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HOUSEKEEPER'S BOOK.
                      CHICKEN PIE.
  Cut up the chickens and season well each joint, with
salt, white pepper, mace, and nutmeg, lay them in the dish,
with slices of ham or bacon, a few bits of butter, rolled in
flour, and a little water, cover with a crust and bake it.
This pie may be made richer, by putting veal cutlets, or
veal udder, at the bottom of the dish, and by adding force-
meat balls and yolks of hard boiled eggs; also a good jelly-
gravy made of veal or shanks of mutton, seasoned with pep-
percorns, onions, and parsley, and poured over the chickens
before the pie is baked. A few mushrooms are an improve-
ment.
                       RABBIT PIE.
   Make this the same as chicken pie. Forcemeat may be
added to enrich it, made of the livers pounded, shred suet,
anchovies, onion, pepper and salt.
                   COOKING OF FISH.
                   OBSERVATIONS ON FISH.
   THERE is a general rule in choosing most kinds of fish;
 if the gills are red, their eyes plump, and the whole fish
 stiff, they are good; if, on the contrary, the gills are pale,
 the eyes sunk, and the fish flabby, they are stale.
   The greatest care should be taken that the fish is properly
cleansed before being dressed, but not washed beyond what
is absolutely necessary for cleaning, as by perpetual water-
ing, the flavour is diminished. When clean, if the fish is
to be boiled, some salt, and a little vinegar should be put
into the water, to give it firmness. Care should be taken
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