Entree of Cold Roast Fowl

Ingredients

• The remains of Cold Roast Fowl
• 3 Onions
• 2 Ozs. Butter
• i Teaspoonful Flour
• i Teaspoonful Sugar
• i Apple
• 1 Tablespoonful Curry Powder
• 2 Tablespoonfuls Vinegar
• i Pint Gravy
• Salt
• Pepper to taste

Method

1. 1

   Cut onions into slices; mince apple; fry these in butter; add pepper and salt, curry, vinegar, flour and sugar.

2. 2

   When onion is brown, put in gravy (which should be made from bones and trimmings of fowl), and stew for three-quarters of an hour; add fowl, cut into nice sized pieces; let it warm through; then serve, garnishing the dish with boiled rice.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 8. The excerpt below is the record exactly as published.

Salt. Method. Peel tomatoes and cut up ; place in small stew*pan with butter, onion and seasoning ; stew till tender ; mash into a smooth paste ; beat eggs well and stir in ; simmer till it becomes thick ; add cheese just before removing from fire ; place in shallow pots, and when cold cover with melted butter. 53 RICE FRITTERS (VEGETARIAN). Ingredients. i Teacupful Rice. 3 Eggs. A Little Chopped Parsley, Salt and Pepper to taste. Method. • Put rice in one pint of boiling water ; place in jar in oven, and add water till rice is thoroughly soft and will not absorb more (all the water must be absorbed, or the fritters will break in frying) ; stir unbeaten eggs thoroughly into warm rice ; add parsley and seasoning ; melt a little butter in frying pan ; drop in mixture a tablespoonful at a time ; place on hot dish, and keep warm till all are fried. Serve very hot. 54 CHEESE SOUFFLE (VEGETARIAN). Sngrediesits. 2 Ozs. Butter. i Gill Milk. 2 Eggs. 3 Ozs. Grated Cheese. 3 Ozs. Bread Crumbs. A Piece of Onion (size of a Barcelona Nut) chopped fine. Method. Beat the yolks of both eggs and the white of one ; mix all together ; pour into a buttered pie dish ; put pieces of butter on top ; bake slowly for forty-five minutes. SAVOURY LENTIL RISSOLES (VEGETARIAN). Ingredients. i Breakfast-cupful Lentils. 3 Ozs. Bread Crumbs. 1 Egg. 1 Small Onion. Sweet Herbs. Seasoning. Method. Boil lentils with onion till soft ; take onion out ; mix with egg, herbs and seasoning ; roll in egg and bread crumbs ; fry in hot cocoanut butter. 55 BRAISED RABBIT WITH MUSHROOMS, ingredients, i Young Rabbit, i Potato. A Little Mace, Nutmeg and Peppercorn. | Lb. Mushrooms, i Onion. 6 Cloves, i Gill Stock. A Little Carrot and Turnip. Method. Cut rabbit into joints, and roll each in flour ; dip them into deep fat (that is dripping in a deep frying pan, brought to boiling point) ; let them stay for two minutes ; remove to braising pan ; treat mush¬ rooms in same way ; grate onion, carrot, turnip and potato into the braising pan ; add the stock and seasoning ; braise slowly for two hours. No water must be used. Serve with rice or haricot beans. ENTREE OF SWEETBREADS* ingredients. A Calf’s Sweetbread. 6 Ozs. Flour. 3 Ozs. Butter. i Egg. | Teaspoonful Baking Powder. Salt. Seethed. Stew sweetbreads in milk until tender ; skin them ; make light pastry of the other ingredients, rolling it at least seven times ; line little patty pans with the pastry and fill with the sweetbreads ; cut up very fine. Season to taste. 57 Ingredients. Sweetbreads. SWEETBREADS. i Oz. Glaze. Method. Steep the sweetbreads in cold water for two hours, changing the water several times ; drop them into boiling water for three minutes ; lift into cold water for fifteen minutes ; stew gently till cooked ; place in dripping tin, and brown quickly under gas grill or in front of quick fire; mix glaze with gravy, and strain round the sweetbreads 5« VEAL CREAM. Ingredients. \ Lb. Veal. 2 Eggs. 2 Ozs. Butter. Squeeze of Lemon. 3 Ozs. Bread Crumbs. 1 Pint Milk. 2 Tablespoonfuls Cream. Pepper and Salt. Method. Shred the veal down finely with sharp knife and press through wire sieve ; put into basin with bread crumbs and seasoning ; melt butter and add it to milk in white-lined saucepan ; add this to mixture in basin ; switch in eggs ; put into little buttered tins and steam for twenty minutes. Serve with sauce as below. Sauce. —Melt one ounce butter ; stir with it half an ounce of flour ; add one gill milk, and if possible one gill of stock made from scraps of veal ; stir well till it boils. 59 ENTREE Ingredients. The remains of Cold Roast Fowl. 3 Onions. 2 Ozs. Butter, i Teaspoonful Flour, i Teaspoonful Sugar. OF FOWL. i Apple. 1 Tablespoonful Curry Powder. 2 Tablespoonfuls Vinegar, i Pint Gravy

Cook this with the app: pantry check, scaling, and the assistant.