Domestic cookery

Joint the chicken neatly, and fry a light brown in the butter; remove from the pan, and fry the onion (sliced), add the curry powder, cocoanut, sugar, salt, milk, and gravy ; put back the chicken and simmer half-an-hour ; a fowl or rabbit will take an hour ; add the lemon juice, and serve with a dish of rice. No. 60. FRICASSED FOWL OR CHICKEN (Entree). 1 fowl or 2 small chickens oz. flour 1^ oz. butter A blade of mace 1 teaspoonful white peppercorns 2 yolks of eggs 2 tablespoonfuls cream 1 small shallot 1 bay leaf 2 sprigs of parsley A small bunch of sweet herbs 1 pint of milk or water Skin and joint the fowls neatly, and blanch them by dropping the joints into a pan of boiling water for a minute ; then lift them out and dip them into cold water ; then keep covered. Meanwhile, put the feet (which must first be scalded), neck and trimmings into a saucepan with the shallot, mace, parsley, sweet herbs, peppercorns, salt, and bay leaf, and 1 pint of milk. Simmer slowly for half an hour ; now add the fowl and simmer slowly one hour, if chicken 40 minutes. Put the butter and flour into a saucepan, and when dissolved strain the gravy from the chicken to it, stir thoroughly, and allow it to boil three or four minutes, add a little more seasoning, if required, beat up the yolks of the eggs, and add to them the sauce, also the cream ; strain over the chicken, which should be neatly dished. On no account must the sauce be allowed to boil after the eggs are added, or it will curdle. No. 51. GALATINE OF FOWL OR CHICKEN (Entree). 1 fowl A few grains cayenne teaspoonful sweet herbs A little tongue, or a few slices of ham ^ doz. truffles or pickled walnuts ^ teaspoonful grated lemon rind 1 quart aspic jelly ^ lb. sausages J lb. bread crumbs 1 teaspoonful salt ^ do. pepper 2 eggs. Bone the fowl, commencing by cutting straight down the back, and removing the wings, then the legs, and last of all the body, taking care not to break the outside skin, nor the inner skin ; cut off the head and remove the skeleton, draw the legs and wings inside, spread flat on a board, and cover with a forcemeat made with the sausages, bread crumbs, sweet herbs, salt, pepper, cayenne, and lemon rind, all mixed together with the eggs (beaten). Lay on the top of the forcemeat the tongue or ham, and a row of truffles or walnuts, roll up and sew together, taking care to secure the ends ; roll in a linen cloth, and bind firmly with tape, boil two hours in some stock, made as follows : Take the bones and trimmings from the fowl, put into a pan with three pints of cold water, half teaspoonlul peppercorns, blade of mace, sprig of parsley, and one onion ; boil one hour, then put in the fowl. When the fowl is boiled sufficiently, lift out and put between two plates with a weight on the top. Allow this to stand until cold, then remove the cloth, and draw out the stitches carefully ; put into a mould, large enough to take the fowl, half-an-inch of good aspic jelly (page 230), which may be made from the stock in which the fowl has been boiled. When set, lay in the fowl and cover with more jelly, just liquid, but not hot ; when set, dip into warm water and turn out quickly ; decorate with chopped parsley, aspic jelly (which may be coloured), hard boiled white of egg cut in fancy patterns, and three silver hatpin skewers will be an improvement. No. 62.