brown gravy well flavored with lemon juice; delicate forcemeat fritters should be also served in the dish.
BOILED FOWLS.
Are served with a fine white sauce, and are often garnished with pieces of white cauliflower, or vegetable marrow, the chief object is to keep them white; it is best to select white legged poultry for boiling, as they prove whiter when dressed.
AMNASTICH.
Stew gently one pint of rice in one quart of strong gravy till it begins to swell, then add an onion stuck with cloves, a bunch of sweet herbs, and a chicken stuffed with forcemeat, let it stew with the rice till thoroughly done, then take it up and stir in the rice, the yolks of four eggs, and the juice of a lemon; serve the fowl in the same dish with the rice, which should be colored to a fine yellow with saffron.
FOWLS STEWED WITH RICE AND CHORISA.
Boil a fowl in sufficient water or gravy to
