Cookery for every household

To Serve. — When the fowl is ready, lift it on to a hot dish, remove the trussing string and pour away any grease that may run out of it. Garnish with watercress seasoned with lemon juice and salt. A nice gravy should always be served with the fowl. Pour away the fat from the tin in which it was roasted and add one cupful of stock or water. Stir over the fire until boiling, rubbing down any browning from the tin. Season nicely and serve in a sauce boat. If preferred the gravy may be poured round the dish, and a garnish of rolls of bacon used instead of the watercress. Bread sauce may also be served with the fowl. The best accompaniment to roast poultry is a well-made salad, although many people still prefer hot vegetables. Note. — Instead of the above sauce, chestnut or mushroom sauce may be served. 1127. Boiled Fowl Prepare the fowl and truss it for boiling as directed above, then rub it over with cut lemon and wrap it in a piece of greased kitchen paper to keep it a good colour. Have ready on the fire a saucepan of freshly boiling water, or, better still, some white stock or meat boilings. Put the fowl into this with a little salt, and allow it to simmer slowly until tender. Unless slowly cooked the flesh will become hard and tasteless. The time will depend on the age and size of the fowl, from 1£ to 3 or 4 hours. When sufficiently cooked, lift it out on to a hot dish, and remove the paper and string from it. Mask it with parsley, oyster, bechamel, egg, or celery sauce, and garnish with little rolls of bacon (see Recipe 1646) or hard-boiled egg. There should be sufficient sauce to coat the fowl and to cover the flat part of the dish. A piece of boiled ham or bacon may be served separately. Note. — If water is used for boiling, a few pieces of flavouring vegetable, especially celery, should be added to it. 1128. Steamed Fowl Prepare the fowl as for boiling. Put it into a double saucepan or steamer, and cook it until tender. Allow rather a longer time than for boiling, and finish off in the same way. 1129. Braised Chicken with Tomatoes 1 tender chicken. 2 table-sps. butter or fat. 2 table - sps. chopped onion. 1 lb. tomatoes. \ pt. stock. | glass sherry. 1 dessert-sp. chopped parsley. Seasoning. Prepare and truss the chicken as for roasting (see p. 276). Melt half the butter or fat in a saucepan, when smoking hot put in the chicken, and brown it on all sides. Melt the rest of the fat in a frying pan, and when hot put in the tomatoes, peeled and cut in small pieces, and the cnion finely chopped. Fry these slowly about ten minutes, and then add them to the browned chicken. Season with pepper and salt, and pour in the stock. Now