Directions for Cookery, in its Various Branches Part 18

Poultry should be always scalded in hot water to make the feathers come out easily. Before they are cooked they should be held for a moment over the blaze of the fire to singe off the hairs that are about the skin. The head, neck, and feet should be cut off, and the ends of the legs skewered in the bodies. A string should be tied tightly round.

TO BOIL A PAIR OF FOWLS.

Make a force-meat in the usual manner, of grated, bread-crumbs, chopped sweet herbs, b.u.t.ter, pepper, salt, and yolk of egg. Fill the bodies of the fowls with the stuffing, and tie a string firmly round them. Skewer the livers and gizzards to the sides, under the wings. Dredge them with flour, and put them into a pot with just enough of water to cook them; cover it closely, and put it over a moderate fire. As soon as the sc.u.m rises, take off the pot and skim it. Then cover it again, and boil it slowly half an hour.

Afterwards diminish the fire, and let them stew slowly till quite tender. An hour altogether is generally sufficient to boil a pair of fowls, unless they are quite old. By doing them slowly (rather stewing than boiling) the skin will not break, and they will be whiter and more tender than if boiled fast.

Serve them up with egg-sauce in a boat.

Young chickens are better for being soaked two hours in skim milk, previous to boiling. You need not stuff them. Boil or stew them, slowly in the same manner as large fowls. Three quarters of an hour will cook them.

Serve them up with parsley-sauce, and garnish with parsley.

Boiled fowls should be accompanied by ham or smoked tongue.

TO ROAST A PAIR. OF FOWLS.

Leave out the livers, gizzards and hearts, to be chopped and put into the gravy.--Fill the crops and bodies of the fowls with a force-meat, put them before a clear fire and roast them an hour, basting them with b.u.t.ter or with clarified dripping.

Having stewed the necks, gizzards, livers, and hearts in a very little water, strain it and mix it hot with the gravy that has dripped from the fowls, and which must be first skimmed. Thicken it with a little browned flour, add to it the livers, hearts, and gizzards chopped small. Send the fowls to table with the gravy in a boat, and have cranberry-sauce to eat with them.

BROILED CHICKENS.

Split a pair of chickens down the back, and beat them flat, Wipe the inside, season them with pepper and salt, and let them, lie while you prepare some beaten yolk of egg and grated bread-crumbs.

Wash the outside of the chickens all over with the egg, and then strew on the bread-crumbs. Have ready a hot gridiron over a bed of bright coals. Lay the chickens on it with the inside downwards, or next the fire. Broil them about three quarters of an hour, keeping them covered with a plate. Just before you take them up, lay some small pieces of b.u.t.ter on them.

In preparing chickens for broiling, you may parboil them about ten minutes, to ensure their being sufficiently cooked; as it is difficult to broil the thick parts thoroughly without burning the rest.

FRICa.s.sEED CHICKENS.

Having cut up your chickens, lay them in cold water till all the blood is drawn out. Then wipe the pieces, season them with pepper and salt, and dredge them with flour. Fry them in lard or b.u.t.ter; they should be of a fine brown on both sides. When they are quite done, take them, out of the frying-pan, cover them up, and set them by the fire to keep warm. Skim the gravy in the frying-pan and pour into it half a pint of cream; season it with a little nutmeg, pepper and salt, and thicken it with, a small bit of b.u.t.ter rolled in flour. Give it a boil, and then pour it round the chickens, which must he kept hot. Put some lard into the pan, and fry some parsley in It to lay on the pieces of chicken; it must be done green and crisp.

To make a white frica.s.see of chickens, skin them, cut them in pieces, and having soaked out the blood, season them with salt, pepper, nutmeg and mace, and strew over them some sweet marjoram shred fine. Put them into a stew-pan, and pour over them half a pint of cream, or rich unskimmed milk. Add some b.u.t.ter rolled in Hour, and (if you choose) some small force-meat b.a.l.l.s. Set the stew-pan over hot coals. Keep it closely covered, and stew or simmer it gently till the chicken is quite tender, but do not allow it to boil.

You may improve it by a few small slices of cold ham.

CHICKEN CROQUETS AND RISSOLES.

Take some cold chicken, and having; cut the flesh from the bones, mince it small with a little suet and parsley; adding sweet marjoram and grated lemon-peel. Season it with pepper, salt and nutmeg, and having mixed the whole very well pound it to a paste in a marble mortar, putting in a little at a time, and moistening it frequently with yolk of egg that has been previously beaten.

