Modern cookery for private families

the fire, pour lukewarm butter over it in every part, and strew it thickly with very fine bread-crumbs; sprinkle these again with butter, and dip the fowl into more crumbs. Put it down to the fire, and when it is of a clear, light brown all over, take it carefully from the spit, dish, and serve it with lemon-sauce, and with gravy thickened and mixed with plenty of minced parsley, or with brown gravy and any other sauce usually served with fowls. Savoury herbs shred small, spice, and lemon-grate, may be mixed with the crumbs at pleasure. Do not pour gravy over the fowl when it is thus prepared. TO ROAST A GUINEA FOWL. Let the bird hang for as many days as the weather will allow; then stuff, truss, roast, and serve it like a turkey, or leave the head on and lard the breast. Send gravy and bread-sauce to table with it in either case: it will be found excellent eating. 3/4 to 1 hour. FOWL À LA CARLSFORS. (ENTRÉE.) Bone a fowl without opening the back, and restore it to its original form by filling the vacant spaces in the legs and wings with forcemeat; put a roll of it also into the body, and a large sausage freed from the skin on either side; tie it very securely at both ends, truss it with fine skewers, and roast it for a full hour, keeping it basted plentifully with butter. When appearance is not regarded, the pinions may be taken off, and the legs and wings drawn inside the fowl, which will then require a much smaller proportion of forcemeat:—that directed for veal will answer quite well in a general way, but for a dinner of ceremony, No. 17 or 18 of the same Chapter, should be used in preference. The fowl must be _tied_ securely to the spit, not put upon it. Boned chickens are excellent when entirely filled with well-made mushroom forcemeat, or very delicate and nicely seasoned sausage-meat, and either roasted or stewed. Brown gravy, or mushroom sauce should then be sent to table