I shall say nothing about roast meat, or any of the routine of ordinary cooking; but I shall confine myself to a few extemporaneous dishes for the table; and on these occasions the poultry-yard and the dove-cot will be found of the utmost importance. Any kind of _poultry_ will be tender if cooked as soon as it is killed, though it will be tough if kept till the following day; and the feathers may be removed almost instantaneously by dipping the dead bird for a moment into boiling water. The only objection to fowls is, that many persons, particularly gentlemen, are very apt to become tired of them if they are served too frequently, and it is therefore advisable to vary the modes of dressing them as much as possible. Sometimes a forcemeat may be made for roast fowl, by boiling about a dozen and a half of sweet chestnuts, and pounding part of them with the boiled liver of the fowl, and about a quarter of a pound of bacon, adding parsley and sweet herbs chopped very fine, with pepper, salt, and other spices, to the taste. Fill both the body and the crop with this mixture, and then roast the fowl; when it is done, make a sauce by pounding the remaining chestnuts very smooth, and putting them with a few spoonfuls of gravy and a glass of white wine into some melted butter. The sauce is generally poured over the fowl when it is served up. _A broiled fowl_ should be split open at the back, and made as flat as possible, and sometimes the breast-bone is removed. The thick parts are generally scored, and seasoned with salt and pepper, after which it is laid on the gridiron with the inside of the fowl next the fire. The fowl is, however, very much improved by putting it, after it has been split down and seasoned with pepper and salt, into a stewpan, with a little butter, and only enough water to prevent it from burning. When the fowl has stewed in this manner for about twenty minutes, it should be laid for about five minutes over the fire on a gridiron previously made quite hot, and served with a sauce made of the liquor in the stewpan, flavoured with mushroom catsup, or in any other way that may be preferred. Fresh mushrooms stewed and added to the liquor are a great improvement to this dish. _For a Dunelm of chickens._ Take a few mushrooms, peeled as if for stewing; mince them very small, and put to them some butter, salt, and cream. When put into a saucepan, stir over a gentle fire till the mushrooms are nearly done; then add the white part of a roasted fowl, after being minced very small. When sufficiently heated, it may be served up. If fresh mushrooms cannot be had, a very small quantity of mushroom powder or a little catsup may supply their place.