_Ingredients._—1 young fowl, 3 dozen oysters, the yolks of 2 eggs, ¼
pint of cream. _Mode._—Truss a young fowl as for boiling; fill the
inside with oysters which have been bearded and washed in their own
liquor; secure the ends of the fowl, put it into a jar, and plunge the
jar into a saucepan of boiling water. Keep it boiling for 1½ hour, or
rather longer; then take the gravy that has flowed from the oysters
and fowl, of which there will be a good quantity; stir in the cream
and yolks of eggs, add a few oysters scalded in their liquor; let the
sauce get quite _hot_, but do not allow it to _boil_; pour some of it
over the fowl, and the remainder send to table in a tureen. A blade
of pounded mace added to the sauce, with the cream and eggs, will be
found an improvement. _Time._—1½ hour. _Average cost_, 4_s._ 6_d._
_Sufficient_ for 3 or 4 persons. _Seasonable_ from September to April.
FOWLS, Broiled, and Mushroom Sauce.
_Ingredients._—A large fowl; seasoning, to taste, of pepper and salt, 2
handfuls of button mushrooms, 1 slice of lean ham, ¾ pint of thickened
gravy, 1 teaspoonful of lemon juice, ½ teaspoonful of pounded sugar.
_Mode._—Cut the fowl into quarters, roast it until three-parts done,
and keep it well basted whilst at the fire. Take the fowl up, broil
it for a few minutes over a clear fire, and season it with pepper and
salt. Have ready some mushroom sauce made in the following manner. Put
the mushrooms into a stewpan with a small piece of butter, the ham, a
seasoning of pepper and salt, and the gravy; simmer these gently for ½
hour, add the lemon-juice and sugar, dish the fowl, and pour the sauce
round them. _Time._—To roast the fowl, 35 minutes; to broil it, 10 to
15 minutes. _Average cost_, in full season, 2_s._ 6_d._ _Sufficient_
for 4 or 5 persons. _Seasonable._—In full season from May to January.
FOWL, Boiled, and Rice.
_Ingredients._—1 fowl, mutton broth, 2 onions, 2 small blades of
pounded mace, pepper and salt to taste, ¼ pint of rice, parsley and
butter. _Mode._—Truss the fowl as for boiling, and put it into a
stewpan with sufficient clear well-skimmed mutton broth to cover it;
add the onion, mace, and a seasoning of pepper and salt; stew very
gently for about 1 hour, should the fowl be large, and about ½ hour
before it is ready put in the rice, which should be well washed and
soaked. When the latter is tender, strain it from the liquor, and put
it on a sieve reversed to dry before the fire, and, in the mean time,
keep the fowl hot. Dish it, put the rice round as a border, pour a
little parsley and butter over the fowl, and the remainder send to
table in a tureen. _Time._—A large fowl, 1 hour. _Average cost_, 2_s._
6_d._ _Sufficient_ for 3 or 4 persons. _Seasonable_ all the year.
FOWLS, to Bone, for Fricassees, Curries, and Pies.
First carve them entirely into joints, then remove the bones, beginning
with the legs and wings, at the head of the largest bone; hold this
with the fingers, and work the knife as directed in the recipe
above. The remainder of the birds is too easily done to require any
instructions.
FOWL, Croquettes of (an Entrée).
_Ingredients._—3 or 4 shalots, 1 oz. of butter, 1 teaspoonful of flour,
white sauce; pepper, salt, and pounded mace to taste; ½ teaspoonful of
pounded sugar, the remains of cold roast fowls, the yolks of 2 eggs,
egg, and bread-crumbs. _Mode._—Mince the fowl, carefully removing all
skin and bone, and fry the shalots in the butter; add the minced fowl,
dredge in the flour, put in the pepper, salt, mace, pounded sugar,
and sufficient white sauce to moisten it; stir to it the yolks of 2
well-beaten eggs, and set it by to cool. Then make the mixture up
into balls, egg and bread-crumb them, and fry a nice brown. They may
be served on a border of mashed potatoes, with gravy or sauce in the
centre. _Time._—10 minutes to fry the balls. _Seasonable_ at any time.
FOWL AND RICE, Croquettes of (an Entrée).
