serve with a sauce
seasoned with lemon pickle and chopped mint.

* * * * *

A CASSEREET, AN EAST INDIA DISH.

Take two pounds of lamb chops, or mutton may be substituted, place
them in a stewpan, cover with water or gravy, season only with pepper
and salt, when the chops are half done, carefully skim off the fat
and add two table spoonsful of cassereet, stir it in the gravy which
should not be thickened, and finish stewing gently till done enough;
rice should accompany this dish.

* * * * *

TURKEY BONED AND FORCED.

A turkey thus prepared may be either boiled or roasted; there are
directions for boning poultry which might be given, but it is always
better to let the poulterer do it; when boned it must be filled with a
fine forcemeat, which may be varied in several ways, the basis should
be according to the receipt given for veal stuffings, forcemeats,
sausage meat, tongue, and mushrooms added as approved. When boiled it
is served with any fine white sauce, French cooks use the veloute or
bechamel. When roasted, a cradle spit is very convenient, but if there
is not one the turkey must be carefully tied to the spit.

* * * * *

FOWLS BONED AND FORCED.

The above directions serve also for fowls.

* * * * *

A SAVOURY WAY OF ROASTING A FOWL.

Fill it with a fine seasoning, and just before it is ready for
serving, baste it well with clarified veal suet, and sprinkle it
thickly with very dry crumbs of bread, repeat this two or three times;
then place it in the dish, and serve with a fine brown gravy well
flavored with lemon juice; delicate forcemeat fritters should be also
served in the dish.

* * * * *

BOILED FOWLS.

Are served with a fine white sauce, and are often garnished with
pieces of white cauliflower, or vegetable marrow, the chief object
is to keep them white; it is best to select white legged poultry for
boiling, as they prove whiter when dressed.

* * * * *

AMNASTICH.

Stew gently one pint of rice in one quart of strong gravy till it
begins to swell, then add an onion stuck with cloves, a bunch of sweet
herbs, and a chicken stuffed with forcemeat, let it stew with the rice
till thoroughly done, then take it up and stir in the rice, the yolks
of four eggs, and the juice of a lemon; serve the fowl in the