s, mince the white meat very
small, and put it into a stewpan with the Bechamel and stock; stir it
well over the fire, and just let it boil up. Pour the mince into a dish,
beat up the white of egg, spread it over, and strew on it a few grated
bread crumbs; pour a very little clarified butter on the whole, and
brown either before the fire or with a salamander. This should be served
in a silver dish, if at hand.

_Time_.--2 or 3 minutes to simmer in the sauce.

_Seasonable_ at any time.

THE BEST WAY TO FATTEN FOWLS.--The barn-door fowl is in itself a
complete refutation of the cramming and dungeon policy of
feeding practised by some. This fowl, which has the common run
of the farm-yard, living on dairy-scraps and offal from the
stable, begins to grow fat at threshing-time. He has his fill of
the finest corn; he has his fill of fresh air and natural
exercise, and at last he comes smoking to the table,--a dish
for the gods. In the matter of unnaturally stuffing and
confining fowls, Mowbray is exactly of our opinion. He says:
"The London chicken-butchers, as they are termed, are said to
be, of all others, the most expeditious and dexterous feeders,
putting up a coop of fowls, and making them thoroughly fat
within the space of a fortnight, using much grease, and that
perhaps not of the most delicate kind, in the food. In this way
I have no boasts to make, having always found it necessary to
allow a considerable number of weeks for the purpose of making
fowls fat in coops. In the common way this business is often
badly managed, fowls being huddled together in a small coop,
tearing each other to pieces, instead of enjoying that repose
which alone can insure, the wished-for object--irregularly fed
and cleaned, until they become so stenched and poisoned in their
own excrement, that their flesh actually smells and tastes when
smoking upon the table." Sussex produces the fattest and largest
poultry of any county in England, and the fatting process there
most common is to give them a gruel made of pot-liquor and
bruised oats, with which are mixed hog's grease, sugar, and
milk. The fowls are kept very warm, and crammed morning and
night. They are put into the coop, and kept there two or three
days before the cramming begins, and then it is continued for a
fortnight, and the birds are sent to market.

RAGOUT O