_Ingredients._—¼ lb. of rice, 1 quart of stock or broth, 3 oz. of
butter, minced fowl, egg, and bread-crumbs. _Mode._—Put the rice into
the above proportion of cold stock or broth, and let it boil very
gently for ½ hour; then add the butter, and simmer it till quite dry
and soft. When cold, make it into balls, hollow out the inside, and
fill with minced fowl made by recipe. The mince should be rather thick.
Cover over with rice, dip the balls into egg, sprinkle them with
bread-crumbs, and fry a nice brown. Dish them, and garnish with fried
parsley. Oysters, white sauce, or a little cream, may be stirred into
the rice before it cools. _Time._—½ hour to boil the rice, 10 minutes
to fry the croquettes. _Average cost_, exclusive of the fowl, 8_d._
_Seasonable_ at any time.
FOWL, Curried.
_Ingredients._—1 fowl, 2 oz. of butter, 3 onions sliced, 1 pint of
white veal gravy, 1 tablespoonful of curry-powder, 1 tablespoonful
of flour, 1 apple, 4 tablespoonfuls of cream, 1 tablespoonful of
lemon-juice. _Mode._—Put the butter into a stewpan, with the onions
sliced, the fowl cut into small joints; and the apple peeled, cored,
and minced. Fry of a pale brown, add the stock, and stew gently for
20 minutes; rub down the curry-powder and flour with a little of the
gravy, quite smoothly, and stir this to the other ingredients; simmer
for rather more than ½ hour, and just before serving, add the above
proportion of hot cream and lemon-juice. Serve with boiled rice, which
may either be heaped lightly on a dish by itself, or put round the
curry as a border. _Time._—50 minutes. _Average cost_, 3_s._ 3_d._
_Sufficient_ for 3 or 4 persons. _Seasonable_ in the winter.
_Note._—This curry may be made of cold chicken, but undressed meat
will be found far superior.
FOWL, Fricasseed.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, 1
strip of lemon-peel, 1 blade of pounded mace, 1 bunch of savoury herbs,
1 onion, pepper and salt to taste, 1 pint of water, 1 teaspoonful of
flour, ¼ pint of cream, the yolks of 2 eggs. _Mode._—Carve the fowls
into nice joints; make gravy of the trimmings and legs, by stewing them
with the lemon-peel, mace, herbs, onion, seasoning, and water, until
reduced to ½ pint; then strain, and put in the fowl. Warm it through,
and thicken with a teaspoonful of flour; stir the yolks of the eggs
into the cream; add these to the sauce, let it get thoroughly hot, but
do not allow it to boil, or it will curdle. _Time._—1 hour to make the
gravy, ¼ hour to warm the fowl. _Average cost_, exclusive of the cold
chicken, 8_d._ _Seasonable_ at any time.
FOWLS, Fried.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowls,
vinegar, salt and cayenne to taste, 3 or 4 minced shalots. For the
batter,—½ lb. of flour, ½ pint of hot water, 2 oz. of butter, the
whites of 2 eggs. _Mode._—Cut the fowl into nice joints; steep them for
an hour in a little vinegar, with salt, cayenne, and minced shalots.
Make the batter by mixing the flour and water smoothly together; melt
in it the butter, and add the whites of egg beaten to a froth; take out
the pieces of fowl, dip them in the batter, and fry in boiling lard, a
nice brown. Pile them high in the dish, and garnish with fried parsley
or rolled bacon. When approved, a sauce or gravy may be served with
them. _Time._—10 minutes to fry the fowl. _Average cost_, exclusive of
the cold fowl, 8_d._ _Seasonable_ at any time.
FOWLS, Fried.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl,
vinegar, salt and cayenne to taste, 4 minced shalots, yolk of egg;
to every teacupful of bread-crumbs allow 1 blade of pounded mace, ½
teaspoonful of minced lemon-peel, 1 saltspoonful of salt, a few grains
of cayenne. _Mode._—Steep the pieces of fowl as in the preceding
recipe, then dip them into the yolk of an egg or clarified butter;
sprinkle over bread-crumbs with which have been mixed salt, mace,
cayenne, and lemon-peel in the above proportion. Fry a light brown, and
serve with or without gravy, as may be preferred. _Time._—10 minutes
to fry the fowl. _Average cost_, exclusive of the cold fowl, 6_d._
_Seasonable_ at any time.
