Fowl, Indian Dish of

Ingredients

• two quails of good veal broth
• a fowl, trussed as for boiling
• of cloves
• of allspice
• of mace
• of peppercorns
• of coriander seed
• of cinnamon
• forty cardamom seeds
• two ounces of butter
• a pound of well-washed rice
• two or three middle-sized onions
• six slices of bacon
• a couple of eggs, boiled hard

Method

1. 1

   Put veal broth over the fire, place the fowl inside, add spices in a muslin bag.

2. 2

   Brown the spices in butter, add rice when the fowl is nearly done, and stew until soft.

3. 3

   Fry sliced onions until brown.

4. 4

   Arrange the fowl on a dish, cover with rice, and garnish with fried onions, bacon, and quartered eggs.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 541. The excerpt below is the record exactly as published.

Fowl, Indian Dish of.— Put over the fire in a large ste^\7Jan two quails of good veal 1)r(jth, in which place a fowl, trussed as for boiling ; add the following spices (pounded), tied in a muslin bag : of cloves, allspice, mace, and peppercorns, each a quarter of an ounce, and of coriander seed and cinnamon, half an ounce, with foriy cardamom seeds. Bro^^■n slightly in a frj-ing-pan with two ounces (jf j butter, a pound of weU-washed lice (Patna) ; and when the fowl is nearly done, add the rice, and stew imtil soft. Cut two or three middle- I sized onions into slices, dredge with flour, and I fry a nice brown colour, without breaking the j rings. Have ready six slices of bacon cm-led ami giilled, and a couple of eggs, boiled hard I and quartered. AiTange the fowl in a ppa- I midal form upon a dish, smother with the rice, i and garnish with the sliced onion, bacon, and POW ( 224 ) POW egffs. Time, half an hour to stow fowl ; half an hour to stew fowl and rice. Probable cost, 5s. Sufficient for four or five persons. Fowl jelly (in cakes). — Take ten pounds of the leg of beef, two cow-heels, a knuckle of veal, ;i couple of old fowls, and the trimmings of any thing at hand, with the bones, ice, broken in pieces ; cover with water, and boil gently, adding a bunch of sweet herbs, a blade of mace, an onion, a bit of lemon-peel, and some whole peppers, and salt to taste. Boil six hours ; clear olf the fat, strain, and let the mixture cool, when overj' particle of grease must be removed. When cold, put it over a quick fire, and boil till the jelly clings to the wooden spoon, when it may be poured out into a buttered tin. When quite cold, cut it into strips, and store carefully in a tin box, to be dissolved for gravy or soups. Fowl Klosse. — Chop three or four ounces of suet, also the solid parts of an uncooked fowl ; soak three large slices of light bread in milk, and press the moisture from it till quite di-y. Put the whole into a mortar ; season with aait, nutmeg, chopped parsley, and lemon-peel. Pound all together to a smooth paste, with two well-beaten eggs. ^\nien shaped into Klosse, boil in clear soup. These Klosse may be made of veal, instead of fowl. Fowl Liver, Garnish. —Take the livers from four fowls ; let them be quite sound, and of a good colour. Blanch them in boiling water, and then stew in gravy ; add a bunch of thj-me, parsley, popper, and stilt, half a tea-spoonful of each, with a small glass of white wine, ^^^len they have stewed a quarter of an hour, dry and use as a garnish. Time to blanch, ten minutes. Fowl, Marinaded. — Cut a fine fowl into joints, and then into neat pieces. Pour over them, on a dish, equal quantities of oil and lemon-j nice, a small wine-glassful of each. Shred a couple of shallots, and lay a bunch of herbs and some sprigs of jjarsley about them ; season with a dessert-spoonful of pepper mixed. The fowl should be skinned before being put into the marinade, and well drained when removed from it. Fry in egg and bread-crumbs. Strain as much of the marinade as will be required for gravy. Make it hot, and add a table-spoonful of mushroom ketchup, and the same of brown roux. Serve with the fowl in the centre, and : the gravy poured round it. Time, six hours to lie in marinade ; to fry, twenty minutes. j Fowl, Matelote of. — Brown two ounces j of butte

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