BOILED CHICKENS, MUSHROOM SAUCE.

Ingredients : Two large or three small chickens, two onions,
two blades of mace, one carrot, one bay-leaf, one pint of milk, a
tin of preserved mushrooms, some seasoning and a little roux,
some slices of lean ham. Place the chickens in boiling water,
(enough to cover them,) add a blade of mace and one onion cut
in slices, a bay-leaf, and some seasoning ; let boil thirty-five
minutes ; into a stewpan put one pint of milk, a blade of maoe,
one onion cut in slices, some seasoning, and a little roux ; let
boil twenty minutes (if not thick enough, add a little more
roux) strain through a sieve or metal strainer ; into the sauce
put one tin of preserved mushrooms cut into slices ; when
cooked, take out the chickens, drain them in a clean cloth, plac!
on a hot dish, and pour the sauce over them ; garnish with a few
slices G? lean ham.

SWEETBREADS AU GRATIN.

Ingredients : Three heart sweetbreads generally suffice for a
dish ; four ounces butter, one onion, one carrot, a blade of mace,
a slice of bacon, a few allspice, one pint of good stock, some sea-
soning, a little roux. a few breadcrumbs, and some mashed
potatoes. Steep the sweetbreads in cold water for one hour,
then place them in warm water, and blanch ten minutes ; trim
them, and press them between two dishes, with a weight on
them, until cold ; cut up one onion and one carrot into slice*,

Elace them in a stewpan with a blade of mace, a slice of bacon, a
jw allspice, some seasoning, one pint of stock ; lay in the sweet-
breads, cover with buttered paper, bring to the boil in the stovw,.
then place in the oven to braise for one hour ; mash some po-
tatoes, place them on a hot dish, put the sweetbreads on the toiu,
strain the gravy the sweetbreads were braised in, take off ths
fat, thicken with a little roux, then pour a little of the sauc*
over the sweetbreads ; cover them with breadcrumbs, then poww
some more sauce over them, then more breadcrumbs ; give therm
another coating, place a piece of butter on each sweetbread, an then place them in a hot oven for twenty minutes to brown
serve on the same dish.

CALVES’ FEET A LA CINTRA.

Ingredients : Three calves’ feet, one quart of milk, one onion,
one carrot, a bay-leaf, some seasoning, a little roux, four eggs,
two lemons, half a pint of lentils, and one quart of stock. Cut
the meat off the feet in long strips, place them in a stewpan
with one onion and one carrot cut in slices, some seasoning, a
bay-leaf, one pint of stock, a quart of milk, and let boil until
tender ; cook half a pint of lentils in one pint of stock ; when
the strips of calves’ feet are cooked, strain off the gravy into a
stewpan, add a little roux and the juice of two lemons ; let it
boil, then sharply whisk in four eggs, and keep stirring until it
boils ; place the strips of feet on a hot dish, pour the sauce over
them, and lay the lentils round them ; garnish with croutons o
fried bread.

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