Practical West African cookery

Note. — Another good stuffing for a fowl is to fill it with a teacup of Turkish rice (see index), omitting the squares of meat. It is always preferable to roast a fowl in front of a fire rather than in the oven. It should be basted in the same way. Roast Duck. (I). 2 tablespoons lard or butter. | 1 teaspoon salt. 1 tablespoon water. * i teaspoon pepper. For the 3 tablespoons bread crumbs, dried in the oven but not browned. The duck’ s liver and a fowl ’ s liver as well if possible. 1 onion. 1 teaspoon butter or lard. 1 egg. 1. Skin and mince the sausages, mince the onion. Fry the livers for a minute or two in a small teaspoon butter or lard and mince them. Mixx Stuffing. § teaspoon salt. | teaspoon pepper. 1 or 2 sausages or a little raw minced chicken, or ham, or bacon. (A teaspoon chopped parsley and a teaspoon dried thyme.) sausages, mince the onion. Fry ,wo in a small teaspoon butter or x, in the small pudding basin, the sausages, onion, livers, bread crumbs, butter, salt, pepper, (parsley and thyme if obtainable). Add lastly the beaten egg. Mix to a stiff paste and stuff the duck with it. If no sausages, or ham, or bacon, but only raw minced chicken, use two eggs. 2. Roast exactly like a fowl ; paint with a little of the lard, sprinkle with salt and pepper and add the tablespoon water and a little more lard or butter if necessary to the tin after the first basting has been done. A good sized duck will take nearly an hour to roast, a young one under three quarters. A third of a square of Prevet apple. 1 clove. 1. Soak the dried apple Apple Sauce. 1 teacup water. $ teaspoon butter. 1 teaspoon castor sugar. for an hour in cold water. Drain it and put it in the enamel saucepan with a teacup of cold water and the clove. Boil up slowly, then set aside and simmer for about three quarters of an hour till the apple has absorbed all the water and is reduced to a pulp. 2. Add the butter and sugar. If the sauce seems too thick, add a little water, if too thin let it boil down till you have the right consistency. Roast Turkey. (I). 6 tablespoons lard or butter, j 2 small teaspoons salt. 2 tablespoons water. 1 small teaspoon pepper For the 7 tablespoons bread crumbs dried in the oven but not browned. The turkey’s liver and two fowls’ livers as well, if possible. 2 onions. 3 eggs. Stuffing. 1 tablespoon butter or lard. 1 teaspoon salt. 1 teaspoon pepper. 3 sausages or a little minced chicken, ham or bacon, or a little potted meat. (A teaspoon chopped parsley and a teaspoon dried thyme.) 1. — Prepare the stuffing in exactly the same way as for a fowl or duck Pill the turkey with the paste. 2. Eoast in exactly the same way as a fowl or duck. A good sized turkey will take two hours to cook in an oven. Bread sauce can be served with it if liked. Note. — Turkeys, like fowls, are much better roasted before the fire than in an oven. It must also be remembered that a large sized turkey is sometimes too big to go into the oven of the ordinary Nigerian range. If impossible to roast in front of the fire, a large native pot must be used as an oven. Roast Pigeon. (I).