After the fowl is nicely stuffed and trussed, tie it into a floured cloth, put into a stewing-pan, cover with hot water, let it simmer very gently for an hour and a half; put it on a hot dish, and pour over it a white sauce or a little chopped parsley and butter. Serve with tongue or ham. Garnish the dish with nicely grilled bacon. (Take care the water boils before the fowl is put in.)
The remains of Cold Roast Fowl. I strip of Lemon-Peel, I Blade of pounded Mace, I bunch of savoury Herbs. I Onion.
Pepper and Salt, 1 Pint Water, 1 teaspoonful of Flour. pint of Cream. The Yolks of a Eggs.
Divide remains of fowl into nice little joints; make gravy of the trimmings and legs by stewing them with lemon-peel, mace, herbs, onion, seasoning, and water, until reduced to half a pint; when strained, put in fowl. Warm through and through, thicken with a teaspoonful of flour; stir the yolks of eggs into the cream. Let it get thoroughly hot, but do not boil. Time, one hour to make the gravy, a quarter of an hour to warm the fowl.
2 young Fowls killed the day before. A few slices of Bacon.
Pepper and Salt. A glass of Wine.
I oz. of Butter and Fat.
After having carefully picked, and singed the small feathers by burning a clean paper over the fowl, cut off the neck and skewer the skin down over the back. Cut off the claws, dip the legs in boiling water, scrape them, and turn the pinions under; run a skewer through them and the middle of the leg through the body, to the pinion and leg on the other side. The liver and gizzard should be placed in the wings, liver on one side, gizzard on the other. Tie the legs together by passing a trussing-needle, threaded with twine, through the backbone, and securing on the other side. Now place your chickens, with the breast down, in a baking-pot; if not quite young and tender put half a pint of water in the pot, also a little of the butter and fat. In an hour's time turn the chickens over, put over them some more butter and fat, and a glass of wine. Put on the outside of the lid of the baking-pot some coals of wood fire. When the chickens are nice and brown, send them in. Garnish with some fried bacon, and serve with bread sauce. Time, about one hour and a half.
The remains of Cold Roast Chicken. I oz. Butter.
A saltspoonful of Pepper. Salt. A little Nutmeg.
Cut up the fowl into nice pieces, put it into a stewing-pan with the butter, let it fry a nice brown, having sprinkled it with pepper and salt. Dredge in the flour, shake the ingredients well about, then add the stock and peas. Stew till the latter are tender, which will be twenty minutes. Arrange the chicken round and the peas in the middle. Mushrooms may be substituted for peas.
2 nice young Fowls. 2 Onions. A blade of Mace.
About i dozen Allspice and 1 dozen Pepper put into a tiny muslin bag.
A tablespoonful of Butter and one of Fat. 1 wineglass of White Wine. 2 oz. of Vermicelli, 1 oz. of Macaroni. Stuffing for the Chicken.
Have your chickens nicely cleaned and singed. Set them on a slow fire in a flat baking-pot with a cup of water, two or three white onions (only peeled and slit across the top), the little bag of spice, and the butter and fat. Let it simmer for an hour (the chicken to be skewered and stuffed with the ordinary stuffing used for turkey, etc.), turning the breast downwards. When nearly done, stir in the vermicelli and macaroni. Add a little white stock if necessary. Remove the bag of spice and place the fowls on a dish, and just before serving whip up an egg with a glass of wine or some lemon juice, and pour over the chickens. Serve. Very good.