F FOWL.

951. INGREDIENTS.--The remains of cold roast fowls, 3 shalots, 2 blades
of mace, a faggot of savoury herbs, 2 or three slices of lean ham, 1
pint of stock or water, pepper and salt to taste, 1 onion, 1
dessertspoonful of flour, 1 tablespoonful of lemon-juice, 1/2
teaspoonful of pounded sugar, 1 oz. of butter.

_Mode_.--Cut the fowls up into neat pieces, the same as for a fricassee;
put the trimmings into a stewpan with the shalots, mace, herbs, ham,
onion, and stock (water may be substituted for this). Boil it slowly for
1 hour, strain the liquor, and put a small piece of butter into a
stewpan; when melted, dredge in sufficient flour to dry up the butter,
and stir it over the fire. Put in the strained liquor, boil for a few
minutes, and strain it again over the pieces of fowl. Squeeze in the
lemon-juice, add the sugar and a seasoning of pepper and salt, make it
hot, but do not allow it to boil; lay the fowl neatly on the dish, and
garnish with croutons.

_Time_.--Altogether 1-1/2 hour. _Average cost_, exclusive of the cold
fowl, 9d.

_Seasonable_ at any time.

THE BEST FOWLS TO FATTEN, &c.--The chicks most likely to fatten
well are those first hatched in the brood, and those with the
shortest legs. Long-legged fowls, as a rule, are by far the most
difficult to fatten. The most delicate sort are those which are
put up to fatten as soon as the hen forsakes them; for, as says
an old writer, "then they will be in fine condition, and full of
flesh, which flesh is afterwards expended in the exercise of
foraging for food, and in the increase of stature; and it may be
a work of some weeks to recover it,--especially with young
cocks." But whether you take them in hand as chicks, or not till
they are older, the three prime rules to be observed are, sound
and various food, warmth, and cleanliness. There is nothing that
a fatting fowl grows so fastidious about as his water. If water
any way foul be offered him, he will not drink it, but sulk with
his food, and pine, and you all the while wondering the reason
why. Keep them separate, allowing to each bird as much space as
you can spare. Spread the ground with sharp sandy gravel; take
care that they are not disturbed. In addition to their regular
diet of good corn, make them a cake of ground oats or beans,
brown sugar, milk, and mutton suet. Let the cake lie till it is
stale, then crum