A New System of Domestic Cookery

-the dish, and plenty of bread sauce in a sauce tureen.

Pulled Turkey.

Divide the meat of the breast by pulling instead of cutting; then warm it in a spoonful or two of white gravy, a little cream, grated nutmeg, salt, and a little flour and butter: warm, but do not boil it Th©*leg seasoned, scored, and broiled, put in the dish, with the above round it. Cold chicken does as well.

Turkey Patties.

Mince some of the white parts, and with grated lemon, nutmeg, salt, a very little white pepper, cream, and a very little bit of butter warmed. Fill the patties; they having been first baked with a bit of bread in each, to keep them hollow.

Pheasants and Partridges.

Roast as turkey, and serve with a fine gravy : in which put the smallest bit of garllck, and bread sauce. W h e n cold, they may be made into excellent patties, /but their flavour should not be overpowered by lemon.

Potted Partridge.

W h e n nicely cleaned, season with the following, in finest powder: mace, Jamaica pepper, white pepper, and salt. Rub every part well; then lay the breasts downwards in a pan, and pack the birds as close as you possibly can. Put a good deal of butter on t h e m ; then cover the pan with a coarse flour paste, and a paper over: tie close and bake. W h e n cold, put into pots, and cover with butter.

A very economical way of Potting Birds.

Prepare as before. W h e n baked, and become cold, cut them in proper pieces for helping, and