they are called pullets, till they begin to lay, when they are
called hens. The English counties most productive in poultry are
Surrey, Sussex, Norfolk, Herts, Devon, and Somerset.

FRENCH CHICKEN CUTLETS (Cold Meat Cookery).

927. INGREDIENTS.--The remains of cold roast or boiled fowl, fried
bread, clarified butter, the yolk of 1 egg, bread crumbs, 1/2
teaspoonful of finely-minced lemon-peel; salt, cayenne, and mace to
taste. For sauce,--1 oz. of butter, 2 minced shalots, a few slices of
carrot, a small bunch of savoury herbs, including parsley, 1 blade of
pounded mace, 6 peppercorns, 1/4 pint of gravy.

_Mode_.--Cut the fowls into as many nice cutlets as possible; take a
corresponding number of sippets about the same size, all cut one shape;
fry them a pale brown, put them before the fire, then dip the cutlets
into clarified butter mixed with the yolk of an egg, cover with bread
crumbs seasoned in the above proportion, with lemon-peel, mace, salt,
and cayenne; fry them for about 5 minutes, put each piece on one of the
sippets, pile them high in the dish, and serve with the following sauce,
which should be made ready for the cutlets. Put the butter into a
stewpan, add the shalots, carrot, herbs, mace, and peppercorns; fry for
10 minutes or rather longer; pour in 1/2 pint of good gravy, made of the
chicken bones, stew gently for 20 minutes, strain it, and serve.

_Time_.--5 minutes to fry the cutlets; 35 minutes to make the gravy.

_Average cost_, exclusive of the chicken, 9d.

_Seasonable_ from April to July.

EGGS FOR HATCHING.--Eggs intended for hatching should be removed
as soon as laid, and placed in bran in a dry, cool place. Choose
those that are near of a size; and, as a rule, avoid those that
are equally thick at both ends,--such, probably, contain a
double yolk, and will come to no good. Eggs intended for
hatching should never be stored longer than a month, as much
less the better. Nine eggs may be placed under a Bantam hen, and
as many as fifteen under a Dorking. The odd number is considered
preferable, as more easily packed. It will be as well to mark
the eggs you give the hen to sit on, so that you may know if she
lays any more: if she does, you must remove them; for, if
hatched at all, they would be too late for the brood. If during
incubation an egg should be broken, remove it, and take out the
remainder, and cleanse them in luke-warm