A second Dudley book of cookery and other recipes

Take a deep frying-pan, or fireproof earthen pan, and lay in it a bed of vegetables, bacon, etc. (a mirepoix), seasoning, bouquet, etc. Upon this lay the poultry or game. The bird should be trussed and prepared as for an entree, the breast covered with slices of fat bacon. It should be well moistened with stock, then placed upon burning embers or hot coals, and its contents gently cooked until tender. Only a little liquid should be used, but frequent basting is necessary, and the liquid must be replenished as it reduces, so that the same quantity always remains. GRILLED CHICKEN DIABLE TRUSS the chicken as for an entree ; split it open lengthwise along the middle of the back ; flatten it with a butcher’s beater and remove as many bones as possible. Season well and sprinkle with melted butter, and half cook it in the oven. This done, coat it thoroughly with mustard mixed with cayenne ; sprinkle copiously with breadcrumbs ; press the latter well down Avith the flat of a knife, so that they may adhere to the mustard ; sprinkle well again with melted butter, and complete the cooking gently on the grill. Dish up, bordered with thin slices of lemon, and serve Avith a devilled sauce in a sauceboat. ■s CURRY OF RABBIT PEEL and cut very finely three large Spanish onions, or twelve small onions, and fry them in a vegetable pan — either in oil or in butter — a light brown colour. When cooked, add one pint of milk and one pint of cream and a little lemon juice ; cook all together. When ready, pass through a wire sieve ; then add two tablespoonfuls of the best Indian curry powder and half a teaspoonful of tamaric powder. Mix well and return it to the same pan. Take a young rabbit and cut it into neat joints ; lay them in cold water to draw off all the blood ; when this is done, wipe the pieces carefully and place them in the same pan as the sauce (which has been strained through a fine sieve) ; allow all to cook gently, skimming off the grease as it rises. Season to taste, and serve with boiled rice in a separate dish, and serve some of the sauce in a boat. The rice should be carefully boiled and drained, so that each grain is separate. '# SAUTED CHICKEN CHASSEUR TAKE fat chicken or fowl, half an ounce of butter, a quarter of a gill of salad oil, one glass of sherry, one onion, two ounces of raw ham, six ounces of rice, one gill of salmis or game sauce, half a pint of Espagnol sauce, ten fresh or preserved mushrooms, pepper, salt and lemon juice. Draw, singe and cut the fowl into neat joints ; put the oil and butter in a saute pan ; when hot, put in the pieces of chicken. Season with pepper and salt and fry a light brown colour over a quick fire. Add the onion, finely chopped, and the ham cut into slices or squares ; fry a few minutes longer ; drain off the fat ; add the sherry and Espagnol sauce and allow to simmer slowly for about half an hour.