spoonfuls of flour. Stir over the fire until a dark brown; then stir
it in with the chicken, and simmer until tender. Season well with
pepper and salt. The stew should only simmer all the while it is
cooking. It must not boil hard. About two hours will be needed to cook
a year old chicken. Twelve minutes before serving draw the stew-pan
forward, and boil up; then put in the dumplings, and cook _ten_
minutes. Take them up, and keep in the heater while you are dishing
the chicken into the centre of the platter. Afterwards, place the
dumplings around the edge. This is a very nice and economical dish, if
pains are taken in preparing. One stewed chicken will go farther than
two roasted.


Larded Grouse.

Clean and wash the grouse. Lard the breast and legs. Run a small
skewer into the legs and through the tail. Tie firmly with twine.
Dredge with salt, and rub the breast with soft butter; then dredge
thickly with flour. Put into a quick oven. If to be very rare, cook
twenty minutes; if wished better done, thirty minutes. The former
time, as a general thing, suits gentlemen better, but thirty minutes
is preferred by ladies. If the birds are cooked in a tin-kitchen, it
should be for thirty or thirty-five minutes. When done, place on a hot
dish, on which has been spread bread sauce. Sprinkle fried crumbs over
both grouse and sauce. Garnish with parsley. The grouse may, instead,
be served on a hot dish, with the parsley garnish, and the sauce and
crumbs served in separate dishes. The first method is the better,
however, as you get in the sauce all the gravy that comes from the
birds.