FOWLS, Fried, and French Beans.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl; the
yolk of 1 egg, 2 oz. of butter, 1 blade of pounded mace, ¼ saltspoonful
of grated nutmeg, bread-crumbs and chopped parsley. _Mode._—Cut the
fowl into neat joints, brush them over with the yolk of egg, and
sprinkle them with bread-crumbs, with which the _parsley_, _nutmeg_,
and _mace_ have been well mixed. Fry the fowl in the butter until of a
nice brown, and dish the pieces on French beans boiled, and afterwards
simmered for a minute or two in butter. The dish should be garnished
with rolled bacon. _Time._—10 minutes to fry the fowl. _Average cost_,
exclusive of the cold fowl, 6_d._ _Seasonable_ from July to September.
FOWL au Gratin.
[COLD MEAT COOKERY.] _Ingredients._—The remains of either cold roast
or boiled fowl, ½ pint of Béchamel sauce, a dessertspoonful of grated
Parmesan cheese, pepper and salt to taste, ¼ saltspoonful of grated
nutmeg, ¼ pint of cream, 2 tablespoonfuls of bread-crumbs, fried
potatoes. _Mode._—Mince the fowl not too finely, and make it hot in
the Béchamel sauce, to which the nutmeg, pepper and salt, and cream,
have been added. When well mixed, serve the fowl on to a dish, cover it
with the bread-crumbs and Parmesan cheese, drop over a little clarified
butter, and bake in the oven until of a pale brown. Garnish the dish
with fried potatoes. _Time._—10 minutes to warm the fowl, 10 minutes to
bake. _Seasonable_ at any time.
FOWL, Hashed. An Entrée.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, 1
pint of water, 1 onion, 2 or 3 small carrots, 1 blade of pounded mace,
pepper and salt to taste, 1 small bunch of savoury herbs, thickening
of butter and flour, 1½ tablespoonful of mushroom ketchup. _Mode._—Cut
off the best joints from the fowl, and the remainder make into gravy,
by adding to the bones and trimmings a pint of water, an onion sliced
and fried of a nice brown, the carrots, mace, seasoning, and herbs.
Let these stew gently for 1½ hour, strain the liquor, and thicken
with a little flour and butter. Lay in the fowl, thoroughly warm it
through, add the ketchup, and garnish with sippets of toasted bread.
_Time._—Altogether 1¾ hour. _Average cost_, exclusive of the cold fowl,
4_d._ _Seasonable_ at any time.
FOWL, Hashed, Indian Fashion (an Entrée).
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, 3
or 4 sliced onions, 1 apple, 2 oz. of butter, pounded mace, pepper and
salt to taste, 1 tablespoonful of curry-powder, 2 tablespoonfuls of
vinegar, 1 tablespoonful of flour, 1 teaspoonful of pounded sugar, 1
pint of gravy. _Mode._—Cut the onions into slices, mince the apple, and
fry these in the butter; add pounded mace, pepper, salt, curry-powder,
vinegar, flour, and sugar in the above proportions; when the onion is
brown, put in the gravy, which should be previously made from the bones
and trimmings of the fowls, and stew for ¾ hour; add the fowl cut into
nice-sized joints, let it warm through, and when quite tender, serve.
The dish should be garnished with an edging of boiled rice. _Time._—1
hour. _Average cost_, exclusive of the fowl, 8_d._ _Seasonable_ at any
time.
FOWL, an Indian Dish of (an Entrée).
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, 3
or 4 sliced onions, 1 tablespoonful of curry-powder, salt to taste.
_Mode._—Divide the fowl into joints; slice and fry the onions in a
little butter, taking care not to burn them; sprinkle over the fowl a
little curry-powder and salt; fry these nicely, pile them high in the
centre of the dish, cover with the onion, and serve with a cut lemon on
a plate. Care must be taken that the onions are not greasy: they should
be quite dry, but not burnt. _Time._—5 minutes to fry the onions, 10
minutes to fry the fowl. _Average cost_, exclusive of the fowl, 4_d._
_Seasonable_ during the winter months.
