Fowl, Curried
INGREDIENTS for dish sufficient for 4 persons. -1 fowl, 2 oz. of butter, 3 onions sliced, 1 pint of white veal gravy, 1 teaspoonful of curry-powder, 1 tablespoonful of flour, 1 apple, 4 tablespoonfuls of cream, 1 tablespoonful of lemon-juice.
AVERAGE CosT, 3s. 6d.
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 1/2 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.
SEASONABLE in the winter.
Note. This curry may be made of cold fowl; but fresh is better.
FOWL, FRICASSEED.
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, pint of cream, the yolks of 2 eggs. AVERAGE COST, exclusive of the cold fowl, 8d. Carve the fowl into nice joints; make gravy of the trimmings and legs, by stewing with the lemon-peel, mace, herbs, onion, seasoning and water, until reduced to 1/2 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, hour to warm the fowl.
SEASONABLE at any time.
Fowl, Fried. (Cold Meat Cookery.) -INGREDIENTS. -The remains of cold roast fowl, vinegar, salt and cayenne to taste, 3 or 4 minced shalots. For the batter - 1 lb. of flour, 1/2 pint of hot water, 2 oz. of butter, the whites of 2 eggs. AVERAGE COST, exclusive of the cold fowl, 8d. 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 eg 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.
SEASONABLE at any time.
Fowl, Fried. (Cold Meat Cookery.) -INGREDIENTS. - The remains of cold roast fowl, vinegar, salt and cayenne to taste, minced shalots, yolk of egg; to every teacupful of bread-crumbs allow 1 blade of pounded mace, 1/21 teaspoonful of minced lemon-peel, 1 saltspoonful of salt, a few grains of cayenne.
AVERAGE COST, exclusive of the fowl, 4d.
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 preferred.
TIME.-10 minutes to fry the fowl.
SEASONABLE at any time.
FOWL, HASHED.
Fowl, Fried, and French Beans. (Cold Meat Cookery.) - INGREDI ENTS. -The remains of cold roast fowl, the yolk of 1 egg, 2 oz. of butter, 1 blade of pounded mace, 1/4 saltspoonful of grated nutmeg, bread-crumbs and chopped parsley. AVERAGE COST, exclusive of cold fowl, 4d.
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 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.
SEASONABLE from July to September.
Fowl au Gratin. (Cold Meat Cookery.)-INGREDIENTS. - The remains of either cold roast or boiled fowl, 1/2 pint of Béchamel sauce, a dessertspoonful of grated Parmesan cheese, pepper and salt to taste. 1/4 saltspoonful of grated nutmeg, 1/4 pint of cream, 2 tablespoonfuls of bread-crumbs, fried potatoes.
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, put the fowl on a dish, cover it with the breadcrumbs and Parmesan cheese, drop over a little clarified butter, and bake in the oven until of a pale brown. Garnish the disk with fried potatoes.
TIME.-10 minutes to warm the fowl, 10 minutes to bake.
SEASONABLE at any time.
Fowl, Hashed. (Cold Meat Cookery.) -INGREDIENTS. - The remains of cold roast fowl, 1 pint of water, 1 onion, 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. AVERAGE COST, exclusive of the fowl, 3d.
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 mace, seasoning and herbs. Let them stew gently for 1½ hour, strain the liquor, and thicken with a little flour and butter.
Layin the fowl, thoroughly warm it through, add the ketchup, and garnish with sippets of toasted bread.
TIME.-Altogether 1 hour.
SEASONABLE at any time.
FOWL, HASHED.
Fowl, Hashed. (Indian Fashion.) (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. AVER- AGE COST, exclusive of the cold fowl, 8d.
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 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.
SEASONABLE at any time. (An Fowl, An Indian Dish of.
Entrée.) (Cold Meat Cookery.)-INGRE- DIENTS. The remains of cold roast fowl, 3 or 4 sliced onions, 1 tablespoonful of currypowder, salt to taste. AVERAGE COST, exclusive of the fowl, 3d.
Divide the fowl into joints; slice and fry the onions in a little butter, taking care not to burn them; sprinkle over the fowla 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.
SEASONABLE in winter.
Fowl à la Mayonnaise. - INGRE- DIENTS for dish sufficient for 4 persons. -A cold roast fowl, Mayonnaise sauce, 4 or 5 young lettuces, 4 hard-boiled eggs, a few watercresses, endive. AVERAGE COST, 3s. 6d.
Cut the fowl into neat joints, lay them in a deep dish, piling them high in the centre, mask the fowl with Mayonnaise, and garnish the dish with young lettuces cut up, watercresses, endive and slices of hard- Joiled eggs. 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 remaining ingredients.
SEASONABLE from April to September.
FOWL, RAGOÛT OF.
Fowl, Minced. (An Entrée.) (Cold Meat Cookery.) - INGREDIENTS for moderate-sized dish. 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, 2 teaspoonfuls of flour, ½ teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice. AVERAGE COST, exclusive of the fowl, 9d.
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.
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 for small dish. 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. AVERAGE Cost, exclusive of the cold fowl, 8d.
Take the remains of roast fowl, 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 for moderate-sized dish. The remains of cold roast fowl, 3 shalots, 2 blades of mace, a faggot of savoury herbs, 2 or 3 slices of lean ham, 1 pint pint of of stock or water, pepper pper and salt to taste, 1 onion, 1 dessertspoonful of flour, 1 tablespoonful of lemon-juice, 1/2 teaspoonful FOWL, ROAST. of pounded sugar, 1 oz. of butter. AVERAGE Cost, exclusive of the fowl, 9d.
Cut the fow 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.
SEASONABLE at any time.