Cassell's dictionary of cookery

Fowl, Curried (a I'lndienne). — Great care is required in the preparation of this excellent curry. It should be put in preparation early in the morning to give the necessary time, but better, perhaps, the day before it is required. Take three dessert-spoonfuls of curry powder, blend it wdth a small quantity of milk, rubbing to a smooth })aste, and adding, by degrees, a pint of stock. Put this quantity into a stewpan, and simmer four hours, when it should be reduced one-half. The excellence of this dish depends greatly on the time allowed for simmering. Put a quarter of a pound of butter iuto a frying-pan, and slice up six large onions, three or four tomatoes, three cloves of garlic ; chop up also an ounce of raisins without stones ; fry all, and brown the pieces of fowl a nice colour in the same butter. Stew all the ingredients together, closing the stewpan tightly, for thirty minutes ; then add the juice of half a lemon and serve. Time, eight or ten houi-s to prepare and cook. Probable cost, 3s. 6d. Sufficient for five persons. Fowl Cutlets. — Bone a fresh young fowl ; separate the wings, legs, and merry-thought ; pick out all the meat from the inferior parts, mince it, and season with pepper, salt, and chopped lemon-peel. Put it in a mortar, and smooth to a paste, with a small quantity of gravy, procured by boiling the bones and trimmings. :\Iake cutlets of the legs, wings, &c. ; dip each cutlet into egg, spread the forcemeat over, and bread- FOW ( 223 ) POW crumbs over all; then fry in butter a good brown. Serve with, some of the gravy thickened in the dish. Time, half an houi- to prepare. Sufficient for three or four persons. Fowl Fillets (au Supreme).— Cut as many neat fillets as you can from three fowls ; lay them in pairs, -with forcemeat between, in a dish of clarified butter, and then fry them in some more butter, and dip them well in breadcrumbs. Fry also bread, cut as nearly the same size as possible. Have ready some bechamel sauce, which pour into the pan, first throwing otf a part of the butter. Pour this sauce, when heated, over the fillets piled in the centre of the dish, but do not moisten the bread with it. Place the bread alternately with the fillets round the dish, and leave the sauce whero it was poured in the centre. Time to lie in butter, half an hour; to 'fry, ten minutes. Sufficient for a dish. Fowl, Fricasseed. — Take cold boiled fowl; cut it up, and simmer in gravy, onion, mace, lemon-peel, white pepper, and a bunch of herbs ; a bit of knuckle of veal a.dded will be an improvement ; stew for twenty minutes. Mix up a bit of butter and flour ; put this into the gravy, with a little cream, a dash of nutmeg, and salt to taste. When thickened it is ready to serve.