TO CURRY FOWL.

Fry out two or three slices of salt pork; cut the chicken in pieces, and lay it in the stew-pan with one sliced onion; when the fowl is tender, take it out, and put in thickening into the liquor, one spoonful of flour, and one spoonful of curry-powder, well stirred up in water.  Then lay the chicken in again, and let it boil up a few minutes.  A half a pint of liquor is enough for one chicken.  About half an hour’s stewing is necessary.  The juice of half a lemon improves it; and some like a spoonful of tomatoes catsup.

CHICKEN BROTH.

Cut a chicken in quarters; put it into three or four quarts of water; put in a cup of rice while the water is cold; season it with pepper and salt; some use nutmeg.  Let it stew gently, until the chicken falls apart.  A little parsley, shred fine, is an improvement.  Some slice up a small onion and stew with it.  A few pieces of cracker may be thrown in if you like.

A common sized goose should roast full three quarters of an hour.  The oil that drips from it should be nearly all turned off; it makes the gravy too greasy; and it is nice for shortening.  It should first be turned into cold water; when hardened, it should be taken off and scalded in a skillet.  This process leaves it as sweet as lard.

Ducks do not need to be roasted more than fifteen or twenty minutes.  Butter melted in boiling flour and water is proper sauce for boiled lamb, mutton, veal, turkeys, geese, chickens, and fish.  Some people cut up parsley fine, and throw in.  Some people like capers put in.  Others heat oysters through on the gridiron, and take them out of the shells, and throw them into the butter.

A good sized turkey should be roasted two hours and a half, or three hours; very slowly at first.  If you wish to make plain stuffing, pound a cracker, or crumble some bread very fine, chop some raw salt pork very fine, sift some sage, (and summer-savory, or sweet-marjoram, if you have them in the house, and fancy them,) and mould them all together, seasoned with a little pepper.  An egg worked in makes the stuffing cut better; but it is not worth while when eggs are dear.  About the same length of time is required for boiling and roasting.

Pigeons may be either roasted, potted or stewed.  Potting is the best, and the least trouble.  After they are thoroughly picked and cleaned, put a small slice of salt pork, and a little ball of stuffing, into the body of every pigeon.  The stuffing should be made of one egg to one cracker, an equal quantity of suet, or butter, seasoned with sweet-marjoram, or sage, if marjoram cannot be procured.  Flour the pigeons well, lay them close together in the bottom of the pot, just cover them with water, throw in a bit of butter, and let them stew an hour and a quarter if young; an hour and three quarters if old.  Some people turn off the liquor just before they are done, and brown the pigeons on the bottom of the pot; but this is very troublesome, as they are apt to break to pieces.