988. - To Broil A Fowl

Split the fowl down the back; season it very well with pepper, and put it on the gridiron with the inner part next the fire, which must be very clear. Hold the gridiron at a considerable distance from the fire, and allow the fowl to remain until it is nearly half done; then turn it, taking great care that it does not burn. Broil it of a fine brown, and serve it up with stewed mushrooms, or a sauce with pickled mushrooms. A duck may be broiled in the same way. If the fowl is very large, half roast it; then cut it into four quarters and finish it on the gridiron.

991. - Rissoles

Pick from the bones and skin any kind of cold poultry; weigh it, and add one-third of grated bread-crumbs, a little cold melted butter, a small onion, previously boiled and finely minced, pepper, salt, and the yolks of two eggs, to bind it together. Roll out, thin, some trimmings of puff-paste; cut it in two inch square pieces; put in the middle of each a teaspoonful of the mince; fold the paste over it, and shape it with a cutter. Egg the shapes; dip them in bread-crumbs, and fry them in lard; serve dry; garnish with fried parsley, and take care that the edges be perfectly closed.

Or:- Pound any kind of cold meat; thicken a little good gravy with cream or butter; season the meat, and mix it with the sauce, until it is well moistened; then roll out some paste into oval pieces; lay a large table-spoonful of the meat on one end; double it over; press the edges together, and scallop them; brush the paste over with yolk of egg; sprinkle vermicelli upon it, and fry them.

991. - Puree De Volaille

Mince the white part of a cold fowl or turkey very finely; then pound it in a mortar: put in two or three spoonfuls of white sauce, and pass it through a sieve, adding a little salt and white pepper, and warm the whole. It may be served up with the legs grilled. It should not be too thin, but can be made the proper consistence by a greater or smaller quantity of white sauce or cream. Garnish with fried bread, or paste cut in shapes. It may also be served up in a casserolle, or wall of rice and mashed potatoes, or with poached eggs.

993. - Boiled Chickens

Chickens should be plump, or they form a meagre dish; they should receive much attention in the boiling; they require less time than a fowl, and are sent to table with white sauce, and garnished with tufts of white broccoli.

994. - Chickens Pulled

Remove the skin carefully from a cold chicken, then pull the flesh from the bones, preserving it as whole as you can. Flour them well, fry them a nice brown in fresh butter; draw them, and stew in a good gravy well seasoned; thicken a short time before serving with flour and butter, and add the juice of half a leman.

995. - Curried Chickens

Lay the pieces of a dressed chicken into a stewpan with a sliced onion fried brown, a clove of garlic, and some good white gravy: simmer till the chicken is tender, add a spoonful of curry powder, flour rubbed smooth with a lump of butter; a quarter of a pint of cream, with a little salt, may be added twenty minutes before serving: squeeze a little lemon into it, and put an edging of rice round the dish.