FOWLS, Broiled, and Mushroom Sauce.
Ingredients.—A large fowl; seasoning, to taste, of pepper and salt, 2 handfuls of button mushrooms, 1 slice of lean ham, ¾ pint of thickened gravy, 1 teaspoonful of lemon juice, ½ teaspoonful of pounded sugar. Mode.—Cut the fowl into quarters, roast it until three-parts done, and keep it well basted whilst at the fire. Take the fowl up, broil it for a few minutes over a clear fire, and season it with pepper and salt. Have ready some mushroom sauce made in the following manner. Put the mushrooms into a stewpan with a small piece of butter, the ham, a seasoning of pepper and salt, and the gravy; simmer these gently for ½ hour, add the lemon-juice and sugar, dish the fowl, and pour the sauce round them. Time.—To roast the fowl, 35 minutes; to broil it, 10 to 15 minutes. Average cost, in full season, 2s. 6d. Sufficient for 4 or 5 persons. Seasonable.—In full season from May to January.