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1175. Ducks or Geese Hashed. Cut an onion, into small dice: put it into a stewpan with a bit of butter; fry it, but do not let it get any colour; put as much boiling water into the stewpan as will make sauce for the hash; thicken it with a little flour; cut up the duck, and put it into the sauce to warm; do not let it boil; season it with pepper and salt and ketchup. 1176. Broiled Goose. The legs of geese, &c., broiled, and laid on a bed of apple sauce, form an appetising dish for luncheon or supper. 1177. Grilled Fowl. Take the remains of cold fowls, and skin them or not, at choice; pepper and salt them, and sprinkle over them a little lemon juice, and let them stand an hour; wipe them dry, dip them into clarified butter, and then into fine bread-crumbs, and broil gently over a clear fire. A little finely minced lean of ham or grated lemon peel, with a seasoning of cayenne, salt, and mace, mixed with the crumbs, will vary this dish agreeably. When fried instead of broiled, the fowls may be dipped into yolk of egg instead of butter. 1178. A Nice Way of serving up a fowl that has been dressed. Beat the whites of two eggs to a thick froth; add a small bit of butter, or some salad oil, flour, a little lukewarm water, and two tablespoonfuls of beer, beaten altogether till it is of the consistency of very thick cream. Cut up the fowl into small pieces, strew over it some chopped parsley and shalot, pepper, salt, and a little vinegar, and let it lie till dinner-time; dip the fowl in the batter, and fry it in boiling lard, of a nice light brown. Veal that has been cooked may be dressed in the same way.