Cut off the legs and shoulders, divide the body down the back and then across, wash it in lukewarm water, and wipe it dry. Then put it in a frying-pan with a little butter or drippings; fry it a nice brown; put it in a soup-kettle with a carrot, grated, 1 onion, sliced, 4 cloves, 2 blades of mace, 2 doz. peppercorns, a bunch of thyme and parsley, 2 thin slices of bacon, and 3 qts. of cold water. Bring all to a boil, and set aside to simmer for 3 hrs. Skim well, and when the meat is tender, take it out, cut off the back and upper part of the legs, cut into small pieces and set it aside. Take the rest of the meat from the bone, and pound it in a mortar with an oz. of butter and 2 tablespoons of flour, moistened with a little soup; when well mixed, stir it in the soup, and let it simmer 15 minutes longer; then season with salt to taste; strain through a sieve. Put in the meat and set aside; add a tablespoon of tomato or mushroom catsup and a glass of wine, and serve. - Miss C. Lucile Paddock, 1334 Otto Blvd., Chicago Heights, 111.