Then divide it into equal portions and having floured your hands, make it up in the shape of pears, sticking the head of a clove into the bottom of each to represent the blossom end, and the stalk of a clove into the top to look like the stem. Dip them into beaten yolk of egg, and then into bread-crumbs grated finely and sifted. Fry them in b.u.t.ter, and when you take them out of the pan, fry some parsley in it. Having drained the parsley, cover the bottom of a dish with it, and lay the croquets upon it. Send it to table as a side dish.

Croquets maybe made of cold sweet-breads, or of cold veal mixed with ham or tongue.

Rissoles are made of the same ingredients, well mixed, and beaten smooth in a mortar. Make a fine paste, roll it out, and cut it into round cakes. Then lay some of the mixture on one half of the cake, and fold over the other upon it, in the shape of a half-moon.

Close and crimp the edges nicely, and fry the rissoles in b.u.t.ter. They should be of a light brown on both sides. Drain them and send them to table dry.

BAKED CHICKEN PIE.

Cover the bottom and sides of a deep dish with a thick paste.

Having cut up your chickens, and seasoned them to your taste, with salt, pepper, mace and nutmeg, put them in, and lay on the top several pieces of b.u.t.ter rolled in flour. Fill up the dish about two-thirds with cold water. Then lay on the top crust, notching it handsomely. Cut a slit in the top, and stick into it an ornament of paste made in the form of a tulip. Bake it in a moderate oven.

It will be much improved by the addition of a quarter of a hundred oysters; or by interspersing the pieces of chicken with slices of cold boiled ham.

You may add also some yolks of eggs boiled hard.

A duck pie may be made in the same manner. A rabbit pie also.

A POT PIE.

Take a pair of large fine fowls. Cut them up, wash the pieces, and season them with pepper and salt. Make a good paste in the proportion of a pound and a half of minced suet to three pounds of flour. Let there be plenty of paste, as it is always much liked by the eaters of pot pie. Roll out the paste not very thin, and cut most of it into long squares. b.u.t.ter the sides of a pot, and line them with paste nearly to the top. Lay slices of cold ham at the bottom of the pot, and then the pieces of fowl, interspersed all through with squares of paste, and potatoes pared and quartered.

Lay a lid of paste all over the top, leaving a hole in the middle.

Pour in about a quart of water, cover the pot, and boil it slowly but steadily for two hours. Half an hour before you take it up, put in through the hole in the centre of the crust, some bits of b.u.t.ter rolled in flour, to thicken the gravy. When done put the pie on a large dish, and pour the gravy over it.

You may intersperse it all through with cold ham.

A pot pie may be made of ducks, rabbits, squirrels, or venison.

Also of beef-steaks.

CHICKEN CURRY.

Take a pair of fine fowls, and having cut them in pieces, lay them in salt and water till the seasoning is ready. Take two table-spoonfuls of powdered ginger, one table-spoonful of fresh turmeric, a tea-spoonful of ground black pepper; some mace, a few cloves, some cardamom seeds, and a little cayenne pepper with a small portion of salt. These last articles according to your taste. Put all into a mortar, and add to them eight large onions, chopped or cut small. Mix and beat all together, till the onions, spices, &c. form a paste.

Put the chickens into a pan with sufficient b.u.t.ter rolled in flour, and fry them till they are brown, but not till quite done.

While this is proceeding, set over the fire a sauce-pan three parts full of water, or sufficient to cover the chickens when they are ready. As soon as the water boils, throw in the curry-paste.

When the paste has all dissolved, and is thoroughly mixed with the water, put in the pieces of chicken to boil, or rather to simmer.

When the chicken is quite done, put it into a large dish, and eat it with boiled rice. The rice may either be laid round on the same dish, or served up separately.

This is a genuine East India receipt for curry.

Lamb, veal, or rabbits may be curried in the same manner.

_To boil Rice for the Curry._

Pick the rice carefully, to clear it from husks and motes. Then soak it in cold water for a quarter of an hour, or more. When you are ready to boil it, pour off the water in which it has soaked.

Have ready a pot or sauce-pan of boiling water, into which you have put a little salt. Allow two quarts of water to a pound of rice. Sprinkle the rice gradually into the water. Boil it hard for twenty minutes, then take it off the fire, and pour off all the water that remains. Set the pot in the chimney corner with the lid off, while dinner is dishing, that it may have time to dry. You may toss it up lightly with two forks, to separate the grains while it is drying, but do not stir it with a spoon.

A PILAU.

Take a large fine fowl, and cover the breast with slices of fat bacon or ham, secured by skewers. Put it into a stew-pan with two sliced onions. Season it to your taste with white pepper and mace.

Have ready a pint of rice that has been well picked, washed, and soaked. Cover the fowl with it. Put in as much water as will well cover the whole. Stew it about half an hour, or till the fowl and rice are thoroughly done; keeping the stew-pan closely covered.