The Dudley book of cookery and household recipes

quantity of the best butter and incorporate with these a few leaves of tarragon ; with this you stuff the fowl. Then truss the fowl with the legs inside, tie it round with string so that the openings are closed and insert it into a bladder (pig’s) that has been thoroughly cleansed with hot water. Having tied up the openings, wrap up the bladder in a napkin tied round with string and place it in boiling water, where it must soak for two hours without being removed from the fire. Having removed the fowl from the bladder and drained it, serve it on a hot dish with some of the liquid in which it was dressed. With this should be served a reduced blonde sauce in which are some leaves of blanched tarragon. CHAUDFROID OF CHICKEN Boil a Surrey fowl and let it get cold. Cut it into neat joints. Make a good white veloute sauce, made of the chicken stock, add one gill of whipped cream, a little salt, pepper, nutmeg, two leaves of gelatine and a little warm aspic jelly. Warm it enough to set the same lightly — adding lastly the whipped cream. Mash each piece of chicken with the mixture till it is thickly coated, then run a little aspic jelly over to make it look bright and dish it with aspic jellies. Some cold tomato or Norwegienne (Horseradish) sauce should be served separately in a sauceboat. INDIAN CURRY An Excellent Recipe Take three large Spanish onions, chop them very fine, put them into a vegetable pan to fry in oil. Let them brown. When cooked add one pint of milk and one pint of cream and a little lemon juice. Cook all together until ready to pass through the wire sieve. When this is done add two tablespoonsful of the best Indian curry powder and half a small teaspoonful of tammeric powder. Mix well and return it into the same pan. Then place your joints or pieces of chicken in the same and let it cook gently, skimming off the oil as it rises. Season to taste and serve with boiled rice in a separate dish. This curry is good, either hot or cold. The rice should be carefully boiled and drained so that each grain is separate. DRY CURRY PEEL and chop finely four onions, also two apples with eight ounces of fresh butter. Let them cook until brown. Add a teaspoonful of Captain White’s curry paste, one teaspoonful of tamarinds prepared as follows : Put them into a basin, pour half a pint of boiling water on to them, strain through a fine strainer, add a tablespoonful of Captain White’s curry powder. Cut the meat up into small squares, season well with salt and lemon. Put it all into a covered stewpan and place in the oven for two and a half hours, occasionally stirring the contents. When served it should not be absolutely dry. Mutton is the best meat. Plain boiled rice should be served with the curry on a separate dish, ¥ POULARDE A L’ANGLAISE