into neat pieces✪ Fowl, Veal, or Rabbit Curry, and mulce a seasoning of pepper
and salt — a salt-spoonful of each — and a little
grated nutmeg ; roll the pieces in the sfasoning,
dredge them with browned flour, and iry lightly,
using oil or butter. Stew the bones and trim-
mings ; put them into a stewpan with a quart
of water, or broth from the boiling of veal, if
at hand, a carrot, a sliced onion, a piece of
garlic about the size of a pea, a small bunch
of parsley, a clove or two, a tea-spoonful of
mustard, and two of grated cheese, with salt
to taste. When the bones, &c., have stewed
an hour, or more, strain. Have ready a stew-
pan, containing three ounces of dissolved
butter, place five or six ounces of good maca-
roni, previously soaked an hour in water, into it,
pour the strained gra^y over, and simmer until
soft ; then arrange the fowl in the centre of a
dish, with the macaroni as a wall round it. Pour
half a wine-glass of Marsala into the gra-\y,make
it hot, and serve thrown over the fowl. Time
to fry fowl, ten minutes ; to simmer macaroni,
one hour and a half. Sufficient for four or five
persona.
Fowl, with Onions. — Pluck, draw,
singe, and wash a fowl, and truss as if for boil-
ing; lay it, with a pint of white broth, in a sauce-
pan. The pan should be previously rubbed with
butter, and the fowl should also be smeared
with it. Season to taste with pepper and salt,
and stew gently for half an hour; then add a
dozen and a half of small onions✪ Fowl with Onions, and stew
another half hour. The fowl shoidd be turned
three or four times during the cooking. Pro-
bable cost, 3s. to 3s. 6d. Sufficient for three or
four persons.
Fowl, with Oysters.- A fowl, cooked,
according to the following recipe, will have a
decided superiority of flavour over one boiled
in the usual way. Put a young fowl, well
filled with oysters, from which the beards have
been removed, into a stone jar, and the jar again
into a saucepan of water. Cover the jar to
prevent the steam escaping, and stew gently.
The gravy in the jar, of which there will be a
sufficient quantity to serve with the fowl, may
be made, -with the addition of an e^i^g and a
little cream, into a white sauce ; or it may be
simply thickened -with butter and flour. Time,
one hour and a half to stew. Oysters, Is. 9d.
to 2s. per dozen.
Fowl, with Peas. — Frj' the remains of a
cold roast fowl in two ounces of butter until they
are of a good brown colour. Have ready on a
I plate a little flour, chopped parsley, pepper, salt,
I and pounded mace. Mix these ingredients well,
I and turn each piece of fowl as it comes from the
j frj-ing-pan, in the mixture. Place a stewpan over
j the fire, with half a pint of broth or gravy, a pint
I of peas, and a tea-spoonful of sugar ; into this
[ put the fowl, and stew until the peas are tender.
I Serve the peas round the pieces of fowl. Time,
I half an hour to stew peas ; ten minutes to frj'
! fowl. Probable cost, exclusive of fowl, 8d.
! Fowl, with nice. — Prepare the fowl as
I if for boiling; cover with water, or good veal
I broth, if at hand. Skim well while boiling,
I and put into the saucepan, half an hour before
the fowl is cooked, a quarter of a poimd of rice,
j salt, pepper, and an onion. Stew very gently
i till tender. Take out the fowl, strain the rice, ✪ Fowl with Rice
Page 550 · 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
into neat pieces, and make a seasoning of pepper and salt — a salt-spoonful of each — and a little grated nutmeg ; roll the pieces in the seasoning, dredge them with browned flour, and iry lightly, using oil or butter. Stew the bones and trimmings ; put them into a stewpan with a quart of water, or broth from the boiling of veal, if at hand, a carrot, a sliced onion, a piece of garlic about the size of a pea, a small bunch of parsley, a clove or two, a tea-spoonful of mustard, and two of grated cheese, with salt to taste. When the bones, &c., have stewed an hour, or more, strain. Have ready a stewpan, containing three ounces of dissolved butter, place five or six ounces of good macaroni, previously soaked an hour in water, into it, pour the strained gravy over, and simmer until soft ; then arrange the fowl in the centre of a dish, with the macaroni as a wall round it. Pour half a wine-glass of Marsala into the gravy,make it hot, and serve thrown over the fowl. Time to fry fowl, ten minutes ; to simmer macaroni, one hour and a half. Sufficient for four or five persona.
Fowl, with Onions. — Pluck, draw, singe, and wash a fowl, and truss as if for boiling; lay it, with a pint of white broth, in a saucepan. The pan should be previously rubbed with butter, and the fowl should also be smeared with it. Season to taste with pepper and salt, and stew gently for half an hour; then add a dozen and a half of small onions, and stew another half hour. The fowl should be turned three or four times during the cooking. Probable cost, 3s. to 3s. 6d. Sufficient for three or four persons.
Fowl, with Oysters.- A fowl, cooked, according to the following recipe, will have a decided superiority of flavour over one boiled in the usual way. Put a young fowl, well filled with oysters, from which the beards have been removed, into a stone jar, and the jar again into a saucepan of water. Cover the jar to prevent the steam escaping, and stew gently. The gravy in the jar, of which there will be a sufficient quantity to serve with the fowl, may be made, -with the addition of an e^i^g and a little cream, into a white sauce ; or it may be simply thickened -with butter and flour. Time, one hour and a half to stew. Oysters, Is. 9d. to 2s. per dozen.
Fowl, with Peas. — Frj' the remains of a cold roast fowl in two ounces of butter until they are of a good brown colour. Have ready on a I plate a little flour, chopped parsley, pepper, salt, I and pounded mace. Mix these ingredients well, I and turn each piece of fowl as it comes from the j frj-ing-pan, in the mixture. Place a stewpan over j the fire, with half a pint of broth or gravy, a pint I of peas, and a tea-spoonful of sugar ; into this [ put the fowl, and stew until the peas are tender. I Serve the peas round the pieces of fowl. Time, I half an hour to stew peas ; ten minutes to frj' ! fowl. Probable cost, exclusive of fowl, 8d.
! Fowl, with nice. — Prepare the fowl as I if for boiling; cover with water, or good veal I broth, if at hand. Skim well while boiling, I and put into the saucepan, half an hour before
the fowl is cooked, a quarter of a poimd of rice, j salt, pepper, and an onion. Stew very gently i till tender. Take out the fowl, strain the rice,
Records on this page
Fowl with MacaroniFowl, Veal, or Rabbit CurryFowl with OnionsFowl with RiceFowl with PeasFrench Fritters