di-aw, singe, and wash the fowl inside and out-
side, then wipe it. Cut off the neck even with
the back, but leave enough skiii to roU back
neatly. Take off the feet, and insert the legs in a
sHt of the skin made in the sides. Pass a skewer
through the leg and the bottom of the M-ing
(the other part of the wing should be twisted
over the back) through the body ; do the same
on both sides. Poll and skewer the skin of the
neck, and put the rump through a slit made in
the ajDron. Secure with string across the tops
of the legs, and make all firm before boiling.
White-legged' fowls are best in point of colour
for boiling.
Fowl, To Truss (Roast).— Pluck, draw,
singe, but do not wash the fowl. Wipe it with
a couiDle of clean cloths, and use white paper
when singeing it. Cut off the head and neck,
and fold the skin oA-er the back. Scald and
scrape the legs, cutting off the claws, and
fasten the pinions and logs -with a skewer long
enough tc -iecure the other pinion and leg. Put
the liver in one wing and the gizzard in the
other, and skewer the fowl fii-mly before it is
put to the spit. A trussing-needle threaded
with twine should be used for this purpose;
bring it through the backbone, and secui-e the
string on the other side.
Fowl, Veal, or Rabbit Curry.— Cut
a fowl or rabbit into neat pieces, and some veal
into slices, dredge them with flour, and cover
row
( 228 )
FRA
•with curry-powder; fry till bro-w-n in butter.
Sprinkle finely-shred onion during the frj'ing,
and when the meat is half done, and of a pale
brown, pour in some white stock, and finish the
cooking; add a little lemon -juice, and serve hot.
Fowl, White Oyster Sauce for.—
Strain the liquor from a pint of oj-sters that
have been scalded, but not boiled. Put into a
atewpan the strained liquor, a quarter of a
pound of butter, blended with flour, a little
lemon-rind, a blade of mace pounded, and
very little cayenne. Stir in three or four
table-spoonfuls of cream, and continue to stir
till the sauce is thick ; then pour it over the
scalded oysters, which should pre-\'iously have
been washed and bearded, and put into a
clean saucepan. Squeeze in the juice of a
lemon, move the sauce round for a minute or
two, then serve in a tureen. Time, a quarter of
an hour to prepare. Probable cost, Is. 9d. to
is. per dozen. Sufficient for a Ixirge tureen.
Fowl with Ham, Potted.— Chop to-
gether six ounces of cooked ham and the meat
of a hot roast chicken ; pound these in a mortar,
with four ounces of butter. Boil down the
bones of the chicken with the skin and the
gravy from the roasting, season with salt, pep-
per, mace, and cayenne ; reduce the mixture to
a glaze, and add it to the pounded meat. Press
the fowl and ham into shallow earthen pots,
cover \vith clarified butter, and store in a cool
place. -
Fowl, with Macaroni.— Cut up a fowl ✪ Fowl with Macaroni
Page 549 · 4 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
di-aw, singe, and wash the fowl inside and outside, then wipe it. Cut off the neck even with the back, but leave enough skin to roll back neatly. Take off the feet, and insert the legs in a sHt of the skin made in the sides. Pass a skewer through the leg and the bottom of the wing (the other part of the wing should be twisted over the back) through the body ; do the same on both sides. Poll and skewer the skin of the neck, and put the rump through a slit made in the apron. Secure with string across the tops of the legs, and make all firm before boiling. White-legged' fowls are best in point of colour for boiling.
Fowl, To Truss (Roast).— Pluck, draw, singe, but do not wash the fowl. Wipe it with a couple of clean cloths, and use white paper when singeing it. Cut off the head and neck, and fold the skin oA-er the back. Scald and scrape the legs, cutting off the claws, and fasten the pinions and legs with a skewer long enough to secure the other pinion and leg. Put the liver in one wing and the gizzard in the other, and skewer the fowl firmly before it is put to the spit. A trussing-needle threaded with twine should be used for this purpose; bring it through the backbone, and secure the string on the other side.
Fowl, Veal, or Rabbit Curry.— Cut a fowl or rabbit into neat pieces, and some veal into slices, dredge them with flour, and cover
row
( 228 )
FRA
•with curry-powder; fry till brown in butter. Sprinkle finely-shred onion during the frying, and when the meat is half done, and of a pale brown, pour in some white stock, and finish the cooking; add a little lemon-juice, and serve hot.
Fowl, White Oyster Sauce for.—
Strain the liquor from a pint of oysters that have been scalded, but not boiled. Put into a stewpan the strained liquor, a quarter of a pound of butter, blended with flour, a little lemon-rind, a blade of mace pounded, and very little cayenne. Stir in three or four table-spoonfuls of cream, and continue to stir till the sauce is thick ; then pour it over the scalded oysters, which should previously have been washed and bearded, and put into a clean saucepan. Squeeze in the juice of a lemon, move the sauce round for a minute or two, then serve in a tureen. Time, a quarter of an hour to prepare. Probable cost, Is. 9d. to is. per dozen. Sufficient for a Ixirge tureen.
Fowl with Ham, Potted.— Chop together six ounces of cooked ham and the meat of a hot roast chicken ; pound these in a mortar, with four ounces of butter. Boil down the bones of the chicken with the skin and the gravy from the roasting, season with salt, pepper, mace, and cayenne ; reduce the mixture to a glaze, and add it to the pounded meat. Press the fowl and ham into shallow earthen pots, cover with clarified butter, and store in a cool place. -
Fowl, with Macaroni.— Cut up a fowl
Records on this page
Fowl with MacaroniFowl, Veal, or Rabbit CurryFowl, White Oyster Sauce forFowl with Ham, Potted