Home cookery

When it has been trussed (for boiling), it should be put into a pan with about two pints of cold stock ; cover it, and when it boils the following vegetables should be added : — one larg'e onion or two small ones, half a head of celery, a bunch of herbs, also six peppercorns. Cover the pan closely, and stew very gently for one hour, then add a small teacupful of rice ; stew very gently and closely covered till the fowl and rice are quite tender. More stock may be added if required, but when the dish is ready the rice should have absorbed almost the whole of the stock ; there must not be more stock left than is sufficient to serve on the dish with the rice and fowl. When the fowl is quite done remove the vegetables, and serve it on a dish surrounded by the rice, which must have been previously seasoned with pepper and salt. Old fowls may also be stewed in the preceding manner (omitting the rice), and may then be served with mushroom or celery sauce. As these sauces are strongly flavoured, they will counteract the tastelessness of the fowl. Fried Chicken. This dish is popular in America, and the following recipe was furnished by an American lady. Cut a freshly killed young chicken into joints, wash and dry them carefully, and roll them in flour, in which a little pepper and salt have been mixed. Heat an equal quantity of dripping and butter (about one ounce of each) in a pan, fry the chicken in this, and when it is done, keep it hot, while the sauce is made in the following manner : — Flour I dessertspoonful. Milk I pint. Pepper and salt to season. Cream (if obtainable) ... 2 tablespoonfuls. Dredge the flour into the pan from which the chicken has been taken, pour in the milk, stir well till it has boiled for two or three minutes, add the cream and season. Arrange the chicken in the centre of a dish, and strain the sauce round it. To Roast a Turkey. Truss as for roast fowl, cutting- off the legs just below the knee joint. The breast may be stuffed with veal or chestnut forcemeat. Cook and serve as for roast fowl. Boiled Turkey. Turkeys for boiling must be trussed in the same manner as fowls. The breast may be stuffed with veal forcemeat and sausage meat. Time for boiling according to size. Serve bechamel, celery, or oyster sauce ; also boiled ham or bacon may be sent to table with it. Chestnut Forcemeat. Spanish chestnuts i lb. Butter ... 2 or 3 oz. Bread crumbs 3 oz. Sugar a pinch. Pepper and salt to taste. Egg to bind. White stock. Cut the tops off the chestnuts and bake them about ten minutes. Then skin them, and stew until tender in white stock. Pass them through a sieve, pound well with the butter, add bread crumbs, seasoning, sugar, and egg to bind. To Truss and Roast a Duck. Pluck and singe the duck, draw it, and wipe the inside carefully with a damp cloth. Scald and skin the feet, cut off the wings at the first joints (these pinions can be used with the neck and giblets for making the gravy). Stuff with sag'e and onions prepared thus : — Onions 2 ^b- Bread crumbs 3 oz. Sage leaves ... 6 or 8. Pepper and salt to taste. Put the onions into cold water, when they have boiled a few minutes strain them, put into cold water again, then boil till tender. A few minutes before they are