Broiled Chicken

For this purpose a chicken should be small and young, if otherwise it must be parboiled before broiling. Split the chicken in half and brush over with dissolved butter, and during the cooking occasionally baste with it. Place the chicken, bones to the fire, on the gridiron, and let it remain slowly cooking for twenty minutes, then turn the meat side to the fire, taking care it does not stick to the gridiron, or the skin burn in the least, let it remain ten minutes, then again turn and baste it cleverly with a bit of butter tied in muslin, as thus you can put it equally on the chicken without waste, lightly pepper and salt it, and when it has remained another five minutes (in all thirty-five minutes), serve it very hot.

Mutton Pies

Mince a quarter of a pound of underdone mutton, taking care to have it free from skin and fat. Mix with it a tablespoonful of rich gravy, that which is found under the cake of dripping from a joint is particularly suitable for this purpose, add a few drops of essence of anchovy, a pinch of Cayenne pepper, and a small teaspoonful of minced parsley. If necessary, add salt.

Line your pattypans with puff-paste, divide the mutton into equal portions and put it into the pans, cover each, with a lid of paste, and bake in a quick oven for half-an-hour.

Boiled Eggs

In boiling eggs care must be taken to have them covered with water, otherwise the upper side will be underdone, perhaps almost raw. The eggs must not be put into the water until it boils, and they must not then be allowed to boil too fast. The moment the allotted time has expired, the eggs must be withdrawn from the water. It is a good plan, if the time is taken by the clock, for the cook to say to herself, "they must boil until," for instance, "one minute past number three," or "four minutes past number three," as the case may be; thus the time for taking up the eggs is impressed on the memory, which, if other things engage the attention, is important. New-laid eggs, if to be well set, require to be boiled for four minutes; eggs which have been kept some time take three minutes to set. The eggs of some fowls, and those which have been preserved in lime, have often very thin shells, and are apt to burst when immersed in boiling water. It will generally be found that bursting of the shell will be prevented by putting the eggs into a saucepan of cold water, and allowing it to come slowly to the boiling point. Should the eggs be required lightly cooked, they will be done as soon as the water boils; but if it is desired to have them firm, they should be allowed to remain in the water off the fire for a minute or two.