403. Roast Fowls

If nicely trussed, make a stuffing of butter and some pepper, dry up the butter with, a few bread crumbs, baste it well, add flour and salt before you take it from the fire. If approved of, stuff the fowl with some good sausage-meat, truffles, or chesnuts.

404. Roast Fowl

Clean the fowl thoroughly, roast it twenty minutes, unless a very-fine one, and then it will take three quarters of an hour; serve with bread sauce, or parsley and butter, egg sauce is sometimes sent to table with it.

If a small lump of salt butter, well covered with black pepper, is placed within the fowl previous to roasting, it will be found to improve the fowl by removing the dryness which is met with in the back and side bones.

405. Boiled Fowls

Flour a white cloth, and put the fowls in cold water, let them simmer for three quarters of an hour, serve with parsley and butter, or oyster or celery sauce. The fowls may be covered with a white sauce if sent cold to table, garnished with coloured calf's foot jelly of the hue of beetroot.

406. Cold Fowls

When, for the purpose of convenience, fowls are sent to table cold, it is much better to carve them in the kitchen, let it be done with a short knife and with precision, the slices from the breast should be well cut, and the whole arranged tastefully in the centre of the dish, a layer of ham and tongue in alternate pieces may be laid round the dish, and slices of both in small dishes should accompany it to table; handsome sprigs of parsley may garnish each dish.

407. Fowls With Truffles

Remove the skin from a plump young fowl, bone it carefully, then slice some green truffles, season them with pepper, salt, and mace, to taste, and stuff the fowl with them, tying it up tightly. Cut into slices some fat bacon, place them in layers over the fowl, and upon each slice of bacon lay a thin slice of lemon, from which the rind has been removed. Put the whole into a stewpan, with an onion stuck with two or three cloves, and a carrot, covering the whole with water, let it stew very gently for an hour and a half, strain, add a cupfiil of good rich gravy with a spoonful of Harvey's or mushroom sauce, let it simmer half an hour, and serve with the fowl in the sauce.

408. Fowl Broiled

Separate the back of the fowl and lay the two sides open, skewer the wings as for roasting, season well with pepper and salt, and broil; send to table with the inside of the fowl to the surface of the dish, serve mushroom sauce; it is an admirable breakfast dish when a journey is to be performed.

409. Hashed Fowl, Etc.

This receipt will serve for any but the very larger species of poultry or game; joint them and cut a cutlet from each side of the breast, if it has not been eaten when previously dressed, break the bones of the body and put all into a stewpan with a pint of water, a small faggot of sweet herbs, one carrot sliced, and an onion; let it stew an hour and three quarters, or two hours, skim the fat from the gravy as it rises, strain it, skim again, and pour it into another stew-pan, thicken with a little butter and flour, flavour with Harvey's sauce, or any sauce applicable to such a dish, a little pepper and salt, and ground nutmeg, or mace for seasoning; add the fowl and heat it thoroughly through without permitting the hash to come to a boil. Sippets of toasted or fried bread cut in dice surround the dish, in the centre of which the fowl is handsomely laid.