Sufficient for eight or ten persons.
Fowl Pilau.— Stew a young fowl in half a
gallon of good veal broth, with the foUowiog
spices fastened in a muslin bag : — Of cloves, all-
spice, mace, and peppercorns, each a quarter of
an ounce, coriander seed and cinnamon, half an
ounce, and forty cardamom seeds, all pounded.
Soak one pound of good rice in water for ten
minutes, drain and fry it with two ounces of
butter until slightly browned, then add it to the
broth, and stew until the fowl is tender, and
nearly without moisture. Have ready six slices of
bacon, curled and grUlod, and a couple of onions,
sliced and fried a nice brown. Pile the fowl
in the middle of a dish vnth. the rice over it,
and garnish with the bacon, fried onions, and
hard-boiled eggs. Cut into quarters. Time,
half an hour to stow without rice ; half an hour
with it. Probable cost, 4s. 3d. Sufficient for
four or five persons.
Fowl, Poese for.— This is a broth to
boil fowls in ; it is prepared in the following
way : — Take two pounds of ham and two
poAntis of veal, cut into small pieces ; add two
carrots and two onions, also cut, one pound of
butter, the juice of four lemons, a pinch of salt
and pepper, a couple of laurel-leaves, a sprig of
fennal and thjTne, and a spoonful of boiling
stock✪ Fowl, Poese for tomoiaten the whole with ; stew until all
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POW
the gravy is extracted. Probable cost, 4s. 6d.
Time to boil, foiir or five hours.
Fowl, Potted. — Cut the meat o£E the
bones of a cold roast fowl. Pound it in a mortar,
with butter in the proportion of four ounces
to every pound of meat. The skin and griatle
should be carefully removed before the meat is
weighed, and the butter should bo of the best
kind. Add, while pounding, haK a small nutmeg,
grated, and a tea-spoonful of mace, pounded,
with salt and cayenne. A mixture of ham will
be found \eTy relishing✪ Fowl, Potted ; it should be first grated,
and then pounded with the fowl to a smooth
paste. Fill small pots, and cover with clarified
butter. Keep in a dry place, and tie down with
bladder.
Fowl (Poulet aux Cressons) . — Place a
layer of fresh watercresses on a dish ; let them
be quite free from moisture ; arrange evenly,
and sprinkle salt lightly over them. If vine-
gar be approved, pour a small quantity over
the cresses. A roast fowl may now be laid
upon them✪ Fowl (Poulet aux Cressons). It should be of a good brown
colour, with a frothed appearance. Serve with
gravj", and in a tureen. Time, from half to
one hour, according to size. Probable cost, 3s.
Sufficient for three or four persons.
Fowl, Pulled. —Divide a cold fowl into
joints, strip oti:' the skin, and pull the meat from
the solid white parts in large pieces. Broil the
legs and back of the fowl, seasoning them with
salt and a good quantity of black popper, dip-
ping each piece into butter before putting it on
the gridiron. Warm the pulled white meat in
some white sauce, let it be thick and well
flavoured with pepper, salt, pounded mace, and
a tea-spoonful of lemon- juic✪ Fowl, Pullede. ANTien sufli-
ciently heated, put the pulled meat on a dish,
and the back and legs of the fowl upon it. Send
to table with sliced lemon and sippets. Time,
five minutes to broil ; fifteen minutes to heat.
Sufficient for a dish.
Page 543 · 4 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
Sufficient for eight or ten persons.
Fowl Pilau.— Stew a young fowl in half a gallon of good veal broth, with the following spices fastened in a muslin bag : — Of cloves, allspice, mace, and peppercorns, each a quarter of an ounce, coriander seed and cinnamon, half an ounce, and forty cardamom seeds, all pounded. Soak one pound of good rice in water for ten minutes, drain and fry it with two ounces of butter until slightly browned, then add it to the broth, and stew until the fowl is tender, and nearly without moisture. Have ready six slices of bacon, curled and grilled, and a couple of onions, sliced and fried a nice brown. Pile the fowl in the middle of a dish with the rice over it, and garnish with the bacon, fried onions, and hard-boiled eggs. Cut into quarters. Time, half an hour to stew without rice ; half an hour with it. Probable cost, 4s. 3d. Sufficient for four or five persons.
Fowl, Poese for.— This is a broth to boil fowls in ; it is prepared in the following way : — Take two pounds of ham and two pounds of veal, cut into small pieces ; add two carrots and two onions, also cut, one pound of butter, the juice of four lemons, a pinch of salt and pepper, a couple of laurel-leaves, a sprig of fennel and thjTne, and a spoonful of boiling stock tomoisten the whole with ; stew until all
row
( 225 )
POW
the gravy is extracted. Probable cost, 4s. 6d. Time to boil, foiir or five hours.
Fowl, Potted. — Cut the meat off the bones of a cold roast fowl. Pound it in a mortar, with butter in the proportion of four ounces to every pound of meat. The skin and gristle should be carefully removed before the meat is weighed, and the butter should bo of the best kind. Add, while pounding, half a small nutmeg, grated, and a tea-spoonful of mace, pounded, with salt and cayenne. A mixture of ham will be found very relishing ; it should be first grated, and then pounded with the fowl to a smooth paste. Fill small pots, and cover with clarified butter. Keep in a dry place, and tie down with bladder.
Fowl (Poulet aux Cressons) . — Place a layer of fresh watercresses on a dish ; let them be quite free from moisture ; arrange evenly, and sprinkle salt lightly over them. If vinegar be approved, pour a small quantity over the cresses. A roast fowl may now be laid upon them. It should be of a good brown colour, with a frothed appearance. Serve with gravj", and in a tureen. Time, from half to one hour, according to size. Probable cost, 3s. Sufficient for three or four persons.
Fowl, Pulled. —Divide a cold fowl into joints, strip off the skin, and pull the meat from the solid white parts in large pieces. Broil the legs and back of the fowl, seasoning them with salt and a good quantity of black popper, dipping each piece into butter before putting it on the gridiron. Warm the pulled white meat in some white sauce, let it be thick and well flavoured with pepper, salt, pounded mace, and a tea-spoonful of lemon- juice. When sufficiently heated, put the pulled meat on a dish, and the back and legs of the fowl upon it. Send to table with sliced lemon and sippets. Time, five minutes to broil ; fifteen minutes to heat. Sufficient for a dish.
Records on this page
Fowl, Poese forFowl, PottedFowl (Poulet aux Cressons)Fowl, Pulled