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Broiled Fowl and Game

The fowl must be young and tender. Divide it down the back, flatten it out, rub with a little butter (and pepper if allowed ), and cook the inner side before the outer side. Salt when it is turned over to cook the skin side. Or, it may be partly roasted and then broiled or fried. Serve hot, and on a hot dish.

Roasting. This should be done before a clear fire, if possible. It may be easily managed with a fire of anthracite coal in the stove, since the bird or meat to be served will presumably be small.

Boiling. The rules heretofore given for boiling may be consulted, and some nice bit selected from that prepared for the family dinner. See directions for boiling vegetables.. In boiling fish use as little water as will serve to cover it. XIII. Jelly of Meat.

We do not think any meat jelly so good as that made from calves' feet. The jellies and meat extracts of commerce are never so good as those prepared at home; but they are good substitutes. The jelly made from the heels of older cattle come next to calf's-foot jelly.