Fowl Fried

Ingredients

• Divide the remains of a cold fowl
• two or three shallots
• vinegar enough to steep the meat
• half a pound of flour
• half a pint of hot water
• two ounces of butter
• the whites of a couple of eggs

Method

1. 1

   Soak fowl in vinegar with shallots, then drain and fry in batter made from flour, hot water, butter, and beaten egg whites until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 538. The excerpt below is the record exactly as published.

two ounces of butter; put this and the mince to the gravy, and when thick, stir in the yolks of two well-beaten eggs. Make into baUs as soon as cold, and fry a nice brown. Roll them in egg and bread-crumbs before frying. Time, ten minutes to fry. Fowl, Curried.— Cut up a young fowl ; roll each piece in a mixture of curry-powder and flour, three dessert-snoonfuls of each. Cut foui' large onions into rings, and divide the rings into bits of an inch in length ; fry a light brown in two ounces of butter, with a clove or two of garlic, if approved of. Add the pieces of fowl, and two more ounces of butter. Put all into a stcAvpan, and stew gently with hot milk, broth, or water, one pint. , Season to taste with salt, and cover well. The sauce should be reduced one-third, to which squeeze in the juice of half a lemon, before being sent to table. Rice should accompany this dish, either round the dish or separate. Fowl, Curried (a I'lndienne). — Great care is required in the preparation of this ex- cellent curry. It should be put in preparation early in the morning to give the necessary time, but better, perhaps, the day before it is required. Take three dessert-spoonfuls of curry powder, blend it wdth a small quantity of milk, rub- bing to a smooth })aste, and adding, by degrees, a pint of stock. Put this quantity into a stew- pan, and simmer four hours, when it should be reduced one-half. The excellence of this dish depends greatly on the time allowed for sim- mering. Put a quarter of a pound of butter iuto a frying-pan, and slice up six large onions, three or four tomatoes, three cloves of garlic ; chop up also an ounce of raisins without stones ; fry all, and brown the pieces of fowl a nice colour in the same butter. Stew all the in- gredients together, closing the ste^imn tightly, for thirty minutes ; then add the juice of half a lemon and serve. Time, eight or ten houi-s to jn-epare and cook. Probable cost, 3s. 6d. Suf- ficient for five persons. Fowl Cutlets. — Bone a fresh young fowl ; separate the wings, legs, and merrythought ; pick out all the meat from the inferior parts, mince it, and season with pepper, salt, and chopped lemon-peel. Put it in a mortar, and smooth to a paste, with a small quantity of gravy, pro- cured by boiling the bones and trimmings. :\Iake cutlets of the legs, wings, &c. ; dip each cutlet into 03;^, spread the forcemeat over, and bread- FOW ( 223 ) POW crumbs over all; then fry in butter a good brown. Serve with, some of the gravy thickened in the dish. Time, half an houi- to prepa-rc. Sufficient for three or four persons. Fowl Fillets (au Supreme).— Cut as many neat fillets as you can from three fowls ; lay them in paii-s, -with forcemeat between, in a dish of clarihed butter, and then fry them in some more butter, and dip them well in bread- crumbs. Fry also bread, cut as nearly the same size as possible. Have ready some bechamel sauce, which pour into the pan, first throwing otf a part of the butter. Pour this sauce, when heated, over the hUets piled in the centre of the dish, but do not moisten the bread with it. Place the bread alternately with the hllets round the dish, and leave the sauce whero it was poured in the centre. Time to lie in butter, half an hour; to 'fry, ten minutes. Sufficient for a dish. Fowl, Fricasseed. — Take cold boiled fowl; cut it up, and simmer in gra\y, onion, mace, lemon-peel, white pepper, and a bunch of herbs ; a bit of knuckle of veal a.dded will be an improvement ; stew for twenty minutes. Mix up a bit of butter and flour ; put this into the gravy, with a little cream, a dash of nutmeg, and salt to taste. When thickened it is ready to serve. Fowl, Fried. — Divide the remains of a cold fowl into convenient-sized pieces ; shi-ed two or thi-ee shallots verj^ fine, strew them, with salt and cayenne, over the meat in a dish, and poiir vinegar enough to steep the meat. Take out the fowl in an hour, drain, and fry, dipping each piece into batter ; use lard for frying, and let the pieces be nicely bro'wned. Garnish with roUed bacon and fried parsley. For the batter, mix half a pound of flom- with half a pint of hot water to a cream-like batter, stir in two ounces of butter, and the whites of a couple of eggs beaten to a froth. Time, ten minutes to fry. Probable cost, 9d., exclusive of fowl. Fowl, Fried

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