Cut into joints, and take the skin from some cold fowls, lay them into a deep dish, strew over them a little fine salt and cayenne, add the juice of a lemon, and let them remain for an hour, moving them occasionally, that they may all absorb a portion of the acid; then dip them one by one into some French batter (see page 113), and fry them a pale brown over a gentle fire. Serve them garnished with very green crisped parsley. A few drops of eschalot vinegar may be mixed with the lemon-juice which is poured to the fowls, or slices of raw onion or eschalot, and small branches of sweet herbs may be laid amongst them, and cleared off before they are dipped into the batter. Gravy made of the trimmings, thickened, and well flavoured, may be sent to table with them in a tureen, and dressed bacon (see page 196,) in a dish apart.
Carve and soak the remains of roast fowls as above, wipe them dry, dip them into clarified butter, and then into fine bread-crumbs, and broil them gently over a very clear fire. A little finely-minced lean of ham, or grated lemon-peel, with a seasoning of cayenne, salt, and mace, mixed with the crumbs, will vary this dish agreeably. When fried, instead of broiled, the fowls may be dipped into yolk of egg, instead of butter, but this renders them too dry for the gridiron.
(the Housekeeper's Receipt; a Supper Dish.) Cut very equally a sufficient number of slices from a cold ham, to form two or even three layers round the rim of the dish which is to be sent to table. Place the fowls, neatly carved and trimmed, in the centre, with some branches of curled parsley, or other light foliage amongst them. Cold tongue may be substituted for the ham with advantage. This dish has a handsome appearance, and is convenient for the purpose of quick serving.