with 1 pint of water, adding carrots, onions, and
lemon-peel in the above proportion; stew gently for 1-1/2 hour, and
strain the gravy. Thicken it with butter and flour, add the ketchup and
1 egg well beaten; stir it over the fire, and bring it to the
simmering-point, but do not allow it to boil. In the mean time, egg and
bread-crumb the cutlets, and give them a few drops of clarified butter;
fry them a delicate brown, occasionally turning them; arrange them
pyramidically on the dish, and pour over them the sauce.

_Time_.--10 minutes to fry the cutlets. _Average cost_, 2s. each.

_Sufficient_ for an entree.

_Seasonable_ from April to July.

FOWLS AS FOOD.--Brillat Savarin, pre-eminent in gastronomic
taste, says that he believes the whole gallinaceous family was
made to enrich our larders and furnish our tables; for, from the
quail to the turkey, he avers their flesh is a light aliment,
full of flavour, and fitted equally well for the invalid as for
the man of robust health. The fine flavour, however, which
Nature has given to all birds coming under the definition of
poultry, man has not been satisfied with, and has used many
means--such as keeping them in solitude and darkness, and
forcing them to eat--to give them an unnatural state of fatness
or fat. This fat, thus artificially produced, is doubtless
delicious, and the taste and succulence of the boiled and
roasted bird draw forth the praise of the guests around the
table. Well-fattened and tender, a fowl is to the cook what the
canvas is to the painter; for do we not see it served boiled,
roasted, fried, fricasseed, hashed, hot, cold, whole,
dismembered, boned, broiled, stuffed, on dishes, and in
pies,--always handy and ever acceptable?

THE COMMON OR DOMESTIC FOWL.--From time immemorial, the common
or domestic fowl has been domesticated in England, and is
supposed to be originally the offspring of some wild species
which abound in the forests of India. It is divided into a
variety of breeds, but the most esteemed are, the Poland or
Black, the Dorking, the Bantam, the Game Fowl, and the Malay or
Chittagong. The common, or barn-door fowl, is one of the most
delicate of the varieties; and at Dorking, in Surrey, the breed
is brought to great perfection. Till they are four months old,
the term chicken is applied to the young female; after that age