FISH STOCK

_Ingredients._—2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings of fish which are to be dressed for table, 2 onions, the rind of ½ a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water. _Mode._—Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water. _Time._—2 hours. _Average cost_, with meat, 10_d._ per quart; without, 3_d._

_Note._—Do not make fish stock long before it is wanted, as it soon turns sour.

FLOUNDERS, Boiled.

_Ingredients._—Sufficient water to cover the flounders, salt in the proportion of 6 oz. to each gallon, a little vinegar. _Mode._—Put on a kettle with enough water to cover the flounders, lay in the fish, add salt and vinegar in the above proportions, and when it boils, simmer very gently for 5 minutes. They must not boil fast, or they will break. Serve with plain melted butter, or parsley and butter. _Time._—After the water boils, 5 minutes. _Average cost_, 3_d._ each. _Seasonable_ from August to November.

FLOUNDERS, Fried.

_Ingredients._—Flounders, egg, and bread-crumbs; boiling lard. _Mode._—Cleanse the fish, and, two hours before they are wanted, rub them inside and out with salt, to render them firm; wash and wipe them very dry, dip them into egg, and sprinkle over with bread-crumbs; fry them in boiling lard, dish on a hot napkin, and garnish with crisped parsley. _Time._—From 5 to 10 minutes, according to size. _Average cost_, 3_d._ each. _Seasonable_ from August to November. _Sufficient_, 1 for each person.

FLOWERS, Almond.

_Ingredients._—Puff-paste; to every ½ lb. of paste allow 3 oz. of almonds, sifted sugar, the white of an egg. _Mode._—Roll the paste out to the thickness of ¼ inch, and, with a round fluted cutter, stamp out as many pieces as may be required. Work the paste up again, roll it out, and, with a smaller cutter, stamp out some pieces the size of a shilling. Brush the larger pieces over with the white of an egg, and place one of the smaller pieces on each. Blanch and cut the almonds into strips lengthwise; press them slanting into the paste closely round the rings; and when they are all completed, sift over some pounded sugar, and bake for about ¼ hour or twenty minutes. Garnish between the almonds with strips of apple jelly, and place in centre of the ring a small quantity of strawberry jam; pile them high on the dish, and serve. _Time._—¼ hour or 20 minutes. _Sufficient._—18 or 20 for a dish. _Seasonable_ at any time.

FLOWERS, to Preserve Cut.

A bouquet of freshly-cut flowers may be preserved alive for a long time by placing them in a glass or vase with fresh water, in which a little charcoal has been steeped, or a small piece of camphor dissolved. The vase should be set upon a plate or dish, and covered with a bell-glass, around the edges of which, when it comes in contact with the plate, a little water should be poured to exclude the air.

FLOWERS, to Revive after Packing.

Plunge the stems into boiling water, and, by the time the water is cold, the flowers will have revived. Then cut afresh the ends of the stems, and keep them in fresh cold water.

_Ingredients._—4 eggs, the weight of 2 in Parmesan or good Cheshire cheese, the weight of 2 in butter; pepper and salt to taste. _Mode._—Separate the yolks from the whites of the eggs; beat the former in a basin, and grate the cheese, or cut it into _very thin_ flakes. Parmesan or Cheshire cheese may be used, whichever is the most convenient, although the former is considered more suitable for this dish; or an equal quantity of each may be used. Break the butter into small pieces, add to it the other ingredients, with sufficient pepper and salt to season nicely, and beat the mixture thoroughly. Well whisk the whites of the eggs, stir them lightly in, and either bake the fondue in a soufflé-dish or small round cake-tin. Fill the dish only half full, as the fondue should rise very much. Pin a napkin round the tin or dish, and serve very hot and very quickly. If allowed to stand after it is withdrawn from the oven, the beauty and lightness of this preparation will be entirely spoiled. _Time._—From 15 to 20 minutes. _Average cost_, 10_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

FONDUE, Brillat Savarin’s (an excellent Recipe).

