erved in a
tureen. When not liked, the vinegar may be omitted.

_Time_.--From 1/2 to 1 hour, according to size.

_Average cost_, in full season, 2s. 6d. each.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ at any time.

ROAST FOWL, Stuffed.

965. INGREDIENTS.--A large fowl, forcemeat No. 417, a little flour.

_Mode_.--Select a large plump fowl, fill the breast with forcemeat, made
by recipe No. 417, truss it firmly, the same as for a plain roast fowl,
dredge it with flour, and put it down to a bright fire. Roast it for
nearly or quite an hour, should it be very large; remove the skewers,
and serve with a good brown gravy and a tureen of bread sauce.

_Time_.--Large fowl, nearly or quite 1 hour.

_Average cost_, in full season, 2s. 6d. each.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ all the year, but scarce in early spring.

_Note_.--Sausage-meat stuffing may be substituted for the above: this is
now a very general mode of serving fowl.

[Illustration: PENCILLED HAMBURG.]

PENCILLED HAMBURG.--This variety of the Hamburg fowl is of two
colours, golden and silver, and is very minutely marked. The
hens of both should have the body clearly pencilled across with
several bars of black, and the hackle in both, sexes should be
perfectly free from dark marks. The cocks do not exhibit the
pencillings, but are white or brown in the golden or silver
birds respectively. Their form is compact, and their attitudes
graceful and sprightly. The hens do not sit, but lay extremely
well; hence one of their common names, that of Dutch every-day
layers. They are also known in different parts of the country,
as Chitteprats, Creoles, or Corals, Bolton bays and grays, and,
in some parts of Yorkshire, by the wrong name of Corsican fowls.
They are imported in large numbers from Holland, but those bred
in this country are greatly superior in size.

GIBLET PIE.

966. INGREDIENTS.--A set of duck or goose giblets, 1 lb. of rump-steak,
1 onion, 1/2 teaspoonful of whole black pepper, a bunch of savoury
herbs, plain crust.

_Mode_.--Clean, and put the giblets into a stewpan with an onion, whole
pepper, and a bunch of savoury herbs; add rather more than a pint of
water, and simmer gently for about 1-1/2 hour. Take them out, let them
cool, and cut them into pieces; line the bottom of a pie-dish with a few
pieces of rump-steak; add a layer of giblets and a few more pieces of