5. We put one ounce of flour into a basin, and mix it
smoothly with a tablespoonful of cold water.
For White Sauce.
d.
1 oz. butter 1
J oz. of flour ox
1 gill of milk 0}
Pepper and salt ,
4 mushrooms (if obtainable) . . .
\ pint of stock from sheep's trotters j
3*
Lesson:; on Cooking Meat. — Sheep's Trottej's. 161
6. We now put the vegetables into the stewpan with
the trotters, we also add a tablespoonftil of vinegar, tzvo
quarts of zvater, and a tablespoonftil of sal✪ Sheep's Trotterst ; and stir in the
flour and zvatcr.
7. We put the stewpan over the fire, and stir it till it
just boils, then move it to the side of the fire, to simmer
for four hours,
8. While the trotters are cooking, we should make the
sauce, either piquante sauce, or white sauce, according to
taste. For piquante sauce, or white sauce, the above pro-
portion of ingredients should be used, and the sauces made
in the same way as directed in u Sauces, Lessons No. I and
No. 4."
9. After that time we take the trotters carefully out of
the stewpan, and arrange them on a hot dish, and serve
them with the sauce, which can either be poured over the
irottersy or served separately in a sauce-boat, according to
taste.
1 62 National Training School for Cookery.
TRUSSING A FOWL FOR BOILING.
Average cost of a " Boiled Fowl" and "Egg Sauce"
INGREDIENTS.
i fowl
i\ oz. of butter
i carrot
1 small onion
A bouquet of herbs
2 eggs
i oz. of flower
\ pint of milk
Gill of cream
Time required^ about one hour and a quarter.
Now we wrill show you how to prepare a Fowl, and truss
it for boiling.
1. We take a fowl that has been already plucked, and
put it on a board.
2. We prepare it and clean it in the same way as
described in " Trussing a Fowl for Roasting," from Note I
to Note 12.
3. We take a sharp knife and cut off the claws, and the
end of the legs of the fowl to the first joint.
4. We take a twist of paper or taper and light it.
5. We take the fowl up by its legs, and hold the lighted
paper under it to singe off the little hairs.
6. We then hold the fowl up by its wings and singe the
other end.
N.B. — We must be careful in singeing not to blacken or mark the fowl in
any way.
7. We turn the fowl on its back with the tail towards us.
8. We put our hands through the incision (made for
drawing the fowl), and pass two fingers round the inside
of the leg, so as to loosen the outside skin.
9. We draw this outside skin right off the legs, and
pi-ess the legs well into the sides of the foivl, forcing the
breast up to give the fowl a good shape.
s. d.
..29
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. . O 2
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.. o 6
Cooking Poultry. — Trzcssiug Boiled Fowl 163
10. We pull this outside skin and turn it neatly inside
the fowl over the joints of the legs.
11. We turn the fowl on its breast, and draw tightly the
breast skin over the incision on to the back of the neck.
12. We cross the ends of the wings over the back of the
neck.
13. We now turn the fowl on its back with the neck
towards us.
14. We take a trussing needle and thread it with fine
twine.
15. We take the threaded trussing needle, and pass it
through the bottom of one thigh, through the body, and
out on the other side through the other thigh.
Page 64 · 3 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
5. We put one ounce of flour into a basin, and mix it smoothly with a tablespoonful of cold water.
For White Sauce.
d.
1 oz. butter 1
J oz. of flour ox
1 gill of milk 0}
Pepper and salt ,
4 mushrooms (if obtainable) . . . \ pint of stock from sheep's trotters j
3*
Lesson:; on Cooking Meat. — Sheep's Trottej's. 161
6. We now put the vegetables into the stewpan with the trotters, we also add a tablespoonful of vinegar, two quarts of water, and a tablespoonful of salt ; and stir in the flour and water.
7. We put the stewpan over the fire, and stir it till it just boils, then move it to the side of the fire, to simmer for four hours,
8. While the trotters are cooking, we should make the sauce, either piquante sauce, or white sauce, according to taste. For piquante sauce, or white sauce, the above proportion of ingredients should be used, and the sauces made in the same way as directed in u Sauces, Lessons No. I and No. 4."
9. After that time we take the trotters carefully out of the stewpan, and arrange them on a hot dish, and serve them with the sauce, which can either be poured over the trotters, or served separately in a sauce-boat, according to taste.
1 62 National Training School for Cookery.
TRUSSING A FOWL FOR BOILING.
Average cost of a " Boiled Fowl" and "Egg Sauce"
i fowl
i\ oz. of butter
i carrot
1 small onion
A bouquet of herbs
2 eggs
i oz. of flower
\ pint of milk
Gill of cream
Time required^ about one hour and a quarter.
Now we wrill show you how to prepare a Fowl, and truss it for boiling.
1. We take a fowl that has been already plucked, and put it on a board.
2. We prepare it and clean it in the same way as described in " Trussing a Fowl for Roasting," from Note I to Note 12.
3. We take a sharp knife and cut off the claws, and the end of the legs of the fowl to the first joint.
4. We take a twist of paper or taper and light it.
5. We take the fowl up by its legs, and hold the lighted paper under it to singe off the little hairs.
6. We then hold the fowl up by its wings and singe the other end.
N.B. — We must be careful in singeing not to blacken or mark the fowl in any way.
7. We turn the fowl on its back with the tail towards us.
8. We put our hands through the incision (made for drawing the fowl), and pass two fingers round the inside of the leg, so as to loosen the outside skin.
9. We draw this outside skin right off the legs, and press the legs well into the sides of the fowl, forcing the breast up to give the fowl a good shape.
s. d. ..29 .. o i\
I"
. . O 2 } o If .. o 6
Cooking Poultry. — Trzcssiug Boiled Fowl 163
10. We pull this outside skin and turn it neatly inside the fowl over the joints of the legs.
11. We turn the fowl on its breast, and draw tightly the breast skin over the incision on to the back of the neck.
12. We cross the ends of the wings over the back of the neck.
13. We now turn the fowl on its back with the neck towards us.
14. We take a trussing needle and thread it with fine twine.
15. We take the threaded trussing needle, and pass it through the bottom of one thigh, through the body, and out on the other side through the other thigh.
Records on this page
Piquante SauceSheep's TrottersBoiled Fowl with Egg Sauce