FOWL à la Mayonnaise.
_Ingredients._—A cold roast fowl, Mayonnaise sauce, 4 or 5 young
lettuces, 4 hard-boiled eggs, a few water-cresses, endive. _Mode._—Cut
the fowl into neat joints, lay them in a deep dish, piling them high in
the centre, sauce the fowl with Mayonnaise, and garnish the dish with
young lettuces cut in halves, water-cresses, endive, and hard-boiled
eggs: these may be sliced in rings, or laid on the dish whole, cutting
off at the bottom a piece of the white, to make the egg stand. All
kinds of cold meat and solid fish may be dressed à la Mayonnaise, and
make excellent luncheon or supper dishes. The sauce should not be
poured over the fowls until the moment of serving. Should a very large
Mayonnaise be required, use 2 fowls instead of one, with an equal
proportion of the remaining ingredients. _Average cost_, with one fowl,
3_s._ 6_d._ _Sufficient_ for a moderate-sized dish. _Seasonable_ from
April to September.
FOWL, Minced (an Entrée).
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, 2
hard-boiled eggs, salt, cayenne, and pounded mace, 1 onion, 1 faggot
of savoury herbs, 6 tablespoonfuls of cream, 1 oz. of butter, two
teaspoonfuls of flour, ½ teaspoonful of finely-minced lemon-peel, 1
tablespoonful of lemon-juice. _Mode._—Cut out from the fowl all the
white meat, and mince it finely without any skin or bone; put the
bones, skin, and trimmings into a stewpan with an onion, a bunch of
savoury herbs, a blade of mace, and nearly a pint of water; let this
stew for an hour, then strain the liquor. Chop the eggs small; mix them
with the fowl; add salt, cayenne, and pounded mace, put in the gravy
and remaining ingredients; let the whole just boil, and serve with
sippets of toasted bread. _Time._—Rather more than 1 hour. _Average
cost_, exclusive of the fowl, 8_d._ _Seasonable_ at any time.
_Note._—Another way to make this is to mince the fowl, and warm it in
white sauce or Béchamel. When dressed like this, 3 or 4 poached eggs
may be placed on the top: oysters, or chopped mushrooms, or balls of
oyster forcemeat, may be laid round the dish.
FOWL, Minced, à la Béchamel.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl,
6 tablespoonfuls of Béchamel sauce, 6 tablespoonfuls of white stock,
the white of 1 egg, bread-crumbs, clarified butter. _Mode._—Take the
remains of roast fowls, mince the white meat very small, and put it
into a stewpan with the Béchamel and stock; stir it well over the fire,
and just let it boil up. Pour the mince into a dish, beat up the white
of egg, spread it over, and strew on it a few grated bread-crumbs; pour
a very little clarified butter on the whole, and brown either before
the fire or with a salamander. This should be served in a silver dish,
if at hand. _Time._—2 or 3 minutes to simmer in the sauce. _Seasonable_
at any time.
FOWL, Ragoût of.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowls,
3 shalots, 2 blades of mace, a faggot of savoury herbs, 2 or 3 slices
of lean ham, 1 pint of stock or water, pepper and salt to taste, 1
onion, 1 dessertspoonful of flour, 1 tablespoonful of lemon-juice, ½
teaspoonful of pounded sugar, 1 oz. of butter. _Mode._—Cut the fowls up
into neat pieces, the same as for a fricassee; put the trimmings into
a stewpan with the shalots, mace, herbs, ham, onion, and stock (water
may be substituted for this). Boil it slowly for 1 hour, strain the
liquor, and put a small piece of butter into a stewpan; when melted,
dredge in sufficient flour to dry up the butter, and stir it over the
fire. Put in the strained liquor, boil for a few minutes, and strain
it again over the pieces of fowl. Squeeze in the lemon-juice, add the
sugar and a seasoning of pepper and salt, make it hot, but do not allow
it to boil; lay the fowl neatly on the dish, and garnish with croûtons.
_Time._—Altogether 1½ hour. _Average cost_, exclusive of the cold fowl,
9_d._ _Seasonable_ at any time.
