Cookery for every household

1½ doz. small white onions. 1 oz. butter. 1 tea-sp. sugar. Prepare and truss the fowl as for boiling (see p. 276). Melt 2 oz. butter or dripping in a deep stewpan, and, when very hot, put in the fowl, which should be quite dry. Turn it over and over until well browned on all sides, then add the water mixed with the Bovril or Liebig. Put on the lid and place the saucepan in a moderate oven until the fowl is quite tender. Meanwhile prepare the onions and brown them quickly in a little hot butter. Sprinkle them with sugar and drain. About half an hour before the fowl’ is ready add the onions and allow the two to finish cooking together. When ready, serve the fowl on a hot dish, removing all trussing threads, and arrange the onions round. Reduce the gravy if necessary, strain and serve it separately. Time to cook, about 2 hours. Sufficient for 4 or 5 persons. 1134. Stewed Fowl with Dumplings 1 small fowl. Cold water. 1 onion. 2 or 3 sticks celery. 1 bay-leaf. 1 or 2 sprigs parsley, oz. butter. 1£ oz. flour. \ pt. milk. 1 dessert - sp. chopped parsley. Seasoning. Dumplings. See below. Cut the fowl in small neat joints as directed on p. 276. Wash these carefully, place them in a stewpan with cold water to cover them, and bring them slowly to the boil. Skim well, add 1 teaspoonful salt, the celery, and onion cut in small pieces, bay-leaf, and sprigs of parsley. Put the lid on the saucepan, and simmer all slowly until the fowl is tender. Then lift out the joints and strain J pint of the broth to make the sauce. To Make the Sauce. — Melt the butter in a saucepan, add the flour and mix it in smoothly. Then pour on the milk and £ pint of broth and stir until boiling. Add the chopped parsley and more seasoning if necessary. Put in the pieces of fowl, allow them to thoroughly reheat in the sauce, and then serve on a hot dish with the dumplings round. 1135. Dumplings for Stewed Fowl | lb. flour. 1 oz. butter, I £ tea-sp. salt. 1 tea-sp. baking powder. | A little milk. Pass the flour, baking powder, and salt through a very fine sieve into a basin, and rub in the butter until free from lumps. Then make into a dough with a little milk. Turn this on to a floured board, roll out, and cut into small rounds. Drop these into the liquid left in the saucepan in which the fowl was cooked, adding some boiling water if there is not sufficient broth to cook the dumplings. Cook 1137. Chicken a la Cardinal (Poulet a la Cardinal) 1 chicken. Some white stock. 1 gill button mushrooms. I pint tomato sauce. 1 doz. cherry tomatoes. Pepper and salt. Cut the chicken into neat joints, and put it into a stewpan with sufficient white stock to cover it. Simmer gently from 1 to 11 hours until the chicken is quite tender. Add the tomato sauce (see Recipe 705), which must be very thick, and cook a few minutes longer. Then lift out the pieces of chicken, and arrange them neatly on a hot dish. Reduce the sauce, if necessary, until it is thick enough to coat the pieces of chicken, and then strain it over the joints. Garnish the dish with small cherry tomatoes, which have been cooked in the oven but not broken, and button mushrooms sauted in a little butter. Time to cook, about 2 hours. Sufficient for 4 or 5 persons. 1138. Chicken a la Hongroise (Poulet a la Hongroise) 1 tender fowl or chicken. 2 oz. butter. 6 oz. rice. 3 gills light stock. 2 onions.