Fowl, To Dress. — Pound together in a
mortar two ounces of fat bacon and the same
■of suet. Mince two ounces of veal and grate
the same weight of lean ham. Blend all in a
mortar, and beat in the yolks of two hard- j
boiled eggs and a tea-cupful of bread-cnmibs. \
Flavour with an ancho\y, salt, and pepper to i
taste, and mix to a smooth paste with three i
well-beaten eggs. Stuff a young, boned fowl j
with ^this forcemeat, truss it with the legs and i
wings dra^NTi inward, and put it into a ste-wq^an I
wdth a little white chicken or veal broth. When [
it has stewed one houi-, take it out on a hot !
dish ; boil up the gravy, and stir in a piece of
butter rolled in flour and a cupful of cream.
Squeeze in the juice of half a lemon✪ Stuffed Fowl, and serve.
Sxifficient for three persons.
Fowl, To Hash.. — Boil down the bones and |
trimmings of a roast or boiled fowl with a pint i
of stock ; put in an onion or shaUot, the rind of '
half a lemon, two blades of mace, pepper, and :
salt. Have ready in a clean stewpan the fowl,
neatly arranged, and when the gravy has sim-
mered haK an hour strain it over, and add two
oimces of buttcT roUed in flour, and two dessert-
spoonfuls of mushroom ketchu✪ Fowl Hashp. Serve with
sippets of toasted bread. Time altogether, >
three-quarters of an hour. Probable Cost, ex- '
elusive of fowl, 5d. Sufiicient for three or four ;
])ersons.
Fowl, To Roast (German method) .—Roast I
for half an hour before the fire a fine fowl that ,
has been well larded and stuft'ed A\ath force- '
meat. Take it from the spit and remove to a |
stewpan. Put butter over the breast, sprinkle ]
it with salt, and pour in a cup of milk or nice
veal broth. Cover it closely, but baste and
steam slowly. When tender, which will be in
about three-quarters of an hour, serve the fowl
with the sauce thickened in the dish, and a
garnish of sliced lemon. Use about a tea-
spoonful of arrowroot or corn-flour✪ Roast Fowl (German Method) for the
thickening.
Fowl, To Souse.— Take a fowl hot from
the spit, one that has been well basted with
butter. Cut it into joints, and laj' them in
a hot deep dish. Have ready two or three
onions, shred very fine, sprinkle them over the
fowl with a small table-spoonful of pepper and
salt mixed. Pom* over all a pint of boiling
water✪ Fowl, To Souse, and cover so that no steam shall escape.
Do not uncover until quite cold. The joints
of a cold fowl may be prepared as above, and
then heated in a saucepan. Eemove the meat
as soon as the liquid boils, and cover closely.
Sufiicient for three or four persons. Probable
cost of fowl, 3s. to 3s. 6d.
Fowl, To Stew. — Truss a fowl as for
boiling, and put it into a stewpan containing a
quart of good gravy ; add a head of celerj-, cut
into j)ieces of an inch in length, pepper, salt,
and a blade or two of mace. The fowl should
be protected from the bottom of the stewpan ;
use four- bright skewers for this purpose ; rest
the fowl upon them, and stew till the gra\y is
reduced to less than half its original quantity.
Put the fowl on a hot dish, thicken the sauce
with two ounces of butter rolled in floui-; season
to taste, and add a glass of ketchup✪ Fowl, To Stew. Serve
hot with the sauce poui-ed over. Time, one
hour and a half to stew. Sufiicient for a dish.
Fowl, To Truss (Boiled).— Pluck,
Page 548 · 6 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
Fowl, To Dress. — Pound together in a mortar two ounces of fat bacon and the same ■of suet. Mince two ounces of veal and grate the same weight of lean ham. Blend all in a mortar, and beat in the yolks of two hard- j boiled eggs and a tea-cupful of bread-crumbs. \ Flavour with an anchovy, salt, and pepper to i taste, and mix to a smooth paste with three i well-beaten eggs. Stuff a young, boned fowl j with ^this forcemeat, truss it with the legs and i wings drawn inward, and put it into a stewpan I with a little white chicken or veal broth. When [ it has stewed one houi-, take it out on a hot ! dish ; boil up the gravy, and stir in a piece of butter rolled in flour and a cupful of cream. Squeeze in the juice of half a lemon, and serve. Sufficient for three persons.
Fowl, To Hash.. — Boil down the bones and | trimmings of a roast or boiled fowl with a pint i of stock ; put in an onion or shaUot, the rind of ' half a lemon, two blades of mace, pepper, and : salt. Have ready in a clean stewpan the fowl, neatly arranged, and when the gravy has simmered haK an hour strain it over, and add two oimces of butter rolled in flour, and two dessertspoonfuls of mushroom ketchup. Serve with sippets of toasted bread. Time altogether, > three-quarters of an hour. Probable Cost, ex- ' elusive of fowl, 5d. Sufiicient for three or four ; ])ersons.
Fowl, To Roast (German method) .—Roast I for half an hour before the fire a fine fowl that , has been well larded and stuffed with force- ' meat. Take it from the spit and remove to a | stewpan. Put butter over the breast, sprinkle ]
it with salt, and pour in a cup of milk or nice veal broth. Cover it closely, but baste and steam slowly. When tender, which will be in about three-quarters of an hour, serve the fowl with the sauce thickened in the dish, and a garnish of sliced lemon. Use about a teaspoonful of arrowroot or corn-flour for the thickening.
Fowl, To Souse.— Take a fowl hot from the spit, one that has been well basted with butter. Cut it into joints, and laj' them in a hot deep dish. Have ready two or three onions, shred very fine, sprinkle them over the fowl with a small table-spoonful of pepper and salt mixed. Pom* over all a pint of boiling water, and cover so that no steam shall escape. Do not uncover until quite cold. The joints of a cold fowl may be prepared as above, and then heated in a saucepan. Eemove the meat as soon as the liquid boils, and cover closely. Sufiicient for three or four persons. Probable cost of fowl, 3s. to 3s. 6d.
Fowl, To Stew. — Truss a fowl as for boiling, and put it into a stewpan containing a quart of good gravy ; add a head of celerj-, cut into j)ieces of an inch in length, pepper, salt, and a blade or two of mace. The fowl should be protected from the bottom of the stewpan ; use four- bright skewers for this purpose ; rest the fowl upon them, and stew till the gravy is reduced to less than half its original quantity. Put the fowl on a hot dish, thicken the sauce with two ounces of butter rolled in floui-; season to taste, and add a glass of ketchup. Serve hot with the sauce poured over. Time, one hour and a half to stew. Sufiicient for a dish.
Fowl, To Truss (Boiled).— Pluck,
Records on this page
Stuffed FowlFowl HashRoast Fowl (German Method)Fowl, To SouseFowl with MacaroniFowl, To Stew