English and French cookery

Fowl Sandwiches. — Mince the flesh and season with salt, mix with it a little butter to give consistency, and spread between thinly cut slices of bread. Fowl a la Tartare. — Boil a fowl till very tender, cut it into joints, egg and breadcrumb, and fry in plenty of hot dripping from roasted meat or mutton-fat. Pile the pieces of fowl upon a dish, and serve with Tartare sauce round. — See Sauces. Roast Duck. — Well clean, stuff with breadcrumbs, sage and onion, chopped fine ; butter, salt, and pepper. Lard with butter, and dust on some flour, when before the fire. The time it takes to cook depends much on the fire and the bird. The best test is when the steam draws from the breast to the fire. Then baste well with butter, dust on a little flour, and, as soon as it has a good froth, serve up with a fine gravy. Duck and Green Peas. — Divide 1 pound lean bacon into pieces of about 2 inches, and fry a light brown with butter. Dredge in a little flour, and after stirring about 3 minutes, add 1 pint of broth, an onion stuck with 2 cloves, a bunch of sweet herbs, salt, and pepper. The duck should be previously fried or roasted for 10 minutes to make it a good colour, then put into the stewpan with the gravy and stew slowly for 1J hours, or till tender. Meanwhile stew the peas with butter. Place the duck and peas on a hot dish, pour over them the gravy strained and thickened, and serve. POULTRY AND GAME. Goose, Braised. — Truss as if for boiling. Put into a stewpan with some fat bacon and savoury herbs laid above and under it, and a little stock to moisten it. Thick folds of paper should then be put on it, and the lid wrapped about with a cloth to prevent any of the steam escaping. The bird should be cooked very slowly for about five hours. Hashed Goose. — Cut up a cold goose into small pieces. Put some sliced onions into a stewpan with a piece of butter, and fry until tender. Add enough stock or water to make sauce for the hash, with a little pepper, salt, a bunch of sweet herbs, the bones and skin of the goose, and a glass of port or claret. Boil gently until the gravy is good, then strain, thicken, and put in the pieces of goose to get hot. It must not boil after the goose is added. Place the goose on a hot dish, pour the gravy over it, and garnish with toasted bread. Goose Roasted. — Stuff a goose with sage and onions, chopped small, and mix with pepper and salt ; boil the sage and onions in a little water before they are chopped, or mix a few breadcrumbs when chopped. Put the bird first at a distance from the fire, and by degrees draw it nearer. Skewer a slip of paper on the breast-bone. Baste well. When the breast is rising take off the paper, and be careful to serve it before the breast falls. Serve with good gravy and apple-sauce, in boats Time, about 1J hours. Game, to keep Sweet. — Where game is a trifle too ‘ high ’ for the taste- of ordinary people the ‘gaminess’ may be cured without affecting the natural flavour by steeping the game in diluted Condy’s Fluid for a short time before putting it to the fire. This well-known preparation has the property of destroying organic matter which is in process of decomposition, and leaves neither taste nor smell of its own.