Fowl, HagOUt of. — Boil down the inferior
parts, bones, kc, of a couple of roast fowls,
and cut the joints into neat pieces as for a
fricassee. Stew with the trimmings an onion
quartered, a couple of shallots, two blades of
mace, some lean bits of ham, and a bunch of
herbs. Cover with stock or water, and boil i
very gently till all the nourishment is extracted, j
The bones should be crushed before begirming I
to boil. Put a piece of butter into a stewpan
and let it melt ; add flour sufficient to absorb the |
butter, strain the liquor from tho hones into it, j
and stir over the fire for a few minutes. Season '
with pepper and salt. Place the pieces of fowl |
nicely in the gra^'j-, pour in a table-spoonful of I
lemon-juice, and about a tea-spoonful of pow-
dered sug✪ Fowl, Hagout ofar. Let it get hot, but it should not
boil. Serve with the gravj- poured over, and a |
garnish of croutons. Time, one hour to stew
trimmings, half an hour to stew fowl. Pro-
bable cost, 9d., exclusive of fowl. Sufficient for
seven or eight persons.
Fowl, Rissoles of.— Take half a pound
of the remains of a cold fowl, without skin or
bone, and grate an ounce or two of tongue or
ham, then chop aU together until the meat ia
quite smooth. Boil down the bones and trim-
mings with water to cov(;r, a bit of kmon-peel,
a piece of a laurel-leaf, and a bit of garlic the
size of a peppercorn. Boil until the liquid i.s
reduced to about a quarter of a pint, which
should be strained and used, at least as mucli
as may be required of it, to moisten the meat.
Mix ^^-ith the chopped fowl a couple of tea-
spoonfuls of browned flour, and season it with
white pepper, salt, and nutmeg ; add a tea-
spoonfiil of chopped parsley✪ Fowl, Rissoles of, and some of the
gra^y. When wanted to make into balls (it
should first be allowed to stand two or three hours
to get firm), have ready beaten egg and finely-
grated bread-cr\mibs ; roll the Ijalls a second
time into the egg and crumbs that they may
be thickly coated, and fry in plenty of boiling
lard. Turn them about to get done on all sides
alike of a light brown. Serve with a bouquet
of fried parsley in the centre of the dish, and
the rissoles round it. Time, eight minutes to
frj-. Sufficient for six balls.
Fowl, Roast. — Truss the fowl with the
giblets under the wings. Singe it. ^\^lile
roasting, baste often with butter, and sprinkle
with flour some minutes before sers-ing to make
it look frothy. If Uked stuffed, use a veal
stufl^g, or a ham forcemeat if the fowl be very
large. Serve with plenty of rich light-brown,
gravy, and bread or oyster sauce. Time, three-
quarters to one hour. Probable cost, 3s. to 4s.
Sufficient for four or five persons.
Fowl, Roast, To Carve. —Insert the
knife between the leg and the body, and cut to
the bone ; then turn the leg back with the fork,
and, if the bird is not old, the joint will give
KOAST i'OWL, TO CARVE.
Page 544 · 2 recipe records on this page
Presented as published in 1892. 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
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Fowl, HagOUt of. — Boil down the inferior
parts, bones, kc, of a couple of roast fowls,
and cut the joints into neat pieces as for a
fricassee. Stew with the trimmings an onion
quartered, a couple of shallots, two blades of
mace, some lean bits of ham, and a bunch of
herbs. Cover with stock or water, and boil i
very gently till all the nourishment is extracted, j
The bones should be crushed before begirming I
to boil. Put a piece of butter into a stewpan
and let it melt ; add flour sufficient to absorb the |
butter, strain the liquor from tho hones into it, j
and stir over the fire for a few minutes. Season '
with pepper and salt. Place the pieces of fowl |
nicely in the gra^'j-, pour in a table-spoonful of I
lemon-juice, and about a tea-spoonful of pow-
dered sugar. Let it get hot, but it should not
boil. Serve with the gravj- poured over, and a |
garnish of croutons. Time, one hour to stew
trimmings, half an hour to stew fowl. Pro-
bable cost, 9d., exclusive of fowl. Sufficient for
seven or eight persons.
Fowl, Rissoles of.— Take half a pound
of the remains of a cold fowl, without skin or
bone, and grate an ounce or two of tongue or
ham, then chop aU together until the meat ia
quite smooth. Boil down the bones and trim-
mings with water to cov(;r, a bit of kmon-peel,
a piece of a laurel-leaf, and a bit of garlic the
size of a peppercorn. Boil until the liquid i.s
reduced to about a quarter of a pint, which
should be strained and used, at least as mucli
as may be required of it, to moisten the meat.
Mix ^^-ith the chopped fowl a couple of tea-
spoonfuls of browned flour, and season it with
white pepper, salt, and nutmeg ; add a tea-
spoonfiil of chopped parsley, and some of the
gra^y. When wanted to make into balls (it
should first be allowed to stand two or three hours
to get firm), have ready beaten egg and finely-
grated bread-cr\mibs ; roll the Ijalls a second
time into the egg and crumbs that they may
be thickly coated, and fry in plenty of boiling
lard. Turn them about to get done on all sides
alike of a light brown. Serve with a bouquet
of fried parsley in the centre of the dish, and
the rissoles round it. Time, eight minutes to
frj-. Sufficient for six balls.
Fowl, Roast. — Truss the fowl with the
giblets under the wings. Singe it. ^\^lile
roasting, baste often with butter, and sprinkle
with flour some minutes before sers-ing to make
it look frothy. If Uked stuffed, use a veal
stufl^g, or a ham forcemeat if the fowl be very
large. Serve with plenty of rich light-brown,
gravy, and bread or oyster sauce. Time, three-
quarters to one hour. Probable cost, 3s. to 4s.
Sufficient for four or five persons.
Fowl, Roast, To Carve. —Insert the
knife between the leg and the body, and cut to
the bone ; then turn the leg back with the fork,
and, if the bird is not old, the joint will give
KOAST i'OWL, TO CARVE.