Our courtier walks from dish to dish,
Tastes from his friends of fowl and fish,
Tells all their names, lays down the law,
"Que ça est bon." "Ah! goutez ça."
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.