nions, 10 minutes to fry the fowl.

_Average cost_, exclusive of the fowl, 4d.

_Seasonable_ during the winter month.

[Illustration: SPECKLED HAMBURGS.]

THE SPECKLED HAMBURG.--Of the speckled, or spangled Hamburg
which is a favourite breed with many persons, there are two
varieties,--the golden-speckled and the silver-speckled. The
general colour of the former is golden, or orange-yellow, each
feather having a glossy dark brown or black tip, particularly
remarkable on the hackles of the cock and the wing-coverts, and
also on the darker feathers of the breast. The female is yellow,
or orange-brown, the feathers in like manner being margined with
black. The silver-speckled variety is distinguished by the
ground-colour of the plumage being of a silver-white, with
perhaps a tinge of straw-yellow, every leather being margined
with a semi-lunar mark of glossy black. Both of these varieties
are extremely beautiful, the hens laying freely. First-rate
birds command a high price.

FOWL SAUTE WITH PEAS (an Entree).

960. INGREDIENTS.--The remains of cold roast fowl, 2 oz. of butter,
pepper, salt, and pounded mace to taste, 1 dessertspoonful of flour, 1/2
pint of weak stock, 1 pint of green peas, 1 teaspoonful of pounded
sugar.

_Mode_.--Cut the fowl into nice pieces; put the butter into a stew-pan;
sautez or fry the fowl a nice brown colour, previously sprinkling it
with pepper, salt, and pounded mace. Dredge in the flour, shake the
ingredients well round, then add the stock and peas, and stew till the
latter are tender, which will be in about 20 minutes; put in the pounded
sugar, and serve, placing the chicken round, and the peas in the middle
of the dish. When liked, mushrooms may be substituted for the peas.

_Time_.--Altogether 40 minutes.

_Average cost_, exclusive of the fowl, 7d.

_Seasonable_ from June to August.

BOUDIN A LA REINE (an Entree).

(M. Ude's Recipe.)

961. INGREDIENTS.--The remains of cold roast fowls, 1 pint of Bechamel
No. 367, salt and cayenne to taste, egg and bread crumbs.

_Mode_.--Take the breasts and nice white meat from the fowls; cut it
into small dice of an equal size, and throw them into some good
Bechamel, made by recipe No. 367; season with salt and cayenne, and put
the mixture into a dish to cool. When this preparation is quite cold,
cut it into 2 equal parts, which should be made into _boudins_ of a long
shape, the