Ingredients. - One fowl. One and a quarter ounce of butter. Stock or water. One carrot. One small onion. A bouquet of herbs. Two eggs. One ounce of flour. One-half a pint of milk. A gill of cream.

Time required, about one hour and a quarter.

To prepare a Fowl and Truss it for Boiling:

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

2. Prepare it and clean it in the same way as described in "Trussing a Fowl for Roasting," from Note 1 to Note 12.

3. Take a sharp knife and cut off the claws and the ends of the legs of the fowl, to the first joint.

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

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

6. 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.

7. Turn the fowl on its back, with the tail toward you.

8. Put your hands through the incision (made for drawing the fowl), and pass two fingers round the inside of the leg, so as to loosen the outside skin.

9. Draw this outside skin right off the legs, and press the legs well into the sides of the fowl, forcing the breast up, so as to give the fowl a good shape.

10. Pull this outside skin, and turn it neatly inside the fowl, over the joints of the legs.

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

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

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

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

15. 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.

16. 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.

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

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

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

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

21. Take a piece of kitchen-paper and butter it well.

22. Take this piece of buttered paper and wrap it well round the fowl.

23. Take a large saucepan half full of hot second white stock or water, and put it on the fire.

N. B. - The reason why second white stock should be used is, that the goodness which conies from the fowl after boiling adds to the goodness of this stock, which can afterward be used for soup.

N. B. - If hot water is used, the goodness which comes from the fowl after boiling is only wasted, as it is not of sufficient strength to make the large quantity of water of any use.

24. When the water is quite boiling, place the fowl in the saucepan, with its breast downward.

25. Put into the saucepan one carrot which has been scraped, a small onion which has been peeled, and a bouquet of herbs, for flavoring.

26. The fowl will take from three-quarters of an hour to one hour to boil, according to its size.

To make the Egg-Sauce to be served with the Boiled Fowl:

1. Take a small saucepan full of hot water, and put it on the fire to boil.

2. When the water is quite boiling, put in two eggs to boil for ten minutes.

3. Take a stewpan and put in it one ounce of butter and one ounce of flour.

4. Mix them well together with a wooden spoon.

5. Pour in half a pint of milk.

6. Put the stewpan on the fire, and stir the mixture with a wooden spoon until it boils and thickens.

7. Then remove the stewpan to the side of the fire until required for use.

8. When the eggs are sufficiently boiled, take them carefully out of the saucepan with a spoon.

9. Knock the eggs against the edge of a basin, to break off all the shell.

10. Take a small basin of cold water.

11. Cut the eggs in half and take out the yolks.

12. Put the whites into cold water, to prevent their turning yellow.

13. Take the whites of the eggs out of the water and cut them to the shape of small dice.

14. Add the pieces of white of egg to the sauce in the stewpan.

15. Now add one gill of cream to the sauce.

16. Move the stewpan to the centre of the fire, and stir well till it boils again.

N. B. - Be careful, in stirring, not to break the pieces of egg.

17. When the fowl is sufficiently boiled, take it out of the stewpan; take off the buttered paper, and place the fowl on a hot dish.

18. With a knife cut the twine, and draw it all out of the fowl.

19. Take the stewpan off the fire, and pour the sauce over the fowl.

20. Take a wire sieve, with the hard-boiled yolks of the eggs, place it over the fowl, and rub the yolks through on to the breast.

N. B. - The neck, gizzard, liver, heart, and claws of the fowl-namely, the giblets-should be put aside, and, when properly prepared, can be used for soup (see "Soups," Lesson Sixth), or should be put in the stock-pot.

N. B. - To clean and prepare the giblets for use: a.-Take the gizzard, cut it very carefully with a knife down the centre, where there is a sort of seam (be sure only to cut the first or outer skin), and draw off the outer skin without breaking the inside, which should be thrown away.

b.-Take the outer skin of the gizzard, the heart, and liver, wash them well in water, and dry them in a cloth.

C.-Take the neck, cut off the head, which is of no use, draw the skin off the neck, and wash the latter well in water, so as to remove the blood and any impurities.

D.-Put the claws and ends of legs in a basin of boiling water for some minutes; then take a knife, cut off the nails, and draw off the outer skin, which can be pulled off like a glove.