410. How To Grill Cold Fowls

Trim the joints that remain, and having dipped them in" clarified butter, spread over them a coating of finely powdered bread crumbs, mixed with very finely ground nutmeg, mace, cayenne, and salt in small quantities, lay them upon a clean gridiron over a clear fire, broil gently.

411. Roasted Guinea Fowl

This bird has very much the flavour of a pheasant, and should be allowed to hang as long as it can without being too far gone'; it may be then trussed and dressed as a pheasant or as a turkey. Serve with a rich brown gravy and bread sauce; it will take from forty-five to fifty minutes.

412. Fricassee Of Fowl

The fowl must be rather better than parboiled; this is done best by placing it in a jar instead of immediately into the water, in the jar should be put a small lump of butter rolled in flour, parsley, an onion sliced, and a little salt; the jar and its ingredients should be placed in a saucepan, and when the fowl is three parts done it should be taken out, drained, and dried with a cloth, and the liquor strained and skimmed; place it in a stewpan with two slices of ham of moderate thickness, add a little butter and flour to colour; the liquor from the jar will serve to moisten it; add a few mushrooms, chopped parsley, a handful of spring onions cut small, sorrel, a bay leaf, a clove, and a little seasoning, let it stew, occasionally skimming it until done, take away the herbs, thicken the sauce with cream, squeeze in lemon juice, pour the sauce over the fowl when dished. Be careful that it does not boil while stewing, or the fowl will be spoiled.

413. Made Dishes Of Poultry. - Fowl A La Provencal

Partly roast the fowl, cut it up, detaching the wings and legs, carefully dividing side bones, neck bones, breast, and back in as handsome pieces as possible; take eight or ten large onions, which cut in slices of moderate thickness, make in a stewpan a layer of the sliced onion with some chopped parsley, then lay upon it some of the fowl, again a layer of the onion and parsley until the whole of the fowl and onion are used; place in two bay leaves and about as much salt as would fill a large tea-spoon, four table-spoonfuls of olive oil, or, if that is not to the palate, substitute cream; it should simmer gently until enough, and then be dished, the onion in the middle; serve with a little sauce.

414. Fowl A La Bechamel

If you have had a roast capon for the second course the day before, and only a little cut from the breast, take a sharp knife and cut through the breast bone down nearly to the rump, left of the breast, take off the skin and cut it up as you would for pulled fowl; have ready in a stewpan a little good white sauce, chopped parsley, and shalot, a little piece of mushroom chopped, boil all this together, keeping it quite thick, scrape out anything remaining in the inside of the fowl, after season the emineet with lemon juice, salt, and cayenne pepper, fill in the fowl imitating a whole fowl, cover it with bread crumbs, sprinkle clarified butter all over the bread crumbs, butter paper;and tie round the fowl, put it into the oven to brown the top and get hot through, when done a light brown take off the paper, and put it into your dish with a good sauce under it.