Ingredients. - Some cold chicken, say half of one. One-half a carrot. One-fourth of an onion. One-half a stick of celery. A bouquet garni of parsley, thyme, and bay-leaf. One gill of cream. One clove. Three pepper-corns. One-half a blade of mace. One pint of good white stock. One-half an ounce of butter. One ounce of flour. One dozen button mushrooms. Fried bread. Salt.

Time required, about forty minutes.

To make a Fricassee of Cold Chicken:

1. Take some cold roast or boiled chicken.

2. Cut away all the meat from the bone, and cut it up into neat pieces.

3. Put one pint of good white stock (see Lesson on "Stock") and the chicken-bones into a stewpan.

4. Wash half a carrot, scrape it, and cut it into slices.

5. Peel a quarter of an onion.

6. Wash half a stick of celery in cold water.

7. Put these vegetables into the stewpan.

8. Add to them a bouquet garni (consisting of a little parsley, one sprig of thyme, and one bay-leaf, tied tightly together), one clove, three pepper-corns, and half a blade of mace.

9. Put the stewpan on the fire, and let it boil for twenty minutes.

10. After that time, strain the stock into a basin.

11. Take one dozen button mushrooms, cut off the ends of the stalks, wash them in cold water, and peel them.

12. Take the peeled mushrooms and put them in a stewpan, with a piece of butter the size of a chestnut.

13. Squeeze over them a teaspoonful of lemon-juice, and pour in a tablespoonful of cold water.

14. Put the stewpan on the fire, and just bring them to the boil.

15. Then take the stewpan off the fire, and turn them on to a plate.

16. Put half an ounce of butter into a stewpan.

17. Put the stewpan on the fire. When the butter is melted, put in one ounce of flour, stirring it well with a wooden spoon.

18. Now add the chicken stock and the mushroom-peelings, and stir the sauce well until it boils.

19. Let it boil for ten minutes, to cook the flour.

20. After that time, add one gill of cream, and salt to taste.

21. Put the pieces of chicken and the button mushrooms into another stewpan.

22. Strain the sauce over the chicken, and then stand the stewpan in a saucepan of hot water over the fire, until the chicken is quite hot.

23. For serving, arrange the fricassee of chicken on a hot dish, with some fried bread (as described in "Vegetables," Lesson No. 8, Note 13 to Note 17) put round the edge.