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Add three tea-spoonfuls of olive oil, the juice of a lemon, and cayenne pepper and salt to your taste. Mix it well. When the bird is cut up, eat with it some of this sauce.

Take the livers of half a dozen fowls or other poultry, a dozen mushrooms, a bunch of sweet herbs, a clove of garlic or a small onion, a table-spoonful of butter rolled in flour. Add a glass of white wine, and sufficient warm water to keep the ingredients moist. Season it with salt and pepper. Stew all together, and skim it well. Before you send it to table, stir in the yolks of two or three beaten eggs, and two spoonfuls of cream.

Take any cold game or poultry that you have. You may mix several kinds together. Some sausages, of the best sort, will be an improvement. Chop all together, and mix with it bread crumbs, chopped onions and parsley, and the yolks of two or three hard-boiled eggs. Put it into a sauce-pan with a proportionate piece of butter rolled in flour. Moisten it with broth, gravy, or warm water, and let it stew gently for half an hour.

Cold veal or fresh pork may be hashed in the same manner.

Take a pair of fowls, skin and cut them up. Wash them in lukewarm water. Drain them, and put them into a stew-pan with some butter. Season them to your taste with salt, pepper, and lemon-