Soyer's standard cookery

Cut up a fowl and steep for three hours in a mixture of lemon juice, olive oil, and seasoning. Drain each piece, dip first in beaten egg and then in breadcrumbs, and fry until brown. This should be served with a sauce made by cooking a cupful of new milk with the same quantity of white stock, a dozen mushrooms, and the beaten yolk of an egg. Add a squeeze of lemon juice and a little chopped parsley before pouring the sauce round the bird. Chicken Cannelons. Mince a cupful of cooked fowl and add a tablespoonful of flour, the same quantity of butter, the beaten yolk of an egg, two spoonfuls of cream, with pepper and salt to taste. The whole should form a thick paste. Now roll some puff paste very thin, cut it into squares, fill each with the mixture, and fold over. Fry or bake until lightly browned. This should be served piled upon a dish and surrounded with parsley. Chicken with Cheese. Place in an earthenware cooking vessel or enameled saucepan a young chicken with some butter, half a glass of white wine, and the same quantity of clear stock. Add a bouquet garni with pepper and salt, and simmer very gently for one hour. Now take out the fowl and herbs and thicken the sauce with a little flour and butter. Next pour a little of the sauce into the dish upon which the bird is to be served, and sprinkle over it a good spoonful of grated Parmesan cheese. On this place the chicken. Pour over it the rest of the sauce, sprinkle well with grated cheese, and place in the oven until the whole of the sauce is absorbed and the fowl is nicely browned. Chicken with Tomatoes. Roast on the spit a fowl stuffed with equal parts of fat and lean ham minced. Baste with oil mixed with the juice of a lemon and some salt. When the fowl is placed on the dish pour over it a puree of tomatoes with which has been blended a cup of Malaga wine or port. Stewed Fowl. Place a fowl in a stewpan, with enough salt water to nearly cover it. Add a slice of rather fat ham, and a very little garlic, some powdered pimento, and a little saffron. Cook till the fowl is tender, then take it out, reduce the liquor to a sauce, thicken with flour and butter, and serve with the fowl. Capon with Apples. Take a large Soyer paper-bag, well buttered inside throughout and place therein a moderate-sized capon over which spread slices of bacon, lemon, onions and carrots. Sprinkle with pepper and salt, mixed spices and a few cloves; seal up the bag and insert in a very hot oven. In the meantime cut into small pieces ten or twelve apples and stew them with the juice of two oranges, a little finely minced orange peel and plenty of sugar and a small quantity of water. Turn out upon a dish, remove the bag from the capon, place the bird upon the compote, pouring the gravy over it and serve as hot as possible. Stewed Woodcock. Stuff the bird with a forcemeat made of bacon, parsley and shallots finely minced, incorporated with the yolk of an egg, and seasoned with pepper and salt. Truss the bird as for roasting, and place in a small stewpan — preferably of earthenware — on a thick slice of bacon. Cover and cook for a quarter of an hour, and then add a small glass of Sauterne or other white wine. When done add a few drops of vinegar to the sauce and serve with the bird. Steamed Chicken.