Cassell's dictionary of cookery

Before moulding the boudins, put the preparation on ice or in a cool place for some time. Time, four or five minutes to poach the boudins. Poultry, Fattening of, for the Table.— They should be kept clean, wanii, and dry. For their food, mix oat and pease meal with mashed potatoes, and a little kitchen stuff. Have their food always fresh and plentiful, but do not cram them. Those who value colour as much as quality sometimes fatten fowls on rice swelled in sweet, skimmed milk. On the Continent they are fattened on barley meal with milk, or on buckwheat, and the flavour is excellent. Young pullets are used at any age. Poultry for the Sick.— Boil or roast a fowl in the usual way. As it is not likely POU ( 645 ) POU that a sick person will eat the whole at one time, cut oft' as much as is required for present use, and put the rest aside. As much as it is thought will be used may be cut oft' as it is wanted, and warmed up in two or three ways, as follows : — Wrap the joint in oiled paper, lay it on a hot gridii'on, and warm it gently over a clear fire. Serve it ^\ith a little light gravy for sauce. Or broil it without the paper. Or put it in a stewpan, barely cover with a little cold broth, and heat it very gently over a moderate fire. Or put an ounce of Carolina rice into a stewpan with half a pint of stock, and let it simmer gently until the rice is quite tender and the liquid absorbed. If it is very dry, put two more spoonfuls of stock with it, lay the piece of bird upon the rice, and let it remain a few minutes until it is quite warm. Serve the rice, fowl, and gravy together. When an invalid finds it difficult to masticate food, the fowl may be prepared as follows: — Pick the meat from a cold roast or boiled chicken, and carefully remove every little piece of skin, gristle, or sinew. Mince finely, and, if liked, season with pepper, salt, and pounded mace. Generally speaking, however, it is best to defer seasoning the food which is intended for the sick, as their fancies vary so much, and they very often exceedingly dislike flavoured dishes. Put the bones and trimmings of the bird into a stewpan, with a bunch of parsley and a httle pepper and salt, and let them simmer gently until the gravy is considerably reduced. When the mince is wanted, put a Httle of it into a clean stewpan, strain a small quantity of gravy over it, thicken it or not, according to taste, with a little flour and butter, let it get quite hot, and serve immediately. Poultry, Garnish for {see Garnish for Poultry, Game, iScc). Poultry, Garnish for (another way). — See Quenelles as a Garnish for Poultrj'. Poultry, Gravy for [see Gravy, Beef, for Poultry and Game). Poultry, Potato Cakes to Serve "with {see Potato Cakes, German, to serve with Game or Poultry).