The household gas cookery book

Braised Fowl, — Take a nice young fowl, fill it with some good forcemeat, have ready a stewpan (earthen¬ ware it possible), with two ounces of butter, made hot. Put in a quarter of a pint of any good white wine, one onion stuck with three cloves, a blade of mace, one shallot, twenty peppercorns, a teaspoonful of salt and one bay leaf; put a piece of lard on top of the fowl, place the lid on so as it will tightly fit, stand it over the simmering burner, and let it simmer for an hour. lake out the fowl, strain the gravy, thicken the same with a teaspoonful of cornflour and half a gill of cream ; return it all to the saucepan, and let it simmer for another quarter of an hour, and serve. Chicken Valencienne, — Procure a nice young chicken about two and a half to three pounds. Cut off the head and feet, singe, draw, wipe, dry, and truss nicely. Arrange and tie a thin slice of fat bacon over the breast of the chicken. Peel and cut into half-inch squares one small Spanish onion, one ounce of lean, raw ham, and one clove of garlic (if liked). Place these in an earthen pot, if possible, sufficiently large to hold the chicken ; add a tablespoonful of salad oil. Lay the chicken over, and place the pot in a very hot oven for ten minutes, or until it gets a nice golden colour; add two gills of raw Italian rice, four Chili peppers, season with a tablespoonful of salt and half a teaspoonful of pepper, and sprig of parsley finely chopped. Moisten with a pint of hot broth (or hot water) and half a pint of white wine. Cover the pot, and place in the oven again to cook for an hour. Remove from the oven, take up the chicken from the pot, dress the rice on a hot dish, arrange the chicken on the rice, and send to table. Pigeons to Truss. — Pigeons for trussing should, if possible, be drawn as soon as they are killed. They are very nice roasted with a slice of bacon over the breast, and a vine leaf under the bacon. To truss for roasting, cut off the head and neck and toes to the first joint. Truss the wings over the back, and pass the skewer through the wings and body. To truss for stewing, if stewed whole, cut off the legs at the first joint, put the legs into the body, and skewer the pigeon’s back. Pigeons Roast. — To roast pigeons, a brisk oven is required, placed close under the solid or browning shelf, and roast in the ordinary way ; baste very often. Serve with gravy, or plain, with salad and watercress. Time to roast, according to size, from fifteen to thirty minutes. Pigeons Grilled. — Cut the pigeons in halves from breast to back, butter them well all over, pepper and salt them ; grill under the gas griller. Let the griller and grill pan get quite hot; this will take about two minutes. Give a fierce heat for the first few minutes, then reduce the gas one half. For devilled pigeons, sprinkle well with equal quantities of cayenne, black pepper, and salt; grill from five to ten minutes. Pigeons Stewed. — Cut each pigeon into four and fry them until brown. Fry some onions and stew all together. Remove the pigeons when cooked, take off all grease, thicken the gravy, return the pigeons to the gravy to make them hot, and serve. A mushroom stewed with them is a great improvement. GAME.