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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.

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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.

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BLANKETTE OF FOWL.

See blankette of veal.

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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.

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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.

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BROILED FOWL AND MUSHROOMS.

Truss a fine fowl as if for boiling, split it down the back, and broil gently; when nearly done, put it in a stewpan with a good gravy, add a pint of fresh button mushrooms, season to taste; a little mushroom powder and lemon juice improve the flavour.

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PIGEONS.

To have a good appearance they should be larded and stuffed; glazing is also an improvement, they form a nice entree; they may be stewed in a strong gravy; when done enough, remove the pigeons, thicken the gravy, add a few forcemeat and egg balls, and serve in the dish with the pigeons.  Or they may be split down the back, broiled, and then finished in the stew-pan.

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STEWED GIBLETS.

Scald one or more sets of giblets, set them on the fire with a little veal or chicken, or both, in a good gravy; season to taste, thicken the gravy, and color it with browning, flavor with mushroom powder and lemon-juice and one glass of white wine; forcemeat balls should be added a few minutes before serving, and garnish with thin slices of hard boiled eggs.