The official handbook for the National Training School for Cookery

34. The fowl will take from half an hour to three-quarters of an hour to roast, according to its size. 35. We must baste the fozvl frequently. N.B.— While the fowl is roasting, we should make the bread sauce (see below). N.B. — If liked, the roast fowl can be garnished with rolls of bacon (see the end of "Veal Cutlets," Entrees, Lesson No. 6). Cooking Poultry. — Trussing Roast Fowl. 169 36. When the fowl is quite done, we take it off the jack, and put it on a hot dish. 37. We take a knife and cut the twine, and draw it all out of the fowl, and take off the paper before serving. For making Bread Sauce. 1. We take a French penny roll, or a gill of bread crumbs, and cut it in half. 2. We pull out all the inside crumb, and put it on a plate. 3. We pull this crumb apart into small pieces. 4. We take a small onion, and peel it with an onion knife. 5. We take a small stewpan and put in it the peeled onion. 6. We pour in half a pint of milk. 7. We now put in the crumb of the roll. 8. We add five peppercorns, and salt to taste. 9. We stand the stewpan aside with the lid on, for a quarter of an hour, to soak the crumb. 10. After that time we put the stewpan on the fire, and stir the sauce smoothly with a wooden spoon, until it boils. 11. We now add a tablespoonful of cream, and stir the sauce until it just boils again. 12. Before serving the sauce, we must take out the onion and pour the sauce into a sauce tureen. N.B. — The neck, gizzard, liver, and claws of the fowl, when properly prepared (see Note at the end of "Trussing a Fowl for Boiling"), can be used for soup, or gravy, to be served with the Roast Fowl. For making the gravy, we put the giblets into a saucepan with enough water to cover them (about \ a pint), we also add half an onion (peeled), 6 peppercorns, and salt to taste. We put the saucepan on the fire, and when it comes to the boil, we move it to the side to simmer while the fowl is roasting. For serving, we strain the gravy into a basin and colour it, if necessary, by stirring in a quarter of a teaspoonful of "Liebig's Extract," or ten or twelve drops of caramel, we then pour it in a sauce tureen, or round the fowl. l jo National Training School for Cookery. Lesson No. i. clear SOUP. Average cost for making " Clear Soup" {to be served) with Vegetables or Savoury Custard {about 3 pints). s. d. 2 quarts of stock 2 4^ 1 lb. of gravy beef o 6§ 2 carrots o 1 1 turnip o o\ 2 leeks o 2 1 cabbage lettuce o 1 1 tablespoonful of young peas 1 lump of sugar Salt For "Savoury Custard." 1 gill of stock 3 eggs Time required, {the stock should be 7nade the day before, ) about one hour a?id a half*. Now we will show you how to make Clear Soup. 1. We take two quarts of stock (see Lesson on "Stock") we must be careful to remove from it all fat. 2. We put the stock into a stewpan. 3. We take three quarters of a pound of gravy beef (from the shin of beef), put it on a board, and cut off all the fat and skin with a sharp knife. 4. We chop the beef up very fine. N.B. — The proportion of beef for clarifying stock is one pound to every five pounds of meat with which the stock is made. 6. We put the chopped gravy beef into the stewpan.