Fowl with Macaroni

Ingredients

• a fowl cut up into neat pieces
• a salt-spoonful of pepper
• a salt-spoonful of salt
• a little grated nutmeg
• five or six ounces of good macaroni
• a quart of water, or broth
• a carrot, a sliced onion
• a piece of garlic about the size of a pea
• a small bunch of parsley
• a teaspoonful of mustard
• two of grated cheese

Method

1. 1

   Season the fowl pieces with pepper, salt, and nutmeg, dredge with browned flour, and fry lightly.

2. 2

   Stew the bones and trimmings in water or broth with carrot, onion, garlic, parsley, mustard, and cheese for an hour.

3. 3

   Strain and simmer macaroni in dissolved butter, then arrange fowl in the center of a dish with macaroni around it.

4. 4

   Pour in Marsala and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 548. The excerpt below is the record exactly as published.

table-spoonful of pepper and salt mixed. Pom* over all a pint of boiling water, and cover so that no steam shall escape. Do not uncover until quite cold. The joints of a cold fowl may be prepared as above, and then heated in a saucepan. Eemove the meat as soon as the liquid boils, and cover closely. Sufiicient for three or four persons. Probable cost of fowl, 3s. to 3s. 6d. Fowl, To Stew. — Truss a fowl as for boiling, and put it into a stewpan containing a quart of good gravy ; add a head of celerj-, cut into j)ieces of an inch in length, pepper, salt, and a blade or two of mace. The fowl should be protected from the bottom of the stewpan ; use four- bright skewers for this purpose ; rest the fowl upon them, and stew till the gra\y is reduced to less than half its original quantity. Put the fowl on a hot dish, thicken the sauce with two ounces of butter rolled in floui-; season to taste, and add a glass of ketchup. Serve hot with the sauce poui-ed over. Time, one hour and a half to stew. Sufiicient for a dish. Fowl, To Truss (Boiled).— Pluck, di-aw, singe, and wash the fowl inside and out- side, then wipe it. Cut off the neck even with the back, but leave enough skiii to roU back neatly. Take off the feet, and insert the legs in a sHt of the skin made in the sides. Pass a skewer through the leg and the bottom of the M-ing (the other part of the wing should be twisted over the back) through the body ; do the same on both sides. Poll and skewer the skin of the neck, and put the rump through a slit made in the ajDron. Secure with string across the tops of the legs, and make all firm before boiling. White-legged' fowls are best in point of colour for boiling. Fowl, To Truss (Roast).— Pluck, draw, singe, but do not wash the fowl. Wipe it with a couiDle of clean cloths, and use white paper when singeing it. Cut off the head and neck, and fold the skin oA-er the back. Scald and scrape the legs, cutting off the claws, and fasten the pinions and logs -with a skewer long enough tc -iecure the other pinion and leg. Put the liver in one wing and the gizzard in the other, and skewer the fowl fii-mly before it is put to the spit. A trussing-needle threaded with twine should be used for this purpose; bring it through the backbone, and secui-e the string on the other side. Fowl, Veal, or Rabbit Curry.— Cut a fowl or rabbit into neat pieces, and some veal into slices, dredge them with flour, and cover row ( 228 ) FRA •with curry-powder; fry till bro-w-n in butter. Sprinkle finely-shred onion during the frj'ing, and when the meat is half done, and of a pale brown, pour in some white stock, and finish the cooking; add a little lemon -juice, and serve hot. Fowl, White Oyster Sauce for.— Strain the liquor from a pint of oj-sters that have been scalded, but not boiled. Put into a atewpan the strained liquor, a quarter of a pound of butter, blended with flour, a little lemon-rind, a blade of mace pounded, and very little cayenne. Stir in three or four table-spoonfuls of cream, and continue to stir till the sauce is thick ; then pour it over the scalded oysters, which should pre-\'iously have been washed and bearded, and put into a clean saucepan. Squeeze in the juice of a lemon, move the sauce round for a minute or two, then serve in a tureen. Time, a quarter of an hour to prepare. Probable cost, Is. 9d. to is. per dozen. Sufficient for a Ixirge tureen. Fowl with Ham, Potted.— Chop to- gether six ounces of cooked ham and the meat of a hot roast chicken ; pound these in a mortar, with four ounces of butter. Boil down the bones of the chicken with the skin and the gravy from the roasting, season with salt, pep- per, mace, and cayenne ; reduce the mixture to a glaze, and add it to the pounded meat. Press the fowl and ham into shallow earthen pots, cover \vith clarified butter, and store in a cool place. - Fowl, with Macaroni.— Cut up a fowl into neat pieces, and mulce a seasoning of pepper and salt — a salt-spoonful of each — and a little grated nutmeg ; roll the pieces in the sfasoning, dredge them with browned flour, and iry lightly, using oil or butter. Stew the bones and trim- mings ; put them into a stewpan with a quart of water, or broth from the boiling of veal, if at hand, a carrot, a sliced onion, a piece of garlic about the size of a pea, a small bunch of parsley, a clove or two, a tea-spoonful of mustard, and two of grated cheese, with salt to taste. When the bones, &c., have stewed an hour, or more, strain. Have ready a stew- pan, containing three ounces of dissolved butter, place five or six ounces of good maca- ron

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