[For another Recipe, set Note at end of F.]
FORCEMEAT, OR STUFFING.
(Mrs. Etheridge's Recipe).
A little parsley (cut fine), three ounces of beef suet,
some pepper, salt, lemon-peel, bread-crumbs, one egg.
Moisten, if necessary, with a little milk. If to be eaten
cold, use butter instead of beef suet.
FOWLS.— See also Chicken and " Gesmoorde Hoender."
FOWL {SOILED).
After the fowl is nicely stuffed and trussed, tie it into
a floured cloth, put into a stewing-pan, cover with hot
water, let it simmer very gently for an hour and a half;
put It on a hot dish, and pour over it a white sauce or a
httle chopped parsley and butter. Serve with tongue or
ham. Garnish the dish with nicely grilled bacon. (Take
care the water boils be/ore the fowl is put in.)
1»
FOWL (FRICASSEED— ROAST). [F
FOWL {FRICASSEED).
Ingredients.
The remains of Cold Roast Fowl. Pepper and Salt.
I strip of Lemon-Peel. i Pint Water.
I Blade of pounded Mace. i teaspoonful of Flour.
I bunch of savoury Herbs. i pint of Cream.
I Onion. The Yolks of a Eggs.
Divide remains of fowl into nice little joints ; make
gravy of the trimmings and legs by stewing them with
lemon-peel, mace, herbs, onion, seasoning, and water,
until reduced to half a pint ; when strained, put in fowl.
Warm through and through, thicken with a teaspoonful of
flour ; stir the yolks of eggs into the cream. Let it get
thoroughly hot, but do not boil. Time, one hour to make
the gravy, a quarter of an hour to warm the fov/1.
FOWL {ROAST).
(The old Cape way, in a baking-pot)
Ingredients.
a young Fowls killed the day before. Pepper and Salt.
A few slices of Bacon. A glass of Wine.
I oz. of Butter and Fat,
After having carefully picked, and singed the small
feathers by burning a clean paper over the fowl, cut off the
neck and skewer the skin down over the back. Cut off
the claws, dip the legs in boiling water, scrape them, and
turn the pinions under; run a skewer through them and
the middle of the leg through the body, to the pinion
and leg on the other side. The liver and gizzard should
be placed in the wings, liver on one side, gizzard on the
other. Tie the legs together by passing a trussing-needle,
threaded with twine, through the backbone, and securing
on the other side. Now place your chickens, with the
breast down, in a baking-pot ; if not quite young and
tender put half a pint of water in the pot, also a little
of the butter and fat. In an hour's time turn the chickens
73
F] FOWL SAUTfi— FOWLS (STEWED).
over, put over them some more butter and fat, and a glass
of wine. Put on the outside of the h'd of the baking-pot
some coals of wood fire. When the chickens are nice and
brown, send them in. Garnish with some fried bacon, and
serve with bread sauce. • Time, about one hour and a
half.
FOIVL SAUTA (WITH GREEN PEAS OR MUSHROOMS^
(An Entree.)
Ingrectients.
The remains of Cold Roast Chicken. i dessertspoonful of Floor.
I oz. Butter. ^ a pint of weak Stock.
A saltspoonful of Pepper. Salt. i pint of Green Peas.
A little' Nutmeg. i teaspoonful of Sugar. ✪ Fowls (Stewed)
Page 26 · 2 recipe records on this page
Presented as published in 1891. 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
A modernized reading is not available for this page yet. You are seeing the original text.
[For another Recipe, set Note at end of F.]
FORCEMEAT, OR STUFFING.
(Mrs. Etheridge's Recipe).
A little parsley (cut fine), three ounces of beef suet,
some pepper, salt, lemon-peel, bread-crumbs, one egg.
Moisten, if necessary, with a little milk. If to be eaten
cold, use butter instead of beef suet.
FOWLS.— See also Chicken and " Gesmoorde Hoender."
FOWL {SOILED).
After the fowl is nicely stuffed and trussed, tie it into
a floured cloth, put into a stewing-pan, cover with hot
water, let it simmer very gently for an hour and a half;
put It on a hot dish, and pour over it a white sauce or a
httle chopped parsley and butter. Serve with tongue or
ham. Garnish the dish with nicely grilled bacon. (Take
care the water boils be/ore the fowl is put in.)
1»
FOWL (FRICASSEED— ROAST). [F
FOWL {FRICASSEED).
Ingredients.
The remains of Cold Roast Fowl. Pepper and Salt.
I strip of Lemon-Peel. i Pint Water.
I Blade of pounded Mace. i teaspoonful of Flour.
I bunch of savoury Herbs. i pint of Cream.
I Onion. The Yolks of a Eggs.
Divide remains of fowl into nice little joints ; make
gravy of the trimmings and legs by stewing them with
lemon-peel, mace, herbs, onion, seasoning, and water,
until reduced to half a pint ; when strained, put in fowl.
Warm through and through, thicken with a teaspoonful of
flour ; stir the yolks of eggs into the cream. Let it get
thoroughly hot, but do not boil. Time, one hour to make
the gravy, a quarter of an hour to warm the fov/1.
FOWL {ROAST).
(The old Cape way, in a baking-pot)
Ingredients.
a young Fowls killed the day before. Pepper and Salt.
A few slices of Bacon. A glass of Wine.
I oz. of Butter and Fat,
After having carefully picked, and singed the small
feathers by burning a clean paper over the fowl, cut off the
neck and skewer the skin down over the back. Cut off
the claws, dip the legs in boiling water, scrape them, and
turn the pinions under; run a skewer through them and
the middle of the leg through the body, to the pinion
and leg on the other side. The liver and gizzard should
be placed in the wings, liver on one side, gizzard on the
other. Tie the legs together by passing a trussing-needle,
threaded with twine, through the backbone, and securing
on the other side. Now place your chickens, with the
breast down, in a baking-pot ; if not quite young and
tender put half a pint of water in the pot, also a little
of the butter and fat. In an hour's time turn the chickens
73
F] FOWL SAUTfi— FOWLS (STEWED).
over, put over them some more butter and fat, and a glass
of wine. Put on the outside of the h'd of the baking-pot
some coals of wood fire. When the chickens are nice and
brown, send them in. Garnish with some fried bacon, and
serve with bread sauce. • Time, about one hour and a
half.
FOIVL SAUTA (WITH GREEN PEAS OR MUSHROOMS^
(An Entree.)
Ingrectients.
The remains of Cold Roast Chicken. i dessertspoonful of Floor.
I oz. Butter. ^ a pint of weak Stock.
A saltspoonful of Pepper. Salt. i pint of Green Peas.
A little' Nutmeg. i teaspoonful of Sugar.