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Fowl, Roast, Stuffed
INGRE DIENTS for dish for 4 or 5 persons. A large fowl, forcemeat, a little flour. AVERAGE COST, 4s.
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.
SEASONABLE all the year, but scarce in early spring.
Note. Sausage-meat stuffing may be substituted for the forcemeat. Fowl Sauté, with Peas. (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, 1/2 pint of weak stock, 1 pint of green peas, 1 teaspoonful of pounded sugar. AVERAGE COST, exclusive of the cold fowl. 9d.
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.
SEASONABLE from June to August.
FOWL SCOLLOPS.
Fowl Scollops. (Cold Meat Cookery.)-INGREDIENTS. - The remains of cold roast or boiled fowl, pint of Béchamel, or white sauce.
Strip off the skin from the fowl; cut the meat into thin slices, and warm them in about 1/2 pint, or rather more of Béchamel or white sauce. When quite hot, serve, and garnish the dish with rolled ham or bacon toasted.
TIME.-1 minute to simmer the slices of fowl.
SEASONABLE at any time.
Fowl, To Stuff and Bone. (Miss ACTON'S Recipe.) - Cut through the skin down the centre of the back, and raise the flesh carefully on either side with the point of a sharp knife, until the sockets of the int wings and thighs are reached. Till a little practice has been gained, it will perhaps be best to bone their joints before proceeding further; but after they are once detached from it, the whole of the body may be easily separated from the flesh, and taken FOWL, BONED. out entire; only the neck, bones and the merrythought will then remain to be removed. The bird thus prepared may either be restored to its original form by filling the legs and wings with forcemeat, and the body with chopped tongue or bacon, sausage meat or forcemeat, such as will give a marbled appearance to the bird when cut, and then be sewed up and trussed as usual; or the legs and wings may be drawn inside the body, when less stuffing will be required. In any case the fowl when cooked should present a smooth rounded surface easy to carve.
FRENCH TERMS. ance of good cookery, and mastering its science.
We have now schools within the reach of even the poorest, where English girls can learn, not only how to bake, boil and stew, but what should be treated in these various modes of cooking, and why; also the most economical way of using and cooking food. Advancing higher, we now learn from good cookery books as well as schools how to make the various dainty dishes that used to be out of the reach of English cooks, but "Honour to whom Honour is due; " it is to the French we owe our inspiration to become perfect in the art of cookery.
Most of the entrées and made dishes which are, by reason of their delicate sauces and flavouring, as well as by the difficulty of their preparation esteemed more highly than simply cooked food, we owe to the cleverness of the French cooks, and it is rare that we ever give them English names; but a still greater advantage in French cookery is how to make the most of and utilize everything in the way of food.
In the kitchen of the lower middle class and the poorer of the French people, no matter to what class they belong, there is far less meat-the most costly of our provisions-consumed, than in the same classes here, yet the fare is more varied, more dainty and more appetising than ours.
In one thing we must all agree in reference to French cookery, and that is, that their way of treating vegetables is superior to ours and that in their hands they become not simply accessories, but in themselves one of the pleasantest of foods.
French Terms used in modern Household Cookery, explained.