Cassell's dictionary of cookery

Fowl (a la ]\Iarongo). — Pour four tablespoonfuls of the best Lucca oil into a stewpan, and cut a fowl into pieces, which dredge with flour. Lay them into the stewpan and brown over a moderate fire, turning each piece, that all may be of a good colour. A pint of stock, or water, should now be added, with a piece of garlic about the size of a pea, a dozen and a half, or more, of small button-mushrooms, salt, pepper, and a tea-spoonful of sugar. Simmer gently for half an hour, and skim the surface to clear off the fat as it appears. When done, arrange the joints nicely on a dish, and reduce the sauce by boiling till it is sufficiently thick, then serve it over the fowl. Time, fifty minutes altogether. Sufficient for four or five persons. Fowl (a la ]\Iayomiaise). — Cut up the joints of a cold roast fowl. On a dish place a layer of picked lettuce ; on this place a layer of fowl ; sprinkling, as you proceed, with hard-boiled eggs, anchovies, cucumber, and cajoers, aU chopped together; now put cress, chopped radishes, dry mustard ; again lettuce ; and on the top of the dish arrange the breast and wings of the fowl ; garnish with hard-boiled eggs, in rings, and beetroot ; and pour over the whole a sauce mayonnaise. Probable cost, 4s. Fowl (a la ]\Iilanese). — Grate two ounces of Parmesan cheese, and mix with bread-crumbs. Cut a fowl into fiUets, and dip each fillet into the crumbs ; roU them in egg-yolk, well beaten, row (221 ) row and then again into bread-crumbs, seasoned with pepper and salt. Fry them in butter until of a nice brown colour, and have ready a puree of tomato sauce to serve them on. Time, twenty minutes to fry. Probable cost, 4s. iSuiiicient for three or four persons. Fowl (a la Kemonlade). — Beat a fine fowl with a rolling-pin until it is reduced to a pulp, and then stew it in about two quarts of water till the liquor is reduced one-half. Put another fowl into the liquor, and let it boil one hour or more. Take it out, and when cold cut it up into convenient-sized pieces : place all in a salad-dish, with a dressing of equal quantities of oil and vinegar, and the hard-boiled yolks of two eggs rubbed smooth. Slice some more hard-boiled eggs, and cover the top with French beans pickled, and the egg slices nicely intermixed. Probable cost, 7s. or 83. Sufficient for six persons. Fowl (a la Tartare). — Split open a large fowl at the back, and press it tlat into a dish of clarified butter ; the feet have been previously taken off, and the legs bent in. In ten minutes fry it in butter a pale brown, and then cover with tine bread-crumbs and beaten egg. Dip the fowl once more into the clarified butter and broil over a slow fire, taking care that it does not bum. It should be turned often. Serve with a brown gravy, flavoured with lemon-juice, and send sauce a la Tartare to table in a tureen. Time, twenty minutes to broil. Probable cost, 3s. 6d. Sufficient for four persons. Fowl, Apiciua Sauce for.— Thick sauce for a boiled chicken. Put the following ingredients into a mortar : — Aniseed, dried mint, and lazar root (similar to assafoetida) ; cover them with vinegar; add dates, pouring liquamen, oil, and a small quantity of mustard seeds ; reduce all to a proper thickness with port wine warmed ; pour this over the chicken, which should previously have been boiled in aniseed water.