BROILED FOWL AND MUSHROOMS.
Truss a fine fowl as if for boiling, split it down the back, and broil gently; when nearly done, put it in a stewpan with a good gravy, add a pint of fresh button mushrooms, season to taste; a little mushroom powder and lemon juice improve the flavour.
PIGEONS.
To have a good appearance they should be larded and stuffed; glazing is also an improvement, they form a nice entrée; they may be stewed in a strong gravy; when done enough, remove the pigeons, thicken the gravy, add a few forcemeat and egg balls, and serve in the dish with the pigeons. Or they may be split down the back, broiled, and then finished in the stew-pan.
STEWED GIBLETS.
Scald one or more sets of giblets, set them on the fire with a little veal or chicken, or both, in a good gravy; season to taste, thicken the gravy, and color it with browning, flavor with mushroom powder and lemon-juice and one glass
