Skin the fowl and cut it up; place it in a stewpan with just enough water to cover it, and let it stew gently till the bones can be easily taken from the meat. The time required for this will depend a good deal on the age of the fowl, but four or five hours will generally do. "When done, remove the bones, mince the meat, and flavour it to taste with pepper, salt, cayenne, nutmeg, and grated lemon peel. Return it to the stewpan with the broth, mix all well together, and boil for about five minutes. Pour it into a plain mould till quite cold, then turn it out and garnish with parsley. This will be found an excellent dish for supper or breakfast.

Another Way

Prepare the fowl as above, put it into a deep dish with a few thin slices of salt pork and just enough water to cover it, and place another dish upon the top, to keep the steam in. Stand this in a moderately hot oven in the evening, and let it remain all night. Next morning make it into a pie in the following manner: - Line a dish with pastry, and arrange the fowl, pork, and slices of a hard-boiled egg, peppered, in alternate layers, till the dish is full; cover with a crust, and bake for about an hour.

The above recipes will be found extremely useful for cooking fowls which are too old for roasting or boiling in the usual manner.