bay-leaf, 2 sprigs of parsley and 2 of thyme and sage. Add 1/2
teaspoonful each of cloves, allspice and mace. Pour in 1 cup of hot
water and the juice of a lemon and dredge with flour; add a
tablespoonful of butter. Let bake until brown and tender. Baste often
with the sauce and serve.


5.--Madras Stewed Chicken.

Cut a spring chicken into pieces at the joints; season with salt and
pepper and fry in hot lard with some tender mutton chops. Fry 1 sliced
onion in hot butter with 2 ounces of rice, 1 teaspoonful of
curry-powder and 1 chopped apple; add to the chicken. Moisten with 1
quart of chicken broth, season to taste and let simmer until the
chicken and mutton are very tender; then add 1 pint of hot oysters and
the juice of 1/2 lemon. Let all get very hot and serve on a platter
with fried egg-plant.


6.--Irish Beef Rolls.

Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with
salt, pepper, nutmeg and a little mace to taste and the grated rind of
1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs. Mix all well
together and shape into rolls. Then heat some dripping in a saucepan;
lay in the rolls; cover and let simmer until brown. Serve hot with
the sauce.


7.--Norwegian Fruit Pudding.