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 "Fowl, To Stuff and Bone."
The remainder of the bird is too easily done to require any instructions.
Fowl, Croquettes of. (An Entrée). -INGREDIENTS.-1 or 2 shalots, or lemon and herb flavouring, 1 oz. of butter, 1 tea spoonful of flour, white sauce; pepper, salt and pounded mace to taste; teaspoonful of pounded sugar, the remains of cold roast fowls, the yolks of 2 eggs, egg and breadcrumbs. AVERAGE COST, exclusive of the cold fowl, 6d.
FOWL, CURRIED.
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, or dry.
TIME.-10 minutes to fry the balls.
SEASONABLE at any time.
Fowl and Rice, Croquettes of. (An Entrée).- INGREDIENTS for small dish. - lb. of rice, 1 quart of stock or broth, 3 oz. of butter, minced fowl, egg and breadcrumbs. AVERAGE COST, exclusive of the fowl, 9d.
Put the rice into the above proportion of cold stock or broth, and let it boil very gently for 1/24 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 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.- hour to boil the rice, 10 minutes to fry the croquettes.
SEASONABLE at any time.