Cassell's dictionary of cookery

Fowl, Fried. — Divide the remains of a cold fowl into convenient-sized pieces ; shied two or three shallots verj^ fine, strew them, with salt and cayenne, over the meat in a dish, and pour vinegar enough to steep the meat. Take out the fowl in an hour, drain, and fry, dipping each piece into batter ; use lard for frying, and let the pieces be nicely browned. Garnish with rolled bacon and fried parsley. For the batter, mix half a pound of flour with half a pint of hot water to a cream-like batter, stir in two ounces of butter, and the whites of a couple of eggs beaten to a froth. Time, ten minutes to fry. Probable cost, 9d., exclusive of fowl. Fowl, Fried (a la Malabar). — An Indian dish, highly recommended by an experienced cook. Fry in butter the several joints of a chicken, previously rubbed with curry-powder and a little salt, ilake them of a nice light brown colour. Cut some onions into slices, separate them into rings, and again cut them into bits of half an inch. Fry them verj- slowly in a clean pan of clarified butter. If blackened, they will be spoiled. They should be of a delicate golden brown, and free, when done, from grease. When quite dry, sprinkle salt, and strew over the fried chicken. Serve hot and -with a cut lemon on a plate. Time, twenty minutes to fry fowl. Probable cost, 3s. 6(1. Sufficient for an entrie. Fowl, Galantine of.— Open a fine fowl down the Tiack, bone, and then cut out the flesh in long narrow strips, without injuring the skin ; leave enough meat as a lining to prevent the skin from bursting. Fill in the space (first spreading out the fowl with the breast downwards) with a good forcemeat, about half an inch thick ; then place the strips of fowl and strips of boiled tongue in layers, with a few truffles between if they can be had. FUl up with alternate forcemeat and the strips of fowl, &c. i Shape the fowl nicely, and enclose it in a delicate white cloth. Have ready in a stewj^in enough stock to cover the fowl. Put with it a knuckle of veal and a calf's foot, and stew gently for three-quarters of an hour ; then add salt and pepper, a clove, and a bunch of sweet herbs, and stew for another hour, keeping the lid of the pan closed. When the fowl is taken up, continue to boil the stock till it will jelly. Clarify, and when cold ornament the galantine with it ; cut in any form liked. If the fowl be cold, remove it from the cloth, glaze and cover with a mixture of bread-crumbs and grated roasted chestnuts, and garnish -with the jelly, and hard-boiled eggs in halves, alternately. Fowl, Grillade of.— Soak joints of cold roast fowl as for Fritot, and fry or boil. If fried, the}' should be first dipped into yolk of egg, and then into bread-crumbs, in which grated ham and lemon-peel, with a seasoning of mace, salt, and cayenne, have been mixed. BroU over a clear fire, and dip first into clarified butter, and then into the bread-crumbs. The fowl should be wiped diy after soaking, and before being dipped in the butter. Time, one horn' to soak. Fowl, Guinea, To Boast.— This bird improves in flavom- by hanging. Prepare and > roast like a turkey ; the head is sometimes left/ on, and the breast larded. Serve with gravy and bread-sauce in _a tureen. Time, three-quarters to one hour, according to size. ,- 'Sufficient for four persons. /'' Fowl, Hashed. —Cut up a roast fowl, or any