FOWLS, Roast.
_Ingredients._—A pair of fowls, a little flour. _Mode._—Fowls, to be
tender, should be killed a couple of days before they are dressed;
when the feathers come out easily; then let them be picked and cooked.
In drawing them be careful not to break the gall-bag, as, wherever it
touches, it would impart a very bitter taste; the liver and gizzard
should also be preserved. Truss them in the following manner:—After
having carefully picked them, cut off the head, and skewer the skin of
the neck down over the back. Cut off the claws, dip the legs in boiling
water, and scrape them; turn the pinions under, run a skewer through
them and the middle of the legs, which should be passed through the
body to the pinion and leg on the other side, one skewer securing the
limbs on both sides. The liver and gizzard should be placed in the
wings, the liver on one side and the gizzard on the other. Tie the legs
together by passing a trussing-needle, threaded with twine, through the
backbone, and secure it on the other side. If trussed like a capon, the
legs are placed more apart. When firmly trussed, singe them all over;
put them down to a bright clear fire, paper the breasts with a sheet of
buttered paper, and keep the fowls well basted. Roast them for ¾ hour,
more or less, according to the size, and 10 minutes before serving,
remove the paper, dredge the fowls with a little fine flour, put a
piece of butter into the basting-ladle, and as it melts baste the fowls
with it; when nicely frothed and of a rich colour, serve with good
brown gravy (a little of which should be poured over the fowls), and a
tureen of well-made bread sauce. Mushroom, oyster, or egg sauce, are
very suitable accompaniments to roast fowl.—Chicken is roasted in the
same manner. _Time._—A very large fowl, quite 1 hour; a medium-sized
one, ¾ hour; chicken, ½ hour, or rather longer. _Average cost_, in full
season, 5_s._ a pair; when scarce, 7_s._ 6_d._ the pair. _Sufficient_
for 6 or 7 persons. _Seasonable_ all the year, but scarce in early
spring.
[Illustration: ROAST FOWL.]
FOWL, Roast, to Carve.
A roast fowl is carved in the same manner as a boiled fowl, viz., by
cutting along the line from 1 to 2, and then round the leg between
it and the wing. The markings and detached pieces, as shown in the
engravings under the heading of “Boiled Fowl,” supersede the necessity
of our lengthily again describing the operation. It may be added, that
the liver, being considered a delicacy, should be divided, and one half
served with each wing. In the case of a fowl being stuffed, it will be
proper to give each guest a portion, unless it be not agreeable to some
one of the party.
[Illustration: ROAST FOWL.]
FOWL, Roast, Stuffed.
_Ingredients._—A large fowl, forcemeat, a little flour. _Mode._—Select
a large plump fowl, fill the breast with forcemeat, truss it firmly,
the same as for a plain roast fowl, dredge it with flour, and put it
down to a bright fire. Roast it for nearly or quite an hour, should it
be very large; remove the skewers, and serve with a good brown gravy
and a tureen of bread sauce. _Time._—Large fowl, nearly or quite 1
hour. _Average cost_, in full season, 2_s._ 6_d._ each. _Sufficient_
for 4 or 5 persons. _Seasonable_ all the year, but scarce in early
spring.
_Note._—Sausage-meat stuffing may be substituted: this is now a very
general mode of serving fowl.
FOWL SAUTE with Peas (an Entrée).
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast
fowl, 2 oz. of butter, pepper, salt, and pounded mace to taste, 1
dessertspoonful of flour, ½ pint of weak stock, 1 pint of green peas,
1 teaspoonful of pounded sugar. _Mode._—Cut the fowl into nice pieces;
put the butter into a stewpan; sautez or fry the fowl a nice brown
colour, previously sprinkling it with pepper, salt, and pounded mace.
Dredge in the flour, shake the ingredients well round, then add the
stock and peas, and stew till the latter are tender, which will be in
about 20 minutes; put in the pounded sugar, and serve, placing the
chicken round, and the peas in the middle of the dish. When liked,
mushrooms may be substituted for the peas. _Time._—Altogether 40
minutes. _Average cost_, exclusive of the fowl, 7_d._ _Seasonable_ from
June to August.