A Nice Way of serving up a fowl that has been dressed. Beat the white of two eggs to a thick froth; add a small bit of butter, or some salad oil, flour, a little lukewarm water, and two tablespoonfuls of beer, beaten altogether till it is of the consistency of very thick cream. Cut up the fowl into small pieces, strew over it some chopped parsley and shalot, pepper, salt, and a little vinegar, and let it lie till dinner time; dip the fowl in the batter, and fry it in boiling lard, of a nice light brown. Veal that has been cooked may be dressed in the same way. The above is a genuine family receipt, long practised by a French servant.