Practical West African cookery

Prepare and roast exactly as a fowl, but for eight or ten minutes only. A small dessertspoon of butter or lard placed in the baking tin is quite enough for two pigeons. It is a great improvement to put a slice of toasted bread under the pigeons in the baking tin. Serve the pigeons on the toast with the little gravy poured over them. Boiled Fowl with White Sauce. (I). 1 fowl. 2 pints boiling water. £ onion. 1 teaspoon salt and pepper About a breakfastcup of white sauce. 1 hard-boiled egg. (1 teaspoon chopped parsley 1 teaspoon dried thyme.) This is perhaps the best way to eat an old or freshly killed fowl. It must be remembered that for soup, a fowl must be put into cold water, but for eating, it must be put into boiling water. 1. Clean the fowl and cut off the trimmings. Put them in the saucepan with the cold water, onion, salt, pepper (dried thyme and parsley if available), and bring to the boil. Put in the fowl and continue boiling for about twenty minutes till the fowl is done. Take the fowl out of the water and put it on a dish near the fire to keep hot. 2. Strain the water the fowl has boiled in and use a small breakfastcup of it to make a white sauce (see index). 3. Chop the hard-boiled egg and mix it lightly with the sauce, add a few capers if liked, and pour it over the fowl. / Poulet Fricassee. (II). 1 fowl. 2 eggs. Half-a-teacup fresh milk, or 1 dessertspoon Ideal to rest of water. 1 tablespoon butter. 1. Cut up the fowl, putting 1 tablespoon flour. 2 onions (one if large). 2 berkono or half-a-teaspoon black pepper. 1 teaspoon salt. (£ lime.) the legs, wings aud breast aside after having skinned them. 2. Make some stock (see index) with the trimmings, carcase, salt, pepper, one of the onions and a pint of water. Let it boil slowly till reduced to half a-pint, this will take about one-and-a-half hours. Strain the stock and keep it warm near the fire. 3. Cut the legs and wings each in two pieces. Put the butter in the large flat saucepan, let it get quite hot, but not brown. Put in the joints of fowl, and the breast, and toss them about without letting them take colour, sprinkle them lightly with the flour. Then slowly add half your quantity of stock, mix well and then add the rest, stirring it with a spoon so as to get the flour well incorporated with the stock. Add the milk (previously boiled), the other onion cut in quarters, pepper and salt. Let it simmer gently for three-quarters of an hour. 4. Hard-boil one of the eggs. Take the yolk of the other egg and mix it in a cup with three tablespoons of the sauce the fowl is cooking in. Mix well together and return to the saucepan, which must not boil again. Serve with a little juice of fresh lime added to the sauce and the hard-boiled egg cut in four. Serve at the same time a little boiled rice or mashed yam or sweet potatoes. Fowl Stewed with Ground Nuts. (1). 1 fowl. 5 or 6 berkono. 1 breakfastcup ground nuts, | 1 teaspoon salt, roasted and peeled. j 1 sweet potato. 2 pints hot water. 1. Roast and peel the ground nuts and grind them to a paste in a native mortar or between two stones. Mix the paste slowly with one-and-a-half-pints of hot water.