Buckmaster's cookery

1. Pick, draw, and singe a fowl about three pounds. In singeing use a spirit lamp with alcohol, and be careful not to break the skin or blacken the fowl. All poultry should be carefully singed ; it tightens the skin and destroys the small down. 2. Some prefer cutting up the fowl, and putting the pieces to soak for an hour in cold water before boiling, but the following method is generally adopted. 3. Put the chicken into a clean threequart stewpan with sufficient warm water to cover it. 4. Add one onion, with a clove, a little salt, and a bunch of parsley or a small bouquet garni. 5. Skim when necessary. 6. Let it come to the boil, and simmer for ten minutes ; remove it to sieve, and drain it for three minutes. With the liquor in which the chicken was boiled prepare a sauce. 7. Add two ounces of butter and two tablespoonfuls of flour, and thoroughly stir. 8. Prepare and blanch for five minutes a dozen mushrooms, in just sufficient water to cover them. 9. Add the juice of half a lemon and (10) strain into the sauce and put the mushrooms aside; be careful that they are not broken. 11. Neatly cut up the fowl into ten pieces, keeping the skin on each piece. 12. Finish cooking the pieces in the sauce, which will take from twenty to twenty-five minutes. 13. Arrange them neatly on a dish. 14. Strain over the sauce and garnish with the mushrooms. Four crayfish make a good garnish, or croutons of bread fried in butter. A little cream is a great improvement to the sauce. Precautions. — It is necessary to have a young fowl, and it must not remain in the sauce longer than is necessary. To Utilise Cold Chicken. TO UTILISE COLD CHICKEN. Ingredients. Cold Chicken. I Lemon. Worcester Sauce. Parsley. 1. Cut the chicken into joints and remove the skin. 2. Strew over them pepper and salt, the juice of one lemon, and Worcester sauce. 3. When this is soaked in, fry each joint in batter to a pale brown, and serve with fried parsley. Gravy, if liked, can be served with this. Very young rabbits are excellent this way. TO UTILISE COLD BEEF OR MUTTON. 1. Place the slices on a dish and pour aspic jelly over them. 2. When cold cut them out, and place them on a dish with mayonnaise sauce, and salad in centre. The jelly can be made from Liebig’s meat, and flavoured with Tarragon vinegar and chopped parsley. GALANTINE. An excellent breakfast dish can be made of breast of veal, cut square and boiled till the bones can be easily taken out. Roll it up with pieces of tongue and hard-boiled egg, and season. Press and glaze it. Chopped herbs can be strewed on it, as well as tongue, and ornamented with slices of hard-boiled egg. Season to taste in the centre. Buckmaster's Cookery. SWEETBREADS. Ingredients. Sweetbreads. Stock. Whatever the dish, sweetbreads are always first prepared as follows : 1. Soak for three hours in cold water three sweetbreads. 2. Change the water occasionally if it becomes discoloured. 3. Put them into boiling water for half-an-hour, or long enough to become firm, but not hard. 4. Press them into shape by placing them between two paste-boards or baking tins, with a four or five pound weight on the top. 5. Lard them with bacon about one-eighth of an inch in section. Bacon for larding should be cured without saltpetre, or it gives a pink tinge to all white meat.