part of one. Put the bones and trimmings into a
stewpan, with water to cover them ; add a caiiot
or two, some sliced onion, pre^dously fried in
butter, a blade of pounded mace, some savouiy
herbs, pepper, and saltT'^When the goodness is
j extracted, strain and thicken with a small quan-
I tity of flour and butter. Put the fowl into a
j clean stewpan, pour the gravy over, and sim-
j mcr for half an hour. A few minutes before
' serving add the juice of haK a lemon. Gamish
j with sijipets of toasted brea✪ Fowl, Hashedd. Time to stew
! bones, &c., for gravy, one hour and a half; to
I wann fowl, twenty minutes. Probable cost,
exclusive of fowl, 6d.
Fowl, Indian Dish of.— Put over the
fire in a large ste^\7Jan two quails of good veal
1)r(jth, in which place a fowl, trussed as for
boiling ; add the following spices (pounded),
tied in a muslin bag : of cloves, allspice, mace,
and peppercorns, each a quarter of an ounce,
and of coriander seed and cinnamon, half an
ounce, with foriy cardamom seeds. Bro^^■n
slightly in a frj-ing-pan with two ounces (jf
j butter, a pound of weU-washed lice (Patna) ;
and when the fowl is nearly done, add the rice,
and stew imtil soft. Cut two or three middle-
I sized onions into slices, dredge with flour, and
I fry a nice brown colour, without breaking the
j rings. Have ready six slices of bacon cm-led
ami giilled, and a couple of eggs, boiled hard
I and quartered. AiTange the fowl in a ppa-
I midal form upon a dish, smother with the rice,
i and garnish with the sliced onion, bacon, and
POW
( 224 )
POW
egffs. Time, half an hour to stow fowl ; half
an hour to stew fowl and rice. Probable cost,
5s. Sufficient for four or five persons.
Fowl jelly (in cakes). — Take ten pounds
of the leg of beef, two cow-heels, a knuckle of
veal, ;i couple of old fowls, and the trimmings
of any thing at hand, with the bones, ice,
broken in pieces ; cover with water, and boil
gently, adding a bunch of sweet herbs, a blade
of mace, an onion, a bit of lemon-peel, and some
whole peppers, and salt to taste. Boil six hours ;
clear olf the fat, strain, and let the mixture cool,
when overj' particle of grease must be removed.
When cold, put it over a quick fire, and boil till
the jelly clings to the wooden spoon, when it may
be poured out into a buttered tin. When quite
cold, cut it into strips, and store carefully in a
tin box, to be dissolved for gravy or soups.
Fowl Klosse. — Chop three or four ounces
of suet, also the solid parts of an uncooked
fowl ; soak three large slices of light bread in
milk, and press the moisture from it till quite
di-y. Put the whole into a mortar ; season with
aait, nutmeg, chopped parsley, and lemon-peel.
Pound all together to a smooth paste, with two
well-beaten eggs. ^\nien shaped into Klosse,
boil in clear soup. These Klosse may be made
of veal, instead of fowl.
Fowl Liver, Garnish. —Take the livers
from four fowls ; let them be quite sound, and of
a good colour. Blanch them in boiling water,
and then stew in gravy ; add a bunch of thj-me,
parsley, popper, and stilt, half a tea-spoonful of
each, with a small glass of white wine, ^^^len
they have stewed a quarter of an hour, dry
and use as a garnish. Time to blanch, ten
minutes. ✪ Fowl, Indian Dish of
Page 541 · 5 recipe records on this page
Presented as published in 1892. 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
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part of one. Put the bones and trimmings into a
stewpan, with water to cover them ; add a caiiot
or two, some sliced onion, pre^dously fried in
butter, a blade of pounded mace, some savouiy
herbs, pepper, and saltT'^When the goodness is
j extracted, strain and thicken with a small quan-
I tity of flour and butter. Put the fowl into a
j clean stewpan, pour the gravy over, and sim-
j mcr for half an hour. A few minutes before
' serving add the juice of haK a lemon. Gamish
j with sijipets of toasted bread. Time to stew
! bones, &c., for gravy, one hour and a half; to
I wann fowl, twenty minutes. Probable cost,
exclusive of fowl, 6d.
Fowl, Indian Dish of.— Put over the
fire in a large ste^\7Jan two quails of good veal
1)r(jth, in which place a fowl, trussed as for
boiling ; add the following spices (pounded),
tied in a muslin bag : of cloves, allspice, mace,
and peppercorns, each a quarter of an ounce,
and of coriander seed and cinnamon, half an
ounce, with foriy cardamom seeds. Bro^^■n
slightly in a frj-ing-pan with two ounces (jf
j butter, a pound of weU-washed lice (Patna) ;
and when the fowl is nearly done, add the rice,
and stew imtil soft. Cut two or three middle-
I sized onions into slices, dredge with flour, and
I fry a nice brown colour, without breaking the
j rings. Have ready six slices of bacon cm-led
ami giilled, and a couple of eggs, boiled hard
I and quartered. AiTange the fowl in a ppa-
I midal form upon a dish, smother with the rice,
i and garnish with the sliced onion, bacon, and
POW
( 224 )
POW
egffs. Time, half an hour to stow fowl ; half
an hour to stew fowl and rice. Probable cost,
5s. Sufficient for four or five persons.
Fowl jelly (in cakes). — Take ten pounds
of the leg of beef, two cow-heels, a knuckle of
veal, ;i couple of old fowls, and the trimmings
of any thing at hand, with the bones, ice,
broken in pieces ; cover with water, and boil
gently, adding a bunch of sweet herbs, a blade
of mace, an onion, a bit of lemon-peel, and some
whole peppers, and salt to taste. Boil six hours ;
clear olf the fat, strain, and let the mixture cool,
when overj' particle of grease must be removed.
When cold, put it over a quick fire, and boil till
the jelly clings to the wooden spoon, when it may
be poured out into a buttered tin. When quite
cold, cut it into strips, and store carefully in a
tin box, to be dissolved for gravy or soups.
Fowl Klosse. — Chop three or four ounces
of suet, also the solid parts of an uncooked
fowl ; soak three large slices of light bread in
milk, and press the moisture from it till quite
di-y. Put the whole into a mortar ; season with
aait, nutmeg, chopped parsley, and lemon-peel.
Pound all together to a smooth paste, with two
well-beaten eggs. ^\nien shaped into Klosse,
boil in clear soup. These Klosse may be made
of veal, instead of fowl.
Fowl Liver, Garnish. —Take the livers
from four fowls ; let them be quite sound, and of
a good colour. Blanch them in boiling water,
and then stew in gravy ; add a bunch of thj-me,
parsley, popper, and stilt, half a tea-spoonful of
each, with a small glass of white wine, ^^^len
they have stewed a quarter of an hour, dry
and use as a garnish. Time to blanch, ten
minutes.