.--The remains of cold roast fowl, 1 strip of
lemon-peel, 1 blade of pounded mace, 1 bunch of savoury herbs, 1 onion,
popper and salt to taste, 1 pint of water, 1 teaspoonful of flour, 1/4
pint of cream, the yolks of 2 eggs.

_Mode_.--Carve the fowls into nice joints; make gravy of the trimmings
and legs, by stewing them with the lemon-peel, mace, herbs, onion,
seasoning, and water, until reduced to 1/2 pint; then strain, and put in
the fowl. Warm it through, and thicken with a teaspoonful of flour; stir
the yolks of the eggs into the cream; add these to the sauce, let it get
thoroughly hot, but do not allow it to boil, or it will curdle.

_Time_.--1 hour to make the gravy, 1/4 hour to warm the fowl.

_Average cost_, exclusive of the cold chicken, 8d.

_Seasonable_ at any time.

CHARACTERISTICS OF HEALTH AND POWER.--The chief characteristics
of health in a fowl are brightness and dryness of eye and
nostrils, the comb and wattles firm and ruddy, the feathers
elastic and glossy. The most useful cock is generally the
greatest tyrant, who struts among his hens despotically, with
his head erect and his eyes ever watchful. There is likely to be
handsomer and stronger chicks in a house where a bold,
active--even savage--bird reigns, than where the lord of the
hen-house is a weak, meek creature, who bears the abuse and
peckings of his wives without a remonstrance. I much prefer
dark-coloured cock-birds to those of light plumage. A cock, to
be handsome, should be of middling size; his bill should be
short, comb bright-red, wattles large, breast broad, and wings
strong. His head should be rather small than otherwise, his legs
short and sturdy, and his spurs well-formed; his feathers should
be short and close, and the more frequently and heartily he
crows, the better father he is likely to become. The common
error of choosing hens _above_ the ordinary stature of their
respective varieties should be avoided, as the best
breeding-hens are those of medium size.

FRIED FOWLS (Cold Meat Cookery).

I.

947. INGREDIENTS.--The remains of cold roast fowls, vinegar, salt and
cayenne to taste, 3 or 4 minced shalots. For the batter,--1/2 lb. of
flour, 1/2 pint of hot water, 2 oz. of butter, the whites of 2 eggs.

_Mode_.--Cut the fowl into nice joints; steep them for an hour in a
little vinegar, with salt, cayenne, and minced shalots. Make the batter
b