The book of plain cooking

Fowls may either be stuffed with forcemeat, or with parsley finely chopped, a little breadcrumb and savoury herbs well mixed with a piece of butter ; or they may be cooked without. They need well basting and gentle cooking, averaging about an hour. Rolled or boiled bacon, bread sauce, and a good gravy, either with or without wine, should be served with them. 100. Boiled Fowl and Pickled Pork Well soak the pork and put it on in cold water. When it boils introduce the fowl, and continue to simmer gently. Unless the fowl is old or very large it should be well cooked in threequarters of an hour or an hour. Serve with either lemon sauce or parsley butter, some of which pour over the fowl, and the remainder serve in a sauce boat. 101. Stewed Chicken and Peas Disjoint the fowl, flour the joints, and place them in a stewpan with some thinly-sliced onion and a piece of butter. Sprinkle thereon some mixed herbs, pepper and salt. When browned, cover with stock, and simmer gently until quite tender. Make a thickening of flour and butter, with ketchup or Worcestershire sauce. Cook the peas separately, so as to preserve their colour. Place them in the middle of the dish, surrounding with the fowl, pouring the gravy over all. Fried potatoes, cut with a potato cutter, may be served round. 102. Grilled Chicken Well butter the grill before placing the chicken thereon, otherwise it is likely to adhere. Add thereto a piece of butter, a dusting of flour, a little pepper and salt, not forgetting a squeeze of lemon juice. A few grilled rashers of bacon may be served ; and a sprinkling of very finely chopped parsley and mixed herbs placed on the fowl while still on the grill give it a very delicious flavour. 103. Roast Duck Ducks need stuffing with sage and onions and well cooking. Underdone, they are un- wholesome. Baste carefully, and serve with a good gravy, made either with or without wine. Apple sauce lessens the richness of the duck. Green peas should always accompany this dish. Tinned peas carefully chosen and cooked are by no means to be despised. 104. To Stew a Duck whole Place the duck in a stewpan or jar with a piece of butter, some cut-up onions and a little finely-chopped sage. Scald the sage before chopping, and use very little. Dust with flour, and nicely brown. Cover with stock, and stew gently. When sufficiently cooked make a thickening of flour, and what sauce you may prefer. Serve the gravy round the duck ; and either peas or French beans. 105. Roast Goose Stuff the goose with sage and onion stuffing, and well baste while cooking. Serve with apple sauce and a good brown gravy. 106. Roast Turkey Add some sausage meat to the forcemeat in stuffing the turkey, and when ready, put a buttered paper over the breast, and cook slowly at first, keeping it well basted. When nearly cooked, remove the paper, and dredge lightly with flour. Keep on basting, and when cooked, serve with good brown gravy and bread sauce ; garnish with sausages, and serve ham or bacon with it. A small turkey will take two hours to cook. 107. Stuffing for Turkey