Turn the fowl on its breast, and make an incision of an inch long down the neck, three inches below the head.

3. Pass your thumb round this incision, and loosen the skin.

4. Take a sharp knife and put it under the skin, and cut off the neck as low down as possible.

5. Be careful, in cutting off the neck, to leave a piece of shin to fold over on to the back of the neck and cover the opening.

6. Take out the crop, which lies in the front of the neck.

7. Then, with your finger, loosen the liver and the other parts at the breast-end.

8. Now turn the fowl round, and make an incision at the vent, about one inch and a half wide.

9. Put your hand through this incision into the body, and draw out all the interiors carefully, so as not to mess the fowl.

10. Be very careful not to break the gall-bag, or the liver will be spoiled.

N. B. - Take the liver, heart, and gizzard, and put them in a basin of water, with about half a teaspoonful of salt; the other interiors should be thrown away.

N. B. - Look through the fowl from one end to the other, and see that it is perfectly cleared out.

11. Take a damp cloth and wipe out the inside of the fowl, to clean it thoroughly.

N. B. - If the fowl is not quite fresh, use a little vinegar and water on the cloth in cleaning it, and then take a clean cloth and wipe it quite dry.

12. Take a sharp knife and cut off the claws from the legs of the fowl.

13. Take a basin of boiling water, and hold the ends of the legs of the fowl in the water for a minute or two.

14. Then take off the outside skin as far as to the first joint.

15. Take a twist of paper, or a taper, and light it.

16. Take the fowl up by its legs, and hold the lighted paper under it, to singe off the little hairs.

17. Then hold the fowl up by its wings and singe the other end.

N. B. - Be careful, in singeing, not to blacken or mark the fowl in any way.

18. Turn the fowl on its breast, and draw tightly the breast-skin over the incision on to the back of the neck.

19. Cross the ends of the wings over the back of the neck.

20. Now turn the fowl on its back, with the neck toward you.

21. Take a trussing-needle and thread it with fine twine.

22. Hold the legs up and press the thighs well into the sides of the fowl, forcing the breast up, to give the fowl a good shape.

23. Take the threaded trussing-needle and pass it through the bottom of one thigh, through the body, and out on the other side through the other thigh.

N. B. - If liked, a part of the gizzard and liver, when cleaned (see note at the end of " Trussing a Fowl for Boiling "), can be put into the wings of the fowl.

24. Now turn the fowl on its breast, and take the threaded trussing-needle again and pass it through the middle of the pinion or wing, through the little bone called the sidesman or step-mother's wing, catching up the skin which folds over the incision, and out through the other little bone and wing.

25. Pull this twine very tightly, and tie it as firmly as possible at the side of the fowl.

26. Turn the fowl over on its back, keeping the neck still toward you.

27. Put your finger in the incision (made for drawing the fowl), and lift up the end of the breast-bone.

28. Take the threaded trussing-needle and pass it through the skin over the bottom of the breast-bone, over the end of one leg, back through the body close to the back-bone, and tie it firmly over the other leg at the side.

N. B. - If there is no gravy ready for serving with the roast fowl, prepare it now (see note at the end).

29. Now put the tin oven, with the jack and dripping-pan, before the fire.

80. Make up the fire in the same manner as described in "Roasting."

N. B. - You do not require such a large fire as for roasting meat.

31. Take the trussed fowl, and pass the hook of the jack through the back of the fowl, and hang it up on the jack.

N. B. - If the fire is very fierce, you should take a piece of whity-brown paper, butter it, and tie it over the fowl, so as to prevent it from burning.

32. Put one ounce of butter in the dripping-pan to melt.

33. Use this melted butter to baste the fowl; as the fowl is not very fat, there will not be much dripping from it.

34. The fowl will take from half an hour to three-quarters of an hour to roast, according to its size.

35. Baste the fowl frequently.

36. When the fowl is quite done, take it off the jack and put it on a hot dish.

37. Take a knife and cut the twine, and draw it all out of the fowl, and take off the paper before serving.

For making Bread-Sauce:

1. Take a French penny-roll and cut it in half.

2. Pull out all the inside crumb and put it on a plate.

3. Pull this crumb apart into small pieces.

N. B. - If a French roll cannot be procured, bread-crumbs can be used instead-about one ounce and a half.

4. Take a small onion and peel it with an onion-knife.

5. Take a small stewpan and put in it the peeled onion.

6. Pour in half a pint of milk.

7. Now put in the crumb of the roll.

8. Add five pepper-corns, and salt to taste.

9. Stand the stewpan aside, with the lid on, for a quarter of an hour, to soak the crumb.

10. After that time, put the stewpan on the fire, and stir the sauce smoothly with a wooden spoon, until it boils.

11. Now add a tablespoonful of cream, and stir the sauce until it just boils again.

12. Before serving the sauce, take out the onion, and then pour it into a sauce-tureen.

N. B. - The neck, gizzard, liver, and claws of the fowl, when properly prepared (see note at the end of " Trussing a Fowl for Boiling "), can be used for soup or gravy, to be served with the roast fowl. For making the gravy, put the giblets into a saucepan, with enough water to cover them (about half a pint); also add half an onion (peeled), six pepper-corns, and salt to taste. Put the saucepan on the fire, and, when it comes to the boil, move it to the side, to simmer while the fowl is roasting.

N. B. - For serving, strain the gravy into a basin, and color it, if necessary, by stirring in a quarter of a teaspoonful of "Liebig's Extract," or ten or twelve drops of caramel (see note at the end of "Australian Meat," Lesson No. 2, "Brown Puree"); then pour it in a sauce-tureen, or round the fowl.