Fowl Fricassee

"Please, ma'am, Rover has killed that lovely chicken you were fattening for grilling."

"Has he torn it?" asked my cousin.

"No, simply bitten its head clean off." "Oh, then we can make it into a fricassee.." Draw the fowl in the ordinary way. Pull the legs forward, then backwards into position, fit them closely to the sides, cut the feet and legs half off at the first joint, twist them, now pull hard; there, the sinews are now drawn out, and the legs will be much more tender for eating. Stuff the bird with bread crumbs, prepared by passing them through a clean sieve on to a plate; squeeze the meat from three of those sausages, mix all up, add pepper and a dash of salt. Fix a skewer to keep the legs in shape, pass one through the wings, hammer the breast into form with a rolling pin.

In a stewpan place two ounces of butter well rubbed in flour, - be careful to hold the pan high above the fire, or it will colour, - in this plump the chicken, then add a pint of stock from the knuckle of veal stewed yesterday. Peel four of the smallest onions, scrape and wash two little carrots, cut them in half; loosely tie a bundle of those celery leaves in that muslin bag, so that they can easily be taken out when the bird is cooked. Cover the saucepan closely, and keep it simmering for two hours. When the bird is dished it will be found plump and white. Place the roots around the dish for a garnish. Into the gravy stir a well-beaten egg, to thicken it; do not let it boil. When thoroughly heated, pour it over the bird, which you must then lay in the pantry till to-morrow. Directly the fire is bright in the morning, Jane must put on a large pot half full of water, and in this set the dish, just as it is. Allow all to get thoroughly heated, then remove the skewers, decorate it with parsley and a lemon cut in two, well doubed with cayenne. "How is that done, cousin?"

Larded Or Doubed Lemons

First take the cayenne spoon, full of the pepper, push it through the lemon, two or three times, each time refilling the spoon. By doing that you secure all the pungency of the cayenne, which will have amalgamated with the lemon, without too much of the irritating spice.

Piped Macaroni Boiled

Gradually drop a quarter of a pound of macaroni, into a large pan of fast-boiling water, in which a little salt and lump of butter have been placed. Be very careful that the water does not stop boiling until all the macaroni is in, then let it simmer gently. In about an hour it should be quite tender; but make sure of this, for otherwise it will be most indigestible, also be careful that the pipes are kept intact. Pour the macaroni into a large cullender, and well drain the water from it. The Italians serve it in a rich brown gravy, with enough grated cheese to screen it, and highly seasoned with cayenne. Before serving, lay it very carefully in the gravy I am now making. When thoroughly heated, and the macaroni has become incorporated with the flavour of the gravy, serve it with a dish of Scotch cones.

"Are the cones cold?" I asked.

"No, but 1 shall prepare them now, so that they need only to be heated in the morning."