Cassell's dictionary of cookery

way. The wing is next to be broken offhand - this is done in the direction .of a to b, only dividing the joint with the knife. The four quarters having been removed in this way, take off the merry-thought and the neckbones; these last are to be removed by putting the knife in at c and pressing it, when they will break off from the part that sticks to the breast. Next separate the breast from the body of the fowl, by cutting through the tender ribs close to the breast, quite down to the tail. Turn the fowl now back upwards ; put the knife into the bone midway between the neck and the rump, and on raising the lower end it will separate readily. Turn the rump from you, and take off very neatly the two sidesmen, which completes the operation. The breast and wings are considered the best parts of a roast fowl, but in young birds the legs are the most juicy. In the case of a capon or large fowl, slices may be cut off the breast, just as is done when carving a pheasant (see Pheasant, To Carve). A boiled fowl is carved much in the same way as a roast fowl. row (226 ) FOW Fowl, Salmi of.— Cut the birds to be hashed into neatly-shaped pieces. ISkin and remove the fat from them. Boil these with the trimmings and bones crushed for gravy. Slice a shallot, and add a little mace if liked, but the .salmi may be simply seasoned with cayenne, a glass of port or claret, and some lemon-juice. Thicken with browned flour. Lay the pieces of wild fowl into a clean stewpan, pour the gTavy over, and heat all thoroughly, but it should not boil. The spongy, dark substance on the inside of wild fowl is exceedingly bitter, and should not be boiled for gravy. Fowl, Sauce for.— Boil two eggs for ten I minutes and pound the yolks with a shallot, ' an anchovj', and a tea-spoonful of mustard; j moisten with two dessert-spoonfuls of vinegar. ! Kub the mixture to a smooth paste, and add by degrees more oil and vinegar, about a tablespoonful of each. Strain, and send to table in a tureen. I'robable cost, 4d. Fowl, Sausages of. — As an accompani- I meut to fricassees, or any made dish of fowl, inake sausages of veal or poultry. Take equal I quantities of the lean white part of the meat | and fine bread-crumbs. Scrape half a pound of | lean ham, and season with parsley, lemon-thyme, i pounded mace, salt, and pepper. Mix all together I with the yolk of an egg and a little flour, and ! loll into sausages. Fry in butter a light j brown. Or, chop the remains of a turkey or [ fowl, and mix with fat bacon in equal quantities. Pound the mixture in a mortar with an | anchovy, a little sage, salt, and pepper. Fry j these sausages as a nice supper dish, and garnish with fried sippets. A sweetbread with , sausages piled lound it is an excellent one. Fowl Scallops.— Mince the meat of a cold i fowl very line, season with salt and pepper, a | dash of nutmeg and cayenne, and a shred of : lemon-peel. Put this over the tire in a little thin cream or white broth. When thoroughly wanned through (not boiled), pour into clean I buttered scallop-shells. Strew with bread- i crumbs until covered, and on the top put bits I of butter. Brown the bread-crumbs twenty ! minutes in the oven. '