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Classic
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page 84
melted butter, and a spoonful of ketchup, of either sort in the dish.
A nice way to dress a Fowl for a small dish.
Bone, singe, and wash, a young fowl: make a force-meat of four ounces of veal,
two ounces of scraped lean of ham, two ounces of fat bacon, two hard yolks of
eggs, a few sweet herbs chopped, two ounces of beef suet, a tea-spoonftil of
lemon-peel minced quite fine, an anchovy, salt, pepper, and a very little
Cayenne. Beat all in a mortar, with a tea-cupful of crumbs, and the yolks and
whites of three eggs. Stuff the inside of the fowl, and draw the legs and wing
inwards; tie the neck and rump close. Stew the fowl in a white gravy: when it is
done through and tender, add a large cupful of cream, and a bit of butter and
flour; give it one boil, and serve: the last thing, add the squeeze of a lemon.
To force Fowl.
Is to stuff any part with forcemeat, and it is put usually between the skin and
flesh.
To braise,
Is to put meat into a stew-pan covered, with fat bacon: then add six or eight
onions, a faggot of herbs, carrots if to be brown, celery, any bones, or
trimmings of meat or fowls, and some stock (which you will find among Soups and
Gravies). The bacon must be covered with a paper, and the lid of the pan must be
put down close. Set it on a slow stove; and according to what it is, it will
require two or three hours. The meat is then to be taken out; and the gravy very
nicely skimmed, and set on to boil very quick till it is thick. The meat is to
be kept hot; and if larded, put into the oven for a few minutes: and then put
the jelly over it, which is called glazing, and is used for ham, tongue, and
many made dishes. White wine is added to some glazing. The glaze should be of a
beautiful clear yellow brown, and it is best to put it on with a nice brush.
Fricassee of Chickens.
Boil rather more than half, in a small quantity of
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