Cassell's dictionary of cookery

Fowl, Marinaded. — Cut a fine fowl into joints, and then into neat pieces. Pour over them, on a dish, equal quantities of oil and lemon-juice, a small wine-glassful of each. Shred a couple of shallots, and lay a bunch of herbs and some sprigs of parsley about them ; season with a dessert-spoonful of pepper mixed. The fowl should be skinned before being put into the marinade, and well drained when removed from it. Fry in egg and bread-crumbs. Strain as much of the marinade as will be required for gravy. Make it hot, and add a table-spoonful of mushroom ketchup, and the same of brown roux. Serve with the fowl in the centre, and : the gravy poured round it. Time, six hours to lie in marinade ; to fry, twenty minutes. j Fowl, Matelote of. — Brown two ounces j of butter, with a little flour, in a stewpan. Stir i in half a pint of white wine, and add a parsnip j and the red part of two carrots, cut into lengths j of half a finger, a dozen small onions, blanched and peeled, a bunch of herbs, parsley, a blade of mace, salt, and pepper. Cut up a couple of chickens or a large fowl into neat pieces ; put j them in a clean stewpan with bouillon enough to i cover them, and simmer for half an hour ; then | remove them to the other stewpan with the ! vegetables, adding haK a pint of the bouillon. Stew for ten minutes longer, then dish the fowl and reduce the sauce. Pour it hot over the fowl, and serve with pieces of fried eels or cray-fish. Sufficient for five or six persons. Fowl, Minced (a la Bechamel).— Put a small cupful of bechamel sauce, and the same of white stock, into a stewpan, \s-ith the solid white meat of a cold roast fowl, minced ; stir well until it boils up, take off immediately, and put it into a dish. Cover the top with white of egg, and strew very fine bread-crumbs over it. Smear with clarified butter, and brown with a salamander. Time to simmer in the sauce, two or three minutes. Sufficient for a dish. Fowl Pie, Mock Strasburg.— This dish is better when made with game, but when expense is considered, rabbits and pigeons may be substituted. We, however, give the recipe for game. Bone a pheasant, fowl, and a brace of partridges, and cut the meat into pieces about two inches in length, and a quarter of an inch in thickness. Allow to every pound of meat half a tea-spoonful of salt, a good pinch of pepper, a piece of butter about the size of an egg, and four truffles. Put the meat, flavouring, and truffles in a covered baking-dish, arranging, in layers, first meat, then seasoning and butter, then truffles, and bake for one hour in a moderate oven. Next prepare the gravy, by stewing down the bones of the fowl, pheasant, &c., with a very small piece of garlic, two shallots, some nutmeg, a tea-spoonful of salt, one clove, a spoonful of sugar, a dessert-spoonful of brandy, a table-spoonful of sherry, and a pint of water. Stew this until the gravy is reduced to half the quantity, when strain, and pour it on the meat. Cover carefully, and return it to the oven for two hours ; if left uncovered until cold, the butter will rise to the surface. If a covered bakingdish is not at hand, a stone jar will answer the purpose, though, in the latter case, the meat would require to be turned out of the jar before sending to table. Probable cost, IBs. to 20s.