Cassell's dictionary of cookery

Fowl, Scallops, (a la Bechamel).— Eoast a couple of fine fowls, and when done, remove them from the spit. Cut with a sharp knife all the flesh in one piece from the breasts and wings. Pull off the skin, and slice the meat thinly into small scallops, which arrange on a hot dish. Sprinkle lightly with salt, and pour boiling sauce (bechamel) over. If cold fowls ■ hv used, dip the scallops one by one into clarified butter and fiy, but do not brown. Drain off the butter, anil pile in the middle of a hot dish. Sauce as above. Time, four minutes to fry. ! Probable cost, exclusive of fowls, 8d. Suflicient | for an cntrtv. Fowl, To Boil.— Pick, singe, and truss the j fowl, with the heart, liver, and gizzard inside. ' Tie it securely, and plunge into boiling water. ! Add a little salt, remove the scum carefully, and \ boil gently for about three-quarters of an hoiu'. j Serve with ham, tongue, or bacon. For sauce, i either parsley, lemon, or oyster sauce is suitable. A little should be poui'cd over the fowl, and the remainder should be served in a tureen. Fowl, To Bone, without opening it. — After the fowl has been drawn and singed, wipe it inside and out with a clean cloth, but do not wash it. Take off the head, cut through the skin all round the first joint of the legs, and pull them from the fowl, to draw out the large tendons. Raise the flesh first from the lower part of the backbone, and a little also from the end of the breastbone, if necessary : work the knife gradually to the socket of the thigh ; with the point of the knife detach the joint from it. Take the end of the bone firmly in the fingers, and cut the flesh clean from it down to the next joint, round which pass the point of the knife carefully, and when the skin is loosened from it in every part, cut round the next bone, keeping the edge of the knife close to it, until the whole of the leg is done. Remove the bones of the other leg in the same manner ; then detach the flesh from the back and breastbone sufficiently to enable you to reach the upper joints of the wings ; proceed with these as with the legs, but be especially careful not to pierce the skin of the second joint. It is usual to leave the pinions imbound, in order to give more easily its natural form to the f*wl when it is dressed. The merry-thought and neckbones may now easily be cut away, the back and sidebones taken out without being divided, and the breastbone separated easily from the flesh, which, as the work progresses, must be turned back from the bones upon the fowl, until it is completely inside out. After the one remaining bone is removed, draw the -wings and legs back to their proper form, and turn the fowl right side outwards. Bone a turkey in the same manner, but as it requires a large amount of forcemeat to till it entirely, the legs and wings are sometimes drawn into the body, to diminish the expense of this. If very secui-ely trussed and sewai, the bird may be either boiled or stewed in richgravy, as well as roasted, after being boned and forced ; but it must be gently cooled, or it may burst.