4. Dip the pieces of fowl into the batter, covering them
evenly with the mixture, then put them carefully one by
one into the hot oil, turn them once and take them out
as soon as they are of a bright yellow colour. If the oil
has been hot enough, they will come out quite dry and free
from grease. If parsley is obtainable, a few sprigs thrown
into the oil while the fritters are frying and taken out as
soon as they are crisp but not black, are an improvement
if served scattered over the fritters. The fritters can be
eaten with tomato sauce (see index) or served on mashed
yam, spinach, macaroni or cabbage. These fritters are
quite easily made and are often useful as an entrbe.
88
FOWLS.
Devilled Fowl. (1).
The legs of a fowl. 1 saltspoon salt.
1 small teaspoon butter or 1 saltspoon pepper.
lard. 1 pinch red pepper.
1 small teaspoon mustard.✪ Devilled Fowl
1. Remove the skin and score the flesh twice crosswise
on each side.
2. Mix to a paste the butter, mustard, salt, pepper and
red pepper and spread it over the legs, working it into the
cuts.
3. Melt an extra teaspoon of butter, lard or ground nut
oil in the small frying pan. When quite hot, put in the
two legs and fry for ten minutes till quite cooked. Serve
with fried or mashed yam or sweet potato.
Note. — These directions are given for uncooked fowl; if
already cooked, prepare in the same way but fry for three
minutes only.
Duck or turkey legs can be devilled in the same way.
In all cases, it is a great improvement to prepare the legs
the evening before and to keep them between two plates
till wanted for frying the next morning. The mixture has
thus more time to penetrate into the meat.
Plain Croquettes. (I).
About 4 tablespoons minced
cooked fowrl.
3 tablespoons mashed cooked
yam or sweet potato.
1 teaspoon butter, lard or
ground nut oil.
2 eggs.
^ onion.
1 tablespoou brown bread
crumbs or crushed biscuits,
1 tablespoon flour.
A pinch of salt and pepper.
1 breakfast cup ground nut
oil.
(£ teaspoon chopped parsley
and tatassa).✪ Plain Croquettes
1. Free the meat from skin, mince it and put it in the
small pudding basin. Add to it the onion and the yam,
salt, pepper (and parsley or tatassa if available) ; lastly add
one of the eggs well beaten. If this paste is not quite
thick enough to be shaped add a pinch of flour. Shape it
into small cakes.
FOWLS.
89
2. Put the oil into the flat saucepan and set it to heat
over a good fire, watching it from time to time to see that
it does not burn.
3. Break the second egg into a soup plate and beat it
well. Spread the flour over one half of the cook’s board
and the bread crumbs over the other; turn the croquettes
first in the flour, then in the egg and lastly in the bread
crumbs, pressing them well into the latter so that the
crumbs adhere evenly to both sides of the croquettes.
4. By this time the fat should be ready for frying, when
it has ceased to bubble, carefully slide in the croquettes
which should be covered by the fat, Turn them over as
soon as they are yellow, and take them out when light
brown. If they come out greasy, it is because the fat was
not hot enough.
Page 42 · 3 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
4. Dip the pieces of fowl into the batter, covering them evenly with the mixture, then put them carefully one by one into the hot oil, turn them once and take them out as soon as they are of a bright yellow colour. If the oil has been hot enough, they will come out quite dry and free from grease. If parsley is obtainable, a few sprigs thrown into the oil while the fritters are frying and taken out as soon as they are crisp but not black, are an improvement if served scattered over the fritters. The fritters can be eaten with tomato sauce (see index) or served on mashed yam, spinach, macaroni or cabbage. These fritters are quite easily made and are often useful as an entrée.
Devilled Fowl. (1).
The legs of a fowl. 1 saltspoon salt.
1 small teaspoon butter or 1 saltspoon pepper.
lard. 1 pinch red pepper.
1 small teaspoon mustard.
1. Remove the skin and score the flesh twice crosswise on each side.
2. Mix to a paste the butter, mustard, salt, pepper and red pepper and spread it over the legs, working it into the cuts.
3. Melt an extra teaspoon of butter, lard or ground nut oil in the small frying pan. When quite hot, put in the two legs and fry for ten minutes till quite cooked. Serve with fried or mashed yam or sweet potato.
Note. — These directions are given for uncooked fowl; if already cooked, prepare in the same way but fry for three minutes only.
Duck or turkey legs can be devilled in the same way. In all cases, it is a great improvement to prepare the legs the evening before and to keep them between two plates till wanted for frying the next morning. The mixture has thus more time to penetrate into the meat.
Plain Croquettes. (I).
About 4 tablespoons minced cooked fowrl.
3 tablespoons mashed cooked yam or sweet potato.
1 teaspoon butter, lard or ground nut oil.
2 eggs.
^ onion.
1 tablespoou brown bread crumbs or crushed biscuits,
1 tablespoon flour.
A pinch of salt and pepper.
1 breakfast cup ground nut oil.
(£ teaspoon chopped parsley and tatassa).
1. Free the meat from skin, mince it and put it in the small pudding basin. Add to it the onion and the yam, salt, pepper (and parsley or tatassa if available) ; lastly add one of the eggs well beaten. If this paste is not quite thick enough to be shaped add a pinch of flour. Shape it into small cakes.
2. Put the oil into the flat saucepan and set it to heat over a good fire, watching it from time to time to see that it does not burn.
3. Break the second egg into a soup plate and beat it well. Spread the flour over one half of the cook’s board and the bread crumbs over the other; turn the croquettes first in the flour, then in the egg and lastly in the bread crumbs, pressing them well into the latter so that the crumbs adhere evenly to both sides of the croquettes.
4. By this time the fat should be ready for frying, when it has ceased to bubble, carefully slide in the croquettes which should be covered by the fat, Turn them over as soon as they are yellow, and take them out when light brown. If they come out greasy, it is because the fat was not hot enough.
Records on this page
Devilled FowlPlain CroquettesCottage Pie