New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

things._ Put it in a sauce boat, and set that in a stewpan that has a little water in, over the fire. When melted, observe not to pour the milky parts over the potted things, they will sink to the bottom. _Fowls._ Boiled, with oyster, lemon, parsley, and butter, or liver sauces; or with bacon and greens. _Ditto roasted._ Egg sauce, bread sauce, or garnished with sausages, scalded, and parsley. A large barndoor fowl well hung, stuffed in the crop with sausage meat, and gravy in the dish, and with bread sauce. The head should be turned under the wing. Fowl split down the back, peppered, salted, and broiled. Serve it with mushroom sauce. _To boil Fowl with Rice._ Stew the fowl very slowly, in some clear mutton broth, well skimmed, and seasoned with onion, mace, pepper, and salt. About half an hour before it be ready, put in a quarter of a pint of rice, well washed and soaked. Simmer till tender; then strain from the broth, and put the rice on a sieve before the fire. Keep the fowl hot; lay it in the middle of the dish, and the rice round it, without the _broth_; which will be very nice to eat as such; but the less liquor it is done with the better. _Fricassee of Chickens._ Boil them rather more than half in a small quantity of water: let them cool; then cut them up, and put them to simmer in a little gravy, made of the liquor they were boiled in, and a bit of veal or mutton, onion, mace, lemonpeel, white pepper, and a bunch of sweet herbs. When quite tender, keep them hot while you thicken the sauce thus: strain off, and put it back into the saucepan, with a little salt, a scrape of nutmeg, a bit of flour and butter: give it one boil; and when you are going to serve, beat up the yelk of an egg, add half a pint of cream, and stir them over the fire, but do not let it boil. It will be equally good