Dainty dinners and dishes for Jewish families

Into a suitable sized casserole or marmite place a heaped tablespoonful of clarified dripping, heat it and brown in it 2 sliced onions, add salt and pepper, some carrots cut small, and the fowl covered with good dripping, also a gill of stock or water. Put on the cover and let it stand over the fire till the flesh has begun to colour on one side, turn it over carefully, let the other side brown, add another gill of liquor, cover and put the pan in the oven, letting it stew or simmer for an hour or more, according to size and age of the bird. About ¼ hour before serving add a little red wine and some mushrooms cut in pieces. Dish up the fowl, remove the fat from the gravy, and pour it over fowl and vegetables. If the fowl is served in the dish in which it was cooked, cut it up before cooking and tie it together again with string. ROAST CHICKEN WITH WATERCRESS. Poulet Rôti. Have a fowl trussed for roasting, rub it over with clarified fat and roast it in front of a brisk clear fire, or bake it in the oven for 30 minutes. Remove any string and skewers, place it on a hot dish and garnish with watercress that has been picked clean and the water shaken from it and then dipped in a mixture of salad oil, tarragon vinegar and salt. Serve with gravy and bread sauce (page 78). Capons are cooked in the same manner, allowing longer time for roasting, according to size. ROAST DUCK. APPLE SAUCE. Canard Rôti. Have a duck trussed for roasting, stuff it with sage and onions, rub it well with clarified fat and roast before a clear fire for 30 minutes, basting well all the time. Garnish with compote of apples, made as follows: — Peel a pound of apples, cut them in small pieces, quarter shapes, trim them round and boil them in syrup till they are spongy, but not broken. SALMIS OF DUCK. Salmi de Canard. 1 roasted stuffed duck or cold duck. Brown stock. Stoned olives. 1 onion. Fried croutons. 2 sprigs of mint. 1 lump of sugar. H pints shelled peas. Cut the duck into joints and slices, and put the bones and carcase into the brown stock. Add the sliced onion, mint, sugar and the duck, and simmer all for ½ hour. Boil the peas with a sprig of mint, and add them to the duck 10 minutes before serving. Place the duck in the centre of a hot dish, pour the gravy and peas round, and decorate with fried croutons, the cut up stuffing and stoned olives. BOILED FOWL WITH SAUCE. Poidct Bouilli. 1 fowl. 1 slice smoked beef. 1 lemon. Salt. 1 onion stuck with cloves. 1 onion sliced. 1 bunch of herbs. A few peppercorns. White sauce (page 87). Have a fowl trussed for boiling, place a piece of fat smoked beef on the breast, and rub the fowl over with lemon juice. Put it in a stew-pan with enough boiling water to cover it, an onion stuck with cloves and a sliced onion, a bunch of herbs, a few peppercorns, and a pinch of salt. Let it simmer gently on the side of the stove for 1 or 1½ hours, place on a hot dish, remove the strings and skewers and pour a good white sauce over it. CURRIED FOWL. Karl de Poulct. 1 fowl (or cold chicken). 2 onions. 3 apples. [der. 2 tablespoonsful curry pow- 1 tablespoonful flour. 2 o z. dripping. Worcester sauce. Rice.