Myra's cookery book

... J- Chop and mix to make a forcemeat. 1 oz. 2 ... Beat and add to moisten the force- meat. ... ... Fill the fowl with the forcemeat, and sew up the opening. Put in a stewpan. A few slices 2 or 3 . 2 stuck with cloves A bunch A little Add. > Add to flavour the sauce. Put the fowl on the top. Add as required. Let the fowl simmer gently for 2 hours, and baste with the sauce. Put it on a hot dish. Skim and strain the sauce into another stewpan. Reduce it until it is a glaze. Put in the fowl with the larded side downwards. When nicely browned put on a hot dish. Add to the sauce, scrape the glaze from the bottom of the pan, stir well .ir.d pour over the fowl. POULTRY. 157 IG.— FOWL, curried. OrJer. Injredienls. Quantities. Metho.I. I... Fowl I Cut in small joints. 2... Butter 2 OZ. Melt in a stew-pan. 3- Onions 2 sliced ... Add. 4... ... ... Fr}- the fowl and onions imthe butler, and take out the fowl when done. 5... Flour I tea spoonful Add to the butter in the stew-pan. 6... Curry powder I table spoonful Add and mix well for i or 2 minutes. 7... Salt ... Add. 8... Water J pint ... Add boiling. g... Stock do. Do. 10... ... Put in the pieces of fowl and let a'l simmer very gentl)’. II... Apples or I or 2 of j The apples must be pared and sliced. tomatoes either ■j the tomatoes skinned and freed ( from seeds, before adding. 12... Boiled rice ... ... Serve the fowl on a hot dish with the sauce poured over it. 13... Serve round the dish or separately. 17.-TO WARM UP COLD FOWL. Order. Ingredients. Quantities. Method. I... Remains of cold roast fowl Cut into slices. 2 .. Butter 2 OZ. Put in a stewpan over a slow fire. 3- Flour ... Put the fowl on the butter. 4... I pinch ... 5-" Stock J pint ... 6... Mushroom buttons 5 or 6 ... 7... Salt, pepper ... ^ Add at once. 8... Chopped eschalot I 9... Parsley I bunch 10... White wine ... I wine j glass * MYRA’S COOKIsRY BOOR. TO WARM UP COLD FOWL— (continuM). Order. Ingredients. Quantities. Method. II... ... Let all simmer uncovered on a good fife. 12... ... ... Take out the fowl and the parsley. 13... Beaten yolk of ogg I Add to the sauce. 14... Lemon juice A few drops Stir in well, pour over, and serve. 18-COLD FOWL, cn hlaiiqiictte. Order. Ingredients. Quantities. Method. I... Remains of Cut into slices. cold fowl 2... ... Leave out the fat and the skin. 3" Butter 2 OZ. Melt in a stewpan over a slow fiic. 4... P'lour I pinch ... Sprinkle over, stirring with a wooden Spoon. 5... Salt, pepper... Do. 6... Put in the fowl. 7... Parsley I bunch... Add. 8... Warm water ... ... Pour over till all is covered. g... . . ... ... ... Let it simmer, and towards the end take out the parsley. 10... Yolk of egg ... I 1 3 1... 3 2... Salt Lemon juice A few |> Beat up in a bowl. 13.. . 14.. . or vinegar drops Put the fowl on a dish. • • • • • • Pour the egg into the sauce, stirring gently with a wooden spoon. 15... ... Pour over the fowl and serve. 19.- FOWL CROQUETTES. Order. Ingre<licnts. Quantities. Method. J... Butter 2 OZ. Melt in a stewpan over a slow fire. 2... Parsley A few ) sprigs > Chop fine and throw into the butter. 3- Mushrooms ... 1 2 or 3 ... ) POULTRY. 159 FOWL CROQUETTES— Order. Ingredients.