iced in
rings, or laid on the dish whole, cutting off at the bottom a piece of
the white, to make the egg stand. All kinds of cold meat and solid fish
may be dressed a la Mayonnaise, and make excellent luncheon or supper
dishes. The sauce should not be poured over the fowls until the moment
of serving. Should a very large Mayonnaise be required, use 2 fowls
instead of 1, with an equal proportion of the remaining ingredients.

_Average cost_, with one fowl, 3s. 6d.

_Sufficient_ for a moderate-sized dish.

_Seasonable_ from April to September.

[Illustration: BLACK SPANISH.]

BLACK SPANISH.--The real Spanish fowl is recognized by its
uniformly black colour burnished with tints of green; its
peculiar white face, and the large development of its comb and
wattle. The hens are excellent layers, and their eggs are of a
very large size. They are, however, bad nurses; consequently,
their eggs should be laid in the nest of other varieties to be
hatched. "In purchasing Spanish," says an authority, "blue legs,
the entire absence of white or coloured feathers in the plumage,
and a large, white face, with a very large high comb, which
should be erect in the cock, though pendent in the hens, should
be insisted on." The flesh of this fowl is esteemed; but, from
the smallness of its body when compared with that of the
Dorking, it is not placed on an equality with it for the table.
Otherwise, however, they are profitable birds, and their
handsome carriage, and striking contrast of colour in the comb,
face, and plumage, are a high recommendation to them as kept
fowls. For a town fowl, they are perhaps better adapted than any
other variety.

FOWL PILLAU, based on M. Soyer's Recipe (an Indian Dish).

963. INGREDIENTS.--1 lb. of rice, 2 oz. of butter, a fowl, 2 quarts of
stock or good broth, 40 cardamum-seeds, 1/2 oz. of coriander-seed, 1/4
oz. of cloves, 1/4 oz. of allspice, 1/4 oz. of mace, 1/4 oz. of
cinnamon, 1/2 oz. of peppercorns, 4 onions, 6 thin slices of bacon, 2
hard-boiled eggs.

_Mode_.--Well wash 1 lb. of the best Patna rice, put it into a
frying-pan with the butter, which keep moving over a slow fire until the
rice is lightly browned. Truss the fowl as for boiling, put it into a
stewpan with the stock or broth; pound the spices and seeds thoroughly
in a mortar, tie them in a piece of muslin, and put them in with the
fowl. Let it boil slowly unti