Harper's cook book encyclopædia

Pot-au-Feu. — Put in an earthen pot sufficiently large 4 lbs. of beef sliced, a good knuckle of veal, and a fowl half roasted. Add nearly three quarts of cold water, set it at the side of the fire, and skim gently. Add salt, two carrots, a turnip, three leeks, half a head of celery tied in a bundle, and a clove stuck in an onion, and let it boil slowly for five hours without ceasing. Then take up the roots and trim them neatly ; taste the broth, using but little salt to flavor the soup; skim, add the roots to it, and serve. This is a healthy soup, and good in families where the nourishment of children is to be attended to. Potage à la Crecy. See Soups. à la Reine. .. à la Xavier. Brunaise. Velours. Potatoes Poule-au-Pot Potatoes. — The following recipes for cooking potatoes will be found under their respective headings as indicated : Potatoes, Muffins. See Bread. and Eggs. See Eggs. .. Omelet. .. Fritters. See Fritters. .. Pudding. See Puddings ; also Vegetables. .. Salad. See Salads ; also Vegetables. .. Souffle. See Souffles. .. Soup. See Soups, a la Creme. See Vegetables. k la Duchesse. k la Maitre d’Hotel. Balls. Boiled. Bread. Broiled. Browned. Cakes. Croquettes. Fried. Housekeeper's. Potatoes, Lyonnaise. See Vegetables. Mashed. Miroton of. Moulded, with Cheese Sauce. .. New Boiled. Parisian. Patties. Puree of. .. Ribbons. .. Saratoga. .. Scalloped, with Sauce Piquante. .. Snow. Stewed. .. Straw. Stuffed. Potted Cheese. See Cheese. Potted Eggs. See Eggs. Potted Meats. See Beef, Meats, Mutton, etc. Poule-au-Pot (Mile. Frangoise’s). See Soups. POU General Directions for Preparing Fowls for Baking or Roasting. — Fowls to be tender should be killed two days before they are cooked. When plucked, .singed, and drawn, rub clean outside, and wipe inside with a wet cloth. Cut off the heads, and skewer the skin of the neck down the back. Cut the skin of the leg at the joint, bend it back, and run a fork under each sinew and draw it out. Then cut off the leg. This leaves the drumstick in eatable condition. Turn the pinions under ; run a skewer through them; skewer also the legs firmly to the sides of the fowls, running each skewer through the body to the leg and pinion on the other side, one skewer securing both pinions and another both legs. Tie the legs firmly to the sides. When prepared, singe, and wipe clean. Stuffing made of 18 2 LTRY grated bread - crumbs, sweet herbs, pepper and salt, and one well-beaten egg should be put inside of each fowl. Chestnuts or oysters or onions are also used as a stuffing, which can be varied to taste. Butter the skin slightly, and dredge on a little flour; bake in a slow oven, or roast before a fire until a fork thrust in the breast will not draw blood. Then butter the outside again, dredge on more flour, quicken the oven, and brown. Serve with rich-made gravy, using the giblets. The age of poultry makes all the difference — nothing is tenderer than a young chioken ; few things are tougher than an old cock or hen, which is only fit to make broth. The meridian of perfection of poultry is just before they have come to their full growth, before they have begun to harden. In a young chicken the end Chicken in Aspic Chicken, Breaded