_Ingredients._—Eggs, cheese, butter, pepper and salt. _Mode._—Take the same number of eggs as there are guests; weigh the eggs in the shell, allow a third of their weight in Gruyère cheese, and a piece of butter one-sixth of the weight of the cheese. Break the eggs into a basin, beat them well; add the cheese, which should be grated, and the butter, which should be broken into small pieces. Stir these ingredients together with a wooden spoon; put the mixture into a lined saucepan, place it over the fire, and stir until the substance is thick and soft. Put in a little salt, according to the age of the cheese, and a good sprinkling of pepper, and serve the fondue on a very hot silver or metal plate. Do not allow the fondue to remain on the fire after the mixture is set, as, if it boils, it will be entirely spoiled. Brillat Savarin recommends that some choice Burgundy should be handed round with this dish. We have given this recipe exactly as he recommends it to be made; but we have tried it with good Cheshire cheese, and found it answer remarkably well. _Time._—About 4 minutes to set the mixture. _Average cost_, for 4 persons, 10_d._ _Sufficient._—Allow 1 egg, with the other ingredients in proportion, for 1 person. _Seasonable_ at any time.

FOOD FOR INFANTS, and its Preparation.

The articles generally employed as food for infants consist of arrowroot, bread, flour, baked flour, prepared groats, farinaceous food, biscuit-powder, biscuits, tops-and-bottoms, and semolina, or manna croup, as it is otherwise called, which, like tapioca, is the prepared pith of certain vegetable substances. Of this list the least efficacious, though, perhaps, the most believed in, is arrowroot, which only as a mere agent, for change, and then only for a very short time, should ever be employed as a means of diet to infancy or childhood. It is a thin, flatulent, and innutritious food, and incapable of supporting infantine life and energy. Bread, though the universal _régime_ with the labouring poor, where the infant’s stomach and digestive powers are a reflex, in miniature, of the father’s, should never be given to an infant under three months, and, even then, however finely beaten up and smoothly made, is a very questionable diet. Flour, when well boiled, though infinitely better than arrowroot, is still only a kind of fermentative paste, that counteracts its own good by after-acidity and flatulence.

Baked flour, when cooked into a pale brown mass, and finely powdered, makes a far superior food to the others, and may be considered as a very useful diet, especially for a change. Prepared groats may be classed with arrowroot and raw flour, as being innutritious. The articles that now follow on our list are all good, and such as we could, with conscience and safety, trust to the health and development of any child whatever.

We may observe in this place, that an occasional change in the character of the food is highly desirable, both as regards the health and benefit of the child; and, though the interruption should only last for a day, the change will be advantageous.

The packets sold as farinaceous food are unquestionably the best aliment that can be given from the first to a baby, and may be continued, with the exception of an occasional change, without alteration of the material, till the child is able to take its regular meals of animal and vegetable food. Some infants are so constituted as to require a frequent and a total change in their system of living, seeming to thrive for a certain time on any food given to them, but if persevered in too long, declining in bulk and appearance as rapidly as they had previously progressed. In such cases, the food should be immediately changed, and when that which appeared to agree best with the child is resumed, it should be altered in its quality, and perhaps in its consistency.

For the farinaceous food there are directions with each packet, containing instructions for the making; but, whatever the food employed is, enough should be made at once to last the day and night; at first, about a pint basinful, but, as the child advances, a quart will hardly be too much. In all cases, let the food boil a sufficient time, constantly stirring, and taking every precaution that it does not get burnt, in which case it is on no account to be used.

The food should always be made with water, the whole sweetened at once, and of such a consistency that, when poured out, and it has had time to cool, it will cut with the firmness of a pudding or custard. One or two spoonfuls are to be put into the pap saucepan and stood on the hob till the heat has softened it, when enough milk is to be added, and carefully mixed with the food, till the whole has the consistency of ordinary cream; it is then to be poured into the nursing-bottle, and the food having been drawn through to warm the nipple, it is to be placed in the child’s mouth. For the first month or more, half a bottleful will be quite enough to give the infant at one time; but, as the child grows, it will be necessary not only to increase the quantity given at each time, but also gradually to make its food more consistent, and, after the third month, to add an egg to every pint basin of food made. At night, the mother puts the food into the covered pan of her lamp, instead of the saucepan—that is, enough for one supply, and, having lighted the rush, she will find, on the waking of her child, the food sufficiently hot to bear the cooling addition of the milk. But, whether night or day, the same food should never be heated twice, and what the child leaves should be thrown away.

