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Classic
Cook Books
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page 83
To boil Fowl with Rice.
Stew the foul very slowly in some clear mutton-broth well skimmed; and seasoned
with onion, mace, pepper, and salt. About half an hour before it is ready, put
in 3 quarter of a pint of rice well washed and soaked. Simmer till tender; then
strain it from the broth, and put the rice on a sieve before the fire. Keep the
fowl hot, lay it in the middle of the dish, and the rice round it without (he
broth. The broth will be very nice to eat as such, but the less liquor (the fowl
is done with the better. Gravy, or parsley and butter, for sauce.
Fowls roasted.
Serve with egg-sauce, bread-sauce, or garnished with sausages and scalded
parsley.
A large barn-door fowl well hung, should be stuffed in the crop with
sausage-meat; and served with gravy in the dish, and with bread-sauce.
The head should be turned under the wing, as a turkey.
Fowls broiled.
Split them down the back; popper, salt, and broil. Serve with mushroom-sauce.
Another way.--Cut a large fowl into four quarters, put them on a bird-spit, and
tie that on another spit; and hall-roast; or half-roast the whole fowl, and
finish either on the gridiron, which will make it less dry than if wholly
broiled. The fowl that is not cut before roasted, must be split down the back
after.
Davenport Fowls.
Hang young fowls a night: take the livers, hearts; and tenderest parts of the
gizzards, shred very small, with half a handful of young clary, an anchovy to
each fowl, an onion, and the yolks of four eggs boiled hard, with pepper, salt,
and mace, to your taste. Stuff the fowls with this, and sew up the vents and
necks quite close, that the water may not get in. Boil them in salt and water
till almost done: then drain them, and put them into a stew-pun with butter
enough to brown them. Serve them with line
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