[Cold Meat Cookery.] Ingredients.—The remains of cold roast fowl, vinegar, salt and cayenne to taste, 4 minced shalots, yolk of egg; to every teacupful of bread-crumbs allow 1 blade of pounded mace, ½ teaspoonful of minced lemon-peel, 1 saltspoonful of salt, a few grains of cayenne. Mode.—Steep the pieces of fowl as in the preceding recipe, then dip them into the yolk of an egg or clarified butter; sprinkle over bread-crumbs with which have been mixed salt, mace, cayenne, and lemon-peel in the above proportion. Fry a light brown, and serve with or without gravy, as may be preferred. Time.—10 minutes to fry the fowl. Average cost, exclusive of the cold fowl, 6d. Seasonable at any time.
FOWLS, Fried, and French Beans.
[Cold Meat Cookery.] Ingredients.—The remains of cold roast fowl; the yolk of 1 egg, 2 oz. of butter, 1 blade of pounded mace, ¼ saltspoonful of grated nutmeg, bread-crumbs and chopped parsley. Mode.—Cut the fowl into neat joints, brush them over with the yolk of egg, and sprinkle them with bread-crumbs, with which the parsley, nutmeg, and mace have been well mixed. Fry the fowl in the butter until of a nice brown, and dish the pieces on French beans boiled, and afterwards simmered for a minute or two in butter. The dish should be garnished with rolled bacon. Time.—10 minutes to fry the fowl. Average cost, exclusive of the cold fowl, 6d. Seasonable from July to September.
FOWL au Gratin.
[Cold Meat Cookery.] Ingredients.—The remains of either cold roast or boiled fowl, ½ pint of Béchamel sauce, a dessertspoonful of grated Parmesan cheese, pepper and salt to taste, ¼ saltspoonful of grated nutmeg, ¼ pint of cream, 2 tablespoonfuls of bread-crumbs, fried potatoes. Mode.—Mince the fowl not too finely, and make it hot in the Béchamel sauce, to which the nutmeg, pepper and salt, and cream, have been added. When well mixed, serve the fowl on to a dish, cover it with the bread-crumbs and Parmesan cheese, drop over a little clarified butter, and bake in the oven until of a pale brown. Garnish the dish with fried potatoes. Time.—10 minutes to warm the fowl, 10 minutes to bake. Seasonable at any time.
FOWL, Hashed. An Entrée.
[Cold Meat Cookery.] Ingredients.—The remains of cold roast fowl, 1 pint of water, 1 onion, 2 or 3 small carrots, 1 blade of pounded mace, pepper and salt to taste, 1 small bunch of savoury herbs, thickening of butter and flour, 1½ tablespoonful of mushroom ketchup. Mode.—Cut off the best joints from the fowl, and the remainder make into gravy, by adding to the bones and trimmings a pint of water, an onion sliced and fried of a nice brown, the carrots, mace, seasoning, and herbs. Let these stew gently for 1½ hour, strain the liquor, and thicken with a little flour and butter. Lay in the fowl, thoroughly warm it through, add the ketchup, and garnish with sippets of toasted bread. Time.—Altogether 1¾ hour. Average cost, exclusive of the cold fowl, 4d. Seasonable at any time.
FOWL, Hashed, Indian Fashion (an Entrée).
[Cold Meat Cookery.] Ingredients.—The remains of cold roast fowl, 3 or 4 sliced onions, 1 apple, 2 oz. of butter, pounded mace, pepper and salt to taste, 1 tablespoonful of curry-powder, 2 tablespoonfuls of vinegar, 1 tablespoonful of flour, 1 teaspoonful of pounded sugar, 1 pint of gravy. Mode.—Cut the onions into slices, mince the apple, and fry these in the butter; add pounded mace, pepper, salt, curry-powder, vinegar, flour, and sugar in the above proportions; when the onion is brown, put in the gravy, which should be previously made from the bones and trimmings of the fowls, and stew for ¾ hour; add the fowl cut into nice-sized joints, let it warm through, and when quite tender, serve. The dish should be garnished with an edging of boiled rice. Time.—1 hour. Average cost, exclusive of the fowl, 8d. Seasonable at any time.