Modern cookery for private families

half a fine fresh lemon, and simmer the fowls gently from half to three quarters of an hour; throw in sufficient salt, pounded mace, and cayenne, to give the sauce a good flavour, thicken it with a large teaspoonful of arrow-root, and stir to it the third of a pint of rich boiling cream; then lift the stewpan from the fire, and shake it briskly round while the beaten yolks of three fresh eggs, mixed with a spoonful or two of cream, are added; continue to shake the pan gently above the fire till the sauce is just set, but it must not be allowed to boil, or it will curdle in an instant. 1/2 to 3/4 hour. ENGLISH CHICKEN CUTLETS. (ENTRÉE). Skin and cut into joints one or two young chickens, and remove the bones with care from the breasts, merrythoughts, and thighs, which are to be separated from the legs. Mix well together a teaspoonful of salt, nearly a fourth as much of mace, a little grated nutmeg, and some cayenne; flatten and form into good shape, the boned joints of chicken, and the flesh of the wings; rub a little of the seasoning over them in every part, dip them into beaten egg, and then into very fine bread-crumbs, and fry them gently in fresh butter until they are of a delicate brown. Some of the bones and trimmings may be boiled down in half a pint of water, with a roll of lemon-peel, a little salt, and eight or ten white peppercorns, to make the gravy which, after being strained and cleared from fat, may be poured hot to some thickening made in the pan with a slice of fresh butter and a dessertspoonful of flour: a teaspoonful of mushroom-powder would improve it greatly, and a small quantity of lemon-juice should be added before it is poured out, with salt and cayenne if required. Pile the cutlets high in the centre of the dish, and serve the sauce under them, or in a tureen. CUTLETS OF FOWLS, PARTRIDGES, OR PIGEONS. (ENTRÉE.) (_French Receipt._) Take closely off