Average cost, 4s. 3d. Sufficient for 4 or 5 persons.
Seasonable at any time.
[Illustration: SULTANS.]
THE SERAI TA-OOK, OR FOWLS OF THE SULTAN.—This fowl is the size of our English Polands, and is the latest species introduced to England. They have a white and flowing plumage, a full-sized, compact Poland tuft on the head, are muffed, have a full flowing tail, short legs well feathered, and five toes upon each foot. Their comb consists merely of two little points, and their wattles are very small: their colour is that of a pure white. In January, 1854, they arrived in this country from Constantinople; and they take their name from sarai, the Turkish word for sultan's palace, and ta-ook, the Turkish for fowl. They are thus called the "fowls of the sultan," a name which has the twofold advantage of being the nearest to be found to that by which they have been known in their own country, and of designating the country whence they come. Their habits are described as being generally brisk and happy-tempered, but not so easily kept in as Cochin-Chinas. They are excellent layers; but they are non-sitters and small eaters: their eggs are large and white. Brahmas or Cochins will clear the crop of a grass-run long before they will, and, with scattered food, they soon satisfy themselves and walk away.
POULET AUX CRESSONS.
964. INGREDIENTS.—A fowl, a large bunch of water-cresses, 3 tablespoonfuls of vinegar, 1/4 pint of gravy.
Mode.—Truss and roast a fowl by recipe No. 952, taking care that it is nicely frothed and brown. Wash and dry the water-cresses, pick them nicely, and arrange them in a flat layer on a dish. Sprinkle over a little salt and the above proportion of vinegar; place over these the fowl, and pour over it the gravy. A little gravy should be served in a tureen. When not liked, the vinegar may be omitted.
Time.—From 1/2 to 1 hour, according to size.
Average cost, in full season, 2s. 6d. each.
Sufficient for 3 or 4 persons.