The biscuit powder is used in the same manner as the farinaceous food, and both prepared much after the fashion of making starch. But when tops-and-bottoms, or the whole biscuit, are employed, they require soaking in cold water for some time previously to boiling. The biscuit or biscuits are then to be slowly boiled in as much water as will, when thoroughly soft, allow of their being beaten by a three-pronged fork into a fine, smooth, and even pulp, and which, when poured into a basin and become cold, will cut out like a custard. If two large biscuits have been so treated, and the child is six or seven months old, beat up two eggs, sufficient sugar to properly sweeten it, and about a pint of skim milk. Pour this on the beaten biscuit in the saucepan, stirring constantly; boil for about five minutes, pour into a basin, and use, when cold, in the same manner as the other.

This makes an admirable food, at once nutritious and strengthening. When tops-and-bottoms or rusks are used, the quantity of the egg may be reduced, or altogether omitted.

Semolina, or manna croup, being in little hard grains, like a fine millet-seed, must be boiled for some time, and the milk, sugar, and egg added to it on the fire, and boiled for a few minutes longer, and, when cold, used as the other preparations.

Many persons entertain a belief that cow’s milk is hurtful to infants, and, consequently, refrain from giving it; but this is a very great mistake, for both sugar and milk should form a large portion of every meal an infant takes.

FORCEMEATS.

The points which cooks should, in this branch of cookery, more particularly observe, are the thorough chopping of the suet, the complete mincing of the herbs, the careful grating of the bread-crumbs, and the perfect mixing of the whole. These are the three principal ingredients of forcemeats, and they can scarcely be cut too small, as nothing like a lump or fibre should be anywhere perceptible. To conclude, the flavour of no one spice or herb should be permitted to predominate.

FORCEMEAT BALLS, for Fish Soups.

_Ingredients._—1 middling-sized lobster, ½ an anchovy, 1 head of boiled celery, the yolk of a hard-boiled egg; salt, cayenne, and mace to taste; 4 tablespoonfuls of bread-crumbs, 2 oz. of butter, 2 eggs. _Mode._—Pick the meat from the shell of the lobster, and pound it, with the soft parts, in a mortar; add the celery, the yolk of the hard-boiled egg, seasoning, and bread-crumbs. Continue pounding till the whole is nicely amalgamated. Warm the butter till it is in a liquid state; well whisk the eggs, and work these up with the pounded lobster-meat. Make the balls of about an inch in diameter, and fry of a nice pale brown. _Sufficient_, from 18 to 20 balls for 1 tureen of soup.

FORCEMEAT, French.

It will be well to state, in the beginning of this recipe, that French forcemeat, or quenelles, consist of the blending of three separate processes; namely, panada, udder, and whatever meat you intend using.

Panada.= _Ingredients._—The crumb of 2 penny rolls, 4 tablespoonfuls of white stock, 1 oz. of butter, 1 slice of ham, 1 bay-leaf, a little minced parsley, 2 shalots, 1 clove, 2 blades of mace, a few mushrooms, butter, the yolks of 2 eggs. _Mode._—Soak the crumb of the rolls in milk for about ½ hour, then take it out, and squeeze so as to press the milk from it; put the soaked bread into a stewpan with the above quantity of white stock, and set it on one side; then put into a separate stewpan 1 oz. of butter, a slice of lean ham cut small, with a bay-leaf, herbs, mushrooms, spices, &c., in the above proportions, and fry them gently over a slow fire. When done, moisten with 2 teacupfuls of white stock, boil for 20 minutes, and strain the whole through a sieve over the panada in the other stewpan. Place it over the fire, keep constantly stirring, to prevent its burning, and, when quite dry, put in a small piece of butter. Let this again dry up by stirring over the fire; then add the yolks of 2 eggs, mix well, put the panada to cool on a clean plate, and use it when required. Panada should always be well flavoured, as the forcemeat receives no taste from any of the other ingredients used in its preparation.

Boiled Calf’s Udder for French Forcemeat.=—Put the udder into a stewpan with sufficient water to cover it; let it stew gently till quite done, when take it out to cool. Trim all the upper parts, cut it into small pieces, and pound well in a mortar, till it can be rubbed through a sieve. That portion which passes through the strainer is one of the three ingredients of which French forcemeats are generally composed; but many cooks substitute butter for this, being a less troublesome and more expeditious mode of preparation.

