FOWLS (BOILED). — Empty the fowl without making too large
an aperture, singe it, and scald the legs, skewer to it a good thick slice of
fat bacon, put it into boiling hot broth, and let it simmer from an hour to
an hour and a quarter, according to size. When done, drain it in a dish,
wipe off the fat, and send it to table with some of the liquor in which it
was boiled.
FOWLS’ EGGS, To Increase the Laying of. — A teaspoonful of
cayenne pepper mixed with the food of each dozen of fowl and given every
other day will greatly increase the laying powers of the birds. A little
lime, especially bricklayers' rubbish, old ceilings, &c. , is beneficial. Some
persons throw egg-shells to the birds, but this practice is not to be com-
mended, as it teaches them to eat their eggs.
FOWLS (ROAST). — Clean the fowl thoroughly, and put a small
piece of salt butter, covered with pepper✪ Fowls (Roast), inside ; secure a piece of greased
paper over the breast, and hang it to roast ; when half done, remove the
paper, so that it may become of a nice uniform colour. It will take from
twenty minutes to three-quarters of an hour to do. Serve with bread sauce,
or parsley and butter.
FOWLS (ROAST), To Carve As fowls are generally served in
couples, it is not considered indecorous to remote one irom the dish to the
plate of the carver. Fix the fork firmly into the centre of the breast, slip
the knife under the legs, lay the joint over with a jerk, and the part will
give way. Detach the wing in the same way, and do the same with the
other leg and wing. Next remove the merry-thought by slipping the knife
through at the point of the breast and bending it back ; draw out the neck
bones by putting the fork through them and wrenching them carefully away
68
so as not to break them ; separate the breast by cutting through the ribs ;
then turn the trunk over and separate the back-bone.
FOWLS (SICK), To Cure. — A few leeks chopped fine and mixed
with ordinary poultry food will generally bring sick fowls to their normal
condition.
FOWLS, To Fatten. — Fowls may be fattened in a very short
period by giving them small and frequent feedings of ground rice sweetened
with foots-sugar, and mixed to a thick paste with boiling milk.
Another good method is to separate them from the other chickens, and
feed them on oatmeal, boiled potatoes, milk, and bread, mixed with a littl<
dripping. They must not be given too much at once, nor more than tw>
meals of the mixture in a day.
FOWLS, To Truss for Boiling. — After plucking the feathers, cut
the neck off close to the body ; remove the crop, entrails, and liver ; cut
away the vent, draw it, and beat the breast-bone flat ; cut off the nails,
and double the feet close to the legs, raise the skin of the legs and cut a
hole in the upper part, into which insert the legs ; then put a skewer in the
first joint of the wing, and pass it through both the middle of the leg and
the body. Turn the fowl over and do the same on that side. Then clean
the gizzard, and put it and the liver in the wing ; turn the points on the
back, and tie the tops of the legs into position with thin string.
Page 74 · 1 recipe record on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
FOWLS (BOILED). — Empty the fowl without making too large an aperture, singe it, and scald the legs, skewer to it a good thick slice of fat bacon, put it into boiling hot broth, and let it simmer from an hour to an hour and a quarter, according to size. When done, drain it in a dish, wipe off the fat, and send it to table with some of the liquor in which it was boiled.
FOWLS’ EGGS, To Increase the Laying of. — A teaspoonful of cayenne pepper mixed with the food of each dozen of fowl and given every other day will greatly increase the laying powers of the birds. A little lime, especially bricklayers' rubbish, old ceilings, &c. , is beneficial. Some persons throw egg-shells to the birds, but this practice is not to be commended, as it teaches them to eat their eggs.
FOWLS (ROAST). — Clean the fowl thoroughly, and put a small piece of salt butter, covered with pepper, inside ; secure a piece of greased paper over the breast, and hang it to roast ; when half done, remove the paper, so that it may become of a nice uniform colour. It will take from twenty minutes to three-quarters of an hour to do. Serve with bread sauce, or parsley and butter.
FOWLS (ROAST), To Carve As fowls are generally served in couples, it is not considered indecorous to remove one from the dish to the plate of the carver. Fix the fork firmly into the centre of the breast, slip the knife under the legs, lay the joint over with a jerk, and the part will give way. Detach the wing in the same way, and do the same with the other leg and wing. Next remove the merry-thought by slipping the knife through at the point of the breast and bending it back ; draw out the neck bones by putting the fork through them and wrenching them carefully away
so as not to break them ; separate the breast by cutting through the ribs ; then turn the trunk over and separate the back-bone.
FOWLS (SICK), To Cure. — A few leeks chopped fine and mixed with ordinary poultry food will generally bring sick fowls to their normal condition.
FOWLS, To Fatten. — Fowls may be fattened in a very short period by giving them small and frequent feedings of ground rice sweetened with foots-sugar, and mixed to a thick paste with boiling milk.
Another good method is to separate them from the other chickens, and feed them on oatmeal, boiled potatoes, milk, and bread, mixed with a little dripping. They must not be given too much at once, nor more than tw> meals of the mixture in a day.
FOWLS, To Truss for Boiling. — After plucking the feathers, cut the neck off close to the body ; remove the crop, entrails, and liver ; cut away the vent, draw it, and beat the breast-bone flat ; cut off the nails, and double the feet close to the legs, raise the skin of the legs and cut a hole in the upper part, into which insert the legs ; then put a skewer in the first joint of the wing, and pass it through both the middle of the leg and the body. Turn the fowl over and do the same on that side. Then clean the gizzard, and put it and the liver in the wing ; turn the points on the back, and tie the tops of the legs into position with thin string.
Records on this page
Fowls (Roast)