Dainty dinners and dishes for Jewish families

Cut the fowl into small pieces, place it in cold water, and stew it gently until tender. (Or cut up the cold chicken.) Melt the dripping, fry the cut up onions, add the apples, finely chopped. When all is browned, add the curry powder, flour and Worcester sauce, stir well over the fire, and then add the fowl and some of the liquor. Let it simmer by the side of the fire. Serve in a border of boiled rice. DARIOLES OF POULTRY OR GAME. 6 oz. minced game or poultry. 1 gill brown sauce. 1 tablespoonful breadcrumbs. Chopped tongue. Truffles and mushroom. Salt and pepper. Brown sauce (page 78). A little wine and red currant jelly. Well grease 8 small dariole moulds, and sprinkle 4 with 1 egg. the chopped tongue, and 4 with the truffles or mushroom. Mix the other ingredients well together, season it, and fill the lined moulds. Cover with greased paper and steam for 15 to 20 minutes. Serve with brown sauce, flavoured with red currant jelly and a little wine. GIBLET PIE. Prepare the giblets in the same way as for giblet stew, place them in a pie-dish, let them get cold, cover with puff pastry, and proceed as for pigeon pie. ROAST GOOSE. APPLE SAUCE. Oie Rôtie. 1 goose. Clarified fat. Sage and onions (page GO). Brown sauce. Apple sauce (page 77). Have a goose trussed for roasting, stuff it with sage and POULTRY, GAME, &c. onions, and fasten it up with a skewer or string ; rub it well over with clarified fat, wrap it in a greased paper and put it to roast or bake for f hour or more, according to size. Place it on a hot dish, remove the paper, skewers and strings, and serve with some thin brown sauce and compote of apples or apple sauce. ROAST PHEASANT WITH WATERCRESS. Faisan Rôti. The birds should hang in a cold, dry and airy place about 4 days. Truss them for roasting, tie a piece of fat smoked beef over the breast and roast in front of a quick fire for 20 minutes, basting thoroughly the whole time, but specially at the beginning. Serve on croutons, garnish with watercress and browned breadcrumbs, hand bread sauce, and gravy prepared from game bones. ROAST BORDEAUX PIGEONS. Pigeons Rôtis. Have the birds trussed for roasting, place a piece of fat smoked beef on the breast of each and roast for 15 minutes, basting frequently. Remove the strings and skewers and the smoked beef and brown the birds in front of the fire, replace the smoked beef and dish each bird on a fried crouton, garnish with watercress and serve with Espagnole or piquante sauce. ROAST QUAILS. Cailles Rôties. Quails are cooked in the same way, only they need not be roasted quite so long. PIGEON AND BEEFSTEAK PIE. 4 pigeons. 1 lb. fillet of beef or rump steak. A seasoning of chopped bay leaf and shallot. Thyme. Parsley. Cut each pigeon into 4 pieces, cut the meat in little square pieces, put all into a greased saute-pan with the seasoning, and Salt and pepper. 1 tablespoonful flour. 1 pint good gravy. 4 hard-boiled eggs. } lb. button mushrooms. Puff pastry. 1 egg. GO fry for 10 minutes. Mix in the flour, put all in a pie-dish, fill up with gravy and garnish with hard-boiled eggs and button mushrooms. Cover with puff paste, glaze with whole beaten up egg, decorate with pastry leaves, and the pigeon’s feet, make a hole in middle and bake in a moderate oven for 2 hours. PIGEONS IN CASSEROLE.