Cassell's dictionary of cookery

Sauce. — Divide a large fowl into quarters, and roast till nearly done, basting plentifully with butter. Finish the cooking over a clear fire, pepper lightly, and season to taste with salt. Make a sauce as follows: — Stew two dozen button-mushrooms and a slice of lean ham with a little butter ; add some brown gravy, about three-quarters of a pint, pepper, and salt, and simmer till the mushrooms are tender. Thicken to the consistency of cream, and add a tea-spoonful of lemon juice, and haK that quantity of sugar. Serve with the sauce round the fowls. Time to roast, thuty-fivc minutes ; to broil, ten to fifteen minutes. Probable cost, 3s. 6d. Sufficient for four- or five persons. Fowl, Capolitade. — Boil down the bones, skin, and trimmings of a roast or boiled fowl, with a bunch of parsley, a little thyme, half a bay-leaf, and a couple of onions sliced. Cut up the meat into small pieces, put it into a stewpan. and when the gravy has boiled for half an hour, strain, and add a little roux, and a wineglassful of sherry. Throw this sauce, boiling, over the fowl in the stewpan, and let it stand by the side of the fire to get hot through ; then squeeze in the juice of a lemon. Send the fowl to table garnished with sippets of toasted bread. Fowl, Croquettes of.— iMix with every half-pound of solid fowl (free from bone or gristle), two ounces of scraped ham. Make half a pint of gravy, by boiling the bones and rejected pieces. Fry two or thi-ee shallots in a little butter, add the gravy, and season with powdered mace, pepper, salt, and a half a teaspoonful of pouuded sugar. Rub up a tablespoonful of tiour with two ounces of butter; put this and the mince to the gravy, and when thick, stir in the yolks of two well-beaten eggs. Make into baUs as soon as cold, and fry a nice brown. Roll them in egg and bread-crumbs before frying. Time, ten minutes to fry. Fowl, Curried.— Cut up a young fowl ; roll each piece in a mixture of curry-powder and flour, three dessert-spoonfuls of each. Cut foui' large onions into rings, and divide the rings into bits of an inch in length ; fry a light brown in two ounces of butter, with a clove or two of garlic, if approved of. Add the pieces of fowl, and two more ounces of butter. Put all into a stewpan, and stew gently with hot milk, broth, or water, one pint. , Season to taste with salt, and cover well. The sauce should be reduced one-third, to which squeeze in the juice of half a lemon, before being sent to table. Rice should accompany this dish, either round the dish or separate.