Truss the fowl for boiling. Boil in the ordinary manner. (See No. 1.) Serve either white sauce, parsley and butter, Bechamel sauce, or sometimes oyster sauce. Time: large fowl, one hour and a quarter; small spring chicken, half an hour; intermediate sizes, in proportion. Boiled bacon, tongue, or ham should be served with boiled fowl.

Curried Fowl

The remains of a cold fowl make one of the best curries. Cut the meat off the bones, shred it, warm it up in curry sauce. (See (Curry Sauce.) Use the bones for stock. (See No. 10).

Grilled Fowl

Butter the remains of a cold fowl, cut into joints, pepper and salt them, and make hot through on the gridiron over a clear fire. (See No. 5).

Minced Fowl

The remains of a cold fowl or turkey, either roast or boiled, will make an excellent mince, which can be served as a separate dish, or can be used for making rissoles (see Rissoles), or for filling small patty cases. (See Patties.) Take the cold fowl and remove every particle of meat from the bones, scraping them. Put the bones on to simmer for two or three hours in some No. 3 Stock, with a slice of onion or a bead of garlic (see No. 10), and let the stock 'boil away so that when it is cold it is a very hard jelly.

When the stock has reduced itself by boiling (see No. 26) till it is nearly a glaze, when hot add to it a little milk, boiled separately, sufficient in quantity to make enough white sauce to just moisten the mince. Add a very little finely-chopped parsley, and warm up the minced fowl in this sauce without letting it boil. Serve some fried croutons of bread round it. (See No. 7).

N.B. - A few mushrooms stewed in the gravy are a great improvement. A small tin of mushrooms may be added. The liquor in the tin can be added to the stock, and allowed to boil away with it.

A few sliced or chopped truffles are also a great improvement, as also a little finely-chopped ham, rather lean. When this mince is wanted for patties, rissoles, or "vol au vents," cream should be used instead of milk.

Minced fowl can be served with poached eggs on the top of the mince. When this is done, place a fried crouton of bread between each egg, and, if possible, ornament the dish with a few pieces of bright red tongue or red lean ham. This is an excellent dish for invalids.

Minced fowl can also be served up in a border of rice. (See Rice Borders.) The rice border can be glazed, and the mince piled up in the middle. A very handsome dish can be made by ornamenting this - especially if the mince is made with cream with black truffles and small red crayfish, or pieces of red tongue.

Minced fowl can also be served up in a border of macaroni, boiled tender in milk, formed into a border, covered with Parmesan cheese, and browned in the oven.

Another excellent border to serve up round minced fowl can be made from potatoes. (See Potato Borders).

Roast Fowl

Truss for roasting. Roast in the ordinary manner. (See No. 3.) Serve good brown gravy (see Gravy), and bread sauce (see Bread Sauce) with it; also sausages or boiled ham, tongue, bacon, pickled pork. Time to roast: large fowl, one hour and a quarter; small chicken, half an hour; intermediate sizes, in proportion.