grease the broiler or gridiron, put it on and turn it often overa^clear fire, season with drawn or melted butter, peeper, salt, and moisten the squirrels with it.
Squirrel Pie.—Parboil the squirrel in salt and water, line a baking dish with nice pastry, cut the squirrels in pieces in the pan with a slice of bacon and 2 hard boiled eggs; fill the pan with cream and season with black pepper and cover it with a crust and bake.
To Fricassee Chickens.—Boil 1-4 hour in a small quantity of water; let them cool; cut up and put to simmer in a little gravy made of the liquor they are boiled in and a bit of veal or mutton, onion, mace and lemon peel, some white pepper, parsley and thyme. When quite tender, keep them hot while you thicken the sauce in the following manner: Strain it off and put it back into the saucepan with a little salt, a scrape of nutmeg, and a bit of flour and butter; give it one boil, and when you are going to serve it, beat up the yolk of an egg, add 1-2 pint of cream, and stir them over the fire, but do not let it boil. It is often done without the egg. The gravy may be made (without any other meat) of the necks, feet, small wing-bones, gizzards and livers, which are called the trimmings of the fowls.
To Fricassee Chickens White.—Cut up each chicken into eight pieces, as in carving them at table. Wash, dry, flatten and season them with mixed spices, using only white pepper. Dip the pieces in egg, and brown them lightly in fresh butter. Take a pint of clear veal or mutton gravy, and put to it a roll of lemon peel, 2 onions, 3 blades of mace, a little parsley and lemon thyme. Stew the browned chicken in this very slowly for 1-2 hour, keeping the stew-pan covered. Strain the sauce and thicken it with butter rolled in flour, salt and a rasp of nutmeg. When ready to be served, add 1-4 pint of cream, the yolk of 1 or 2 eggs well beaten. Do not have it too hot, but mix this very carefully, lest it curdle, and be sure it does not boil. A glass of white wine and a squeeze of lemon may be put to the fricassee.
Fricassee of Chicken a la St. Lambert.—Prepare and cut two chickens as directed for fricassee of chicken. Steep the pieces in cold water for 1-2 hour; drain and put them in a sauce-pan with some gravy, 1 carrot, 1 onion and a bunch of parsley, and drain the pieces of chicken when they are done. Strain the gravy or broth through a broth-napkin; reduce it to 1-2; add 1 1-2 pint of nice sauce to it, and reduce both together until the sauce coats the spoon. Thicken it with egg and strain through a tarn-