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nutmeg; a little chopped parsley; and a table-spoonful of white wine. Put in the pieces of chicken, and stew them slowly till quite done.

Take a large turkey; lard it and stuff it as for roasting. Then cover it all over with a seasoning made of salt, pepper, nutmeg, and sweet-herbs, parsley and onions, minced fine. Put it into a stew-pan, with some slices of bacon, one or two calves-feet, some onions and carrots, one or two laurel leaves, a few cloves, a beaten nutmeg, salt, pepper, and, if you choose, a clove of garlic. Pour in a pint of water, and a pint of white wine or brandy.

Put on the cover of the stew-pan, and lay round its edge on the outside a wet cloth, which must be kept wet. Stew it slowly for five or six hours or more, and turn the turkey when about half done. When it is finished, withdraw the fire, and skim and strain the gravy. Serve up the turkey with the gravy under it.

A goose done this way is very fine.

A round of beef may be stewed in the same manner. It will be the better for lying all night in the seasoning, and it should be put in to stew early in the morning.

Rub the turkey all over with salt. Then lard it. You may stuff it with sausage-meat; or with chestnuts previously boiled, peeled, and mashed. Or, you may make a force-meat stuffing of the liver, heart, and gizzard, chopped fine, and mixed with chopped parsley, onions, sweet-herbs, grated bread, butter, lemon-juice, grated lemon-peel, and the yolk of one or two eggs.