Page:Mrs Beeton's Book of Household Management.djvu/790

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1222.—FOWL, BROILED, WITH MUSHROOM SAUCE. (Fr.Poulet Grillé aux Champignons.)

See "Chicken, Grilled, with Mushroom Sauce," No. 1166.

1223.—FOWL, CURRIED. (Fr.Poulet en Kari.)

See "Fowl, Hashed, Indian Style," No. 1231, also "Indian Cookery."

1224.—FOWL, HASHED. (Fr.Hachis de Volaille.)

Ingredients.—The remains of cold roast fowls, 1 pint of stock, 1½ ozs. of butter, 1½ ozs. of flour, salt and pepper.

Method.—Divide the fowls into neat joints and, when no stock is at hand, simmer the bones and trimmings for at least 1 hour, adding the usual flavouring vegetables. Melt the butter, fry the flour until lightly-browned, add the stock, and stir until boiling. Season to taste, put in the pieces of fowl, let the stewpan stand for at least ½ an hour, where its contents will keep hot without cooking, then serve with the sauce strained over.

Time.—About 1 hour. Average Cost, 6d. to 9d., in addition to the fowl. Sufficient, for 3 or 4 persons. Seasonable at any time.

Black Spanish.—The real Spanish fowl is characterized by its uniformly black colour, burnished with tints of green, its peculiar white face, and the large development of its comb and wattle—the large high comb of the cock being erect—and blue legs. The Black Spanish fowl is an excellent layer, and its eggs are of a large size. It is, however, a bad sitter, and its eggs should therefore be placed in the nests of other varieties for hatching. It is a good bird for the table, although somewhat small. The handsome carriage and striking contrast of colour in the comb, face and plumage make the Black Spanish fowl an addition to the poultry yard. They are admirably adapted as a town fowl, and their flesh is esteemed.

1225.—FOWL, RAGOÛT OF. (Fr. Ragoût de Volaille.)

Ingredients.—1 fowl, ¼ of a lb. of ham or bacon cut into dice, 2½ ozs. of butter, 1½ ozs. of flour, 1¼ pints of stock, 1 onion finely-chopped, salt and pepper.

Method.—Divide the fowl into neat joints. Heat the butter in a stewpan, fry the pieces of fowl until nicely-browned, then remove and keep it hot. Fry the onion slightly, then sprinkle in the flour, cook slowly until well-browned, and add the stock. Stir until boiling, season to taste, replace the fowl, put in the ham or bacon, and cover closely. Cook very gently from 1 to 1½ hours, or until the fowl is tender, then serve with the sauce strained over.

Time.—About 1½ hours. Average Cost, 4s. to 4s. 6d. Sufficient for 5 or more persons, according to size.