same
dish with the rice, which should be colored to a fine yellow with
saffron.

* * * * *

FOWLS STEWED WITH RICE AND CHORISA.

Boil a fowl in sufficient water or gravy to cover it, when boiling for
ten minutes, skim off the fat and add half a pound of rice, and one
pound of _chorisa_ cut in about four pieces, season with a little
white pepper, salt, and a pinch of saffron to color it, and then stew
till the rice is thoroughly tender; there should be no gravy when
served, but the rice ought to be perfectly moist.

* * * * *

CURRIED CHICKEN.

See curried veal. Undressed chicken is considered best for a curry,
it must be cut in small joints, the directions for curried veal are
equally adapted for fowls.

* * * * *

A NICE METHOD OF DRESSING FOWL AND SWEETBREAD.

Take a fowl and blanch it, also a fine sweet bread, parboil them, then
cut off in smooth well shaped slices, all the white part of the fowl,
and slice the sweetbread in similar pieces, place them together in a
fine well-flavoured veal gravy; when done, serve neatly in the dish,
and pour over a fine white sauce, any that may be approved, the
remainder of the fowl must be cut up in small joints or pieces, not
separated from the bone, and fried to become brown, then place them in
a stew-pan with forcemeat balls, truffles, and morels; pour over half
or three quarters of a pint of beef gravy, and simmer till finished; a
little mushroom ketchup, or lemon-pickle may be added; in this manner
two very nice _entrees_ may be formed.

* * * * *

BLANKETTE OF FOWL.

See blankette of veal.

* * * * *

TO STEW DUCK WITH GREEN PEAS.

Stuff and half roast a duck, then put it into a stew-pan with an onion
sliced, a little mint and about one pint of beef gravy, add after it
has simmered half an hour, a quart of green peas, and simmer another
half hour; a little lump sugar is requisite.

* * * * *

TO WARM COLD POULTRY.

Cut up the pieces required to be dressed, spread over them a seasoning
as for cutlets, and fry them; pour over a little good gravy, and
garnish with sippets of toast and sliced lemon, or place them in an
edging of rice or mashed potatoes.

* * * * *

BROILED FOWL AND MUSHROOMS.

Truss a fine fowl as if for boiling, split i