Hilda's "where is it?" of recipes

Cut up the fowl into nice pieces, put it into a stewing pan with the butter, let it fry a nice brown, having sprinkled it with pepper and salt. Dredge in the flour, shake the ingredients well about, then add the stock and peas. Stew till the latter are tender, which will be twenty minutes. Arrange the chicken round and the peas in the middle. Mushrooms may be substituted for peas. FOWLS {STEWED). (My Mother's Recipe. The Cape way of cooking a pair of young Fowls.) Ingredients. 2 nice young Fowls. A tablespoonful of Butter and one of Fat. 2 Onions. I wineglass of White Wine. A blade of Mace. 2 oz. of Vermicelli. About I dozen Allspice and i dozen i oz. of Macaroni. Pepper put into a tiny muslin bag. Stuffing for the Chicken. Have your chickens nicely cleaned and singed. Set them on a slow fire in a flat baking-pot with a cup of water, two or three white onions (only peeled and slit across the top), the little bag of spice, and the butter and fat. Let it simmer for an hour (the chicken to be skewered and stuffed with the ordinary stuffing used for turkey, [illustration: section break] etc.), turning the breast downwards. When nearly done, stir in the vermicelli and macaroni. Add a little white stock if necessary. Remove the bag of spice and place the fowls on a dish, and just before serving whip up an egg with a glass of wine or some lemon juice, and pour over the chickens. Serve. Very good. •^FRICKADEL" {OR SAVOURY RISSOLES). (Dutch Recipe.) Ingredients. Some Minced Mutton (raw is nicer A slice or two of White Bread, than cookrd), seasoned well with soaked in Milk. Pepper, Salt, and Nutmeg. A tablespoonful Tomato Sauce. A suspicion of Onion. i Egg. For I lb. of Meat — a quarter of a Nutmeg, half a teaspoonful of Pepper and Salt. Mix all well together, roll in round shapes, put in egg and bread-crumbs, fry in hot fat. Stewed in a rich curry sauce, this is a nice entree. " FRICKADELS.' (Cape Recipe.) First stew the Frickadel in a rich stock, in which a slice of browned onion has been put; when nearly done, add mushrooms, and let it stew gently, with a good lump of butter. Witk mushrooms they are most delicious. FRIED BREAD. (A homely dish.) Take slices of brown bread, fry them a nice brown with some dripping (either mutton, beef, or chicken) ; serve warm with pepper. Very nice for breakfast. [illustration: section break] FRITTERS {BEEF). Ingredients. Some Cold Roast Beet A cupful of Water, looz. Flour. Whites of 2 Eggs. 2 oz. Butter. Salt, Pepper, a scraping of Nutmeg. Mix to a smooth batter the flour, with water or milk ; melt the butter, stir into the flour with the whites of two eggs, whisked. Shred the beef as thin as possible, season to your taste, and add it to the batter; mix all well together, and drop with a spoon into boiling dripping or lard. Drain well from the fat. Serve hot. Skim milk can be used instead of water, and by substituting half a teaspoonful of soda, no eggs need be used for the batter. FRITTERS {BEEF). (Another mode.) Take slices from the undercut of sirloin ; flavour the batter with a seasoning of pepper, pounded allspice, and salt, and dip the slices of beef in it, and fry in boiling lard a nice brown. Take care the meat is well covered with batter. FRITTERS {INDIAN). Ingredients.