Our courtier walks from dish to dish,
Tastes from his friends of _fowl_ and fish,
Tells all their names, lays down the law,
"Que ca est bon." "Ah! goutez ca."
POPE.
Make a forcemeat of grated bread, half its quantity of minced suet, an
onion, or a few oysters and some boiled parsley, season with pepper,
salt, and grated lemon-peel, and an egg beaten up to bind it. Bone the
breast of a good sized young fowl, put in the forcemeat, cover the fowl
with a piece of white paper buttered, and roast it half an hour; make a
thick batter of flour, milk, and eggs, take off the paper, and pour some
of the batter over the fowl; as soon as it becomes dry, add more, and do
this till it is all crusted over and a nice brown color, serve it with
melted butter and lemon pickle, or a thickened brown gravy.