The French stew it exactly like the ribs of beef, the receipt of which you have; but as this is a large "piece de resistance," I think I had better give it you in full as I do it:- Put a quarter of a pound of butter into a convenient-sized stewpan, such as will comfortably hold the old gentleman; cut one pound of lean bacon in ten or twelve pieces for a few minutes in the pan on the fire, then add your turkey trussed as for boiling, breast downwards; set it on a moderate fire for one hour, and until it is a nice color, add two tablespoonfuls of flour, and stir well round until it forms a roux, then add two quarts of water or broth; when you have it on the point of boiling, add fifty pieces of carrot the size of walnuts, the like of turnip, ten button onions, a good bouquet of sprigs of thyme, two bay-leaves, and ten of parsley, a small glass of rum, a clove, a piece of garlic, and let it stew gently for four hours. If you use water, season in proportion. Take your turkey out, and put the vegetables and sauce in a smaller stewpan, which ought to be nearly full; let it simmer on the corner of the fire, so that the fat rises and may be removed, and reduce it to a demi-glaze, dish up your turkey and serve with the sauce over it; small new potatoes, about twenty, when in season, may be added to the sauce or roasted chestnuts. The remains are excellent when cold, or will warm again with the addition of a little broth or water. The series of entrees will contain the dishes made from the remnants of the foregoing receipts.

Fowls, in a general sense, mean all kinds of poultry, but, in a limited view, mean one species of bird, which is exceedingly common in all parts of Europe : there are an amazing number of kinds of this species produced by crossing the breed; great attention having been bestowed upon this subject of late years, that it is quite impossible to say which is the best. They are not originally natives of England, but were found there by the Romans, having probably been brought by the Phoeni-cians. We distinguish this kind in cookery as the chicken, capon, pullet, cock, and hen. Chickens from their age cannot be otherwise but tender ; capons should have a fat vein on the side of the breast, thick belly and rump, comb short and pale, spurs short and blunt, and legs smooth. Pullets are best in the spring, just before they begin to lay. Cocks should have their spurs short, legs smooth, and comb short, smooth, and a bright color. Hens, legs and comb smooth, and full breast. Black legs are best for roasting and entrees, and white for boiling.

For preparing them for table, M. Soyer has invented a plan: - by cutting the sinews of the bird, it not only appears fuller and plumper when cooked, as the heat is liable to contract the sinews, but it also affords facility for carving when the sinews are divided; they are trussed in the usual way, only using string instead of skewers. The following is the ordinary plan of trussing -

For Roasting

Having emptied the fowl and cleaned the gizzard, cut the skin of the wings, and put the gizzard and liver through it, and turn the pinion under; put a skewer through the first joint of the pinion and the body, coming out at the opposite side, and bring the middle of the leg close up to it; run a skewer through the middle of both legs and body, and another through the drumstick and side-bone, and one through the skins of the feet, the nails of which must be cut off.

For Boiling

Prepare as before; put the finger in the inside, and raise the skin of the legs ; cut a hole in the top of the skin, and put the legs under; put the gizzard and fiver in the pinions, and run a skewer through the first joint; draw the leg close up, and run a skewer through the middle of the legs and the body, tie a string on the tops of the legs to keep them in their proper place.