roasted, with butter, or some kind of grease, and when
nearly done, sprinkle it with a little flour and salt, and allow the
fowl to attain a bright yellow-brown colour before you take it up. Then
place it on its dish, and pour some brown gravy over it.

No. 17. THIS IS THE BROWN GRAVY FOR THE FOWL.

Chop up an onion, and fry it with a sprig of thyme and a bit of butter,
and when it is brown, add a good tea-spoonful of moist sugar and a drop
of water, and boil all together on the fire until the water is reduced,
and the sugar begins to bake of a dark brown colour. It must then be
stirred on the fire for three minutes longer; after which moisten it
with half-a-pint of water, add a little pepper and salt; boil all
together for five minutes, and strain the gravy over the fowl, etc.

No. 18. BREAD SAUCE FOR A ROAST FOWL.

Chop a small onion or shalot fine, and boil it in a pint of milk for
five minutes; then add about ten ounces of crumb of bread, a bit of
butter, pepper and salt to season; stir the whole on the fire for ten
minutes, and eat this bread sauce with roast fowl or turkey.

No. 19. EGG SAUCE FOR ROAST FOWLS, ETC.

Boil two or three eggs for about eight minutes; remove the shells, cut
up each egg into about ten pieces of equal size, and put them into some
butter-sauce made as follows:--viz., Knead two ounces of flour with one
ounce and-a-half of butter; add half-a-pint of water, pepper and salt to
season, and stir the sauce on the fire until it begins to boil; then mix
in the pieces of chopped hard-boiled eggs.

No. 20. PORK CHOPS, GRILLED OR BROILED.

Score the rind of each chop by cutting through the rind at distances of
half-an-inch apart; season the chops with pepper and salt, and place
them on a clean gridiron over a clear fire to broil; the chops must be
turned over every two minutes until they are done; this will take about
fifteen minutes. The chops are then to be eaten plain, or, if
convenient, with brown gravy, made as shown in No. 17.

No. 21. SHARP SAUCE FOR BROILED MEATS.

Chop fine an onion and a pennyworth of mixed pickles; put these into a
saucepan with half-a-gill of vinegar, a tea-spoonful of mustard, a small
bit of butter, a large table-spoonful of bread-raspings, and pepper and
salt to season; boil all together on the fire for at least six minutes;
then add a gill of water, and allow the sauce to boil again for ten
minutes longer. This sauce will give an appetizing relish to