FORCEMEAT, for Cold Savoury Pies.

_Ingredients._—1 lb. of veal, 1 lb. of fat bacon; salt, cayenne, pepper, and pounded mace to taste; a very little nutmeg, the same of chopped lemon-peel, ½ teaspoonful of chopped parsley, ½ teaspoonful of minced savoury herbs, 1 or 2 eggs. _Mode._—Chop the veal and bacon together, and put them into a mortar with the other ingredients mentioned above. Pound well, and bind with 1 or 2 eggs which have been previously beaten and strained. Work the whole well together, and the forcemeat will be ready for use. If the pie is not to be eaten immediately, omit the herbs and parsley, as these will prevent it from keeping. Mushrooms or truffles may be added. _Sufficient_ for 2 small pies.

FORCEMEAT, for Pike, Carp, Haddock, and various Kinds of Fish.

_Ingredients._—1 oz. of fresh butter, 1 oz. of suet, 1 oz. of fat bacon, 1 small teaspoonful of minced savoury herbs, including parsley; a little onion, when liked, shredded very fine; salt, nutmeg, and cayenne to taste; 4 oz. of bread-crumbs, 1 egg. _Mode._—Mix all the ingredients well together, carefully mincing them very finely; beat up the egg, moisten with it, and work the whole very smoothly together. Oysters or anchovies may be added to this forcemeat, and will be found a great improvement. _Average cost_, 6_d._ _Sufficient_ for a moderate-sized haddock or pie.

FORCEMEAT, for Baked Pike.

_Ingredients._—3 oz. of bread-crumbs, 1 teaspoonful of minced savoury herbs, 8 oysters, 2 anchovies (these may be dispensed with), 2 oz. of suet; salt, pepper, and pounded mace to taste; 6 tablespoonfuls of cream or milk, the yolks of 2 eggs. _Mode._—Beard and mince the oysters, prepare and mix the other ingredients, and blend the whole thoroughly together. Moisten with the cream and eggs, put all into a stewpan, and stir it over the fire till it thickens, when put it into the fish, which should have previously been cut open, and sew it up. _Time._—4 or 5 minutes to thicken. _Average cost_, 10_d._ _Sufficient_ for a moderate-sized pike.

FORCEMEAT, or QUENELLES, for Turtle Soup. (Soyer’s Recipe.)

Take a pound and a half of lean veal from the fillet, and cut it in long thin slices; scrape with a knife till nothing but the fibre remains; put it into a mortar, pound it 10 minutes, or until in a purée; pass it through a wire sieve (use the remainder in stock); then take 1 pound of good fresh beef suet, which skin, shred, and chop very fine; put it into a mortar and pound it; then add 6 oz. of panada (that is, bread soaked in milk and boiled till nearly dry) with the suet; pound them well together, and add the veal; season with a teaspoonful of salt, a quarter one of pepper, half that of nutmeg; work all well together; then add four eggs by degrees, continually pounding the contents of the mortar. When well mixed, take a small piece in a spoon, and poach it in some boiling water; and if it is delicate, firm, and of a good flavour, it is ready for use.

FORCEMEAT VEAL, or VEAL QUENELLES.

_Ingredients._—Equal quantities of veal, panada, and calf’s udder, 2 eggs; seasoning to taste of pepper, salt, and pounded mace, or grated nutmeg; a little flour. _Mode._—Take the fleshy part of veal, scrape it with a knife, till all the meat is separated from the sinews, and allow about ½ lb. for an entrée. Chop the meat, and pound it in a mortar till reduced to a paste; then roll it into a ball; make another of panada the same size, and another of udder, taking care that these three balls be of the same size. (It is to be remembered, that equality of _size_, and not of weight, is here necessary.) When the three ingredients are properly prepared, pound them altogether in a mortar for some time; for the more quenelles are pounded, the more delicate they are. Now moisten with the eggs, whites and yolks, and continue pounding, adding a seasoning of pepper, spices, &c. When the whole is well blended together, mould it into balls, or whatever shape is intended, roll them in flour, and poach in boiling water, to which a little salt should have been added. If the quenelles are not firm enough, add the yolk of another egg, but omit the white, which only makes them hollow and puffy inside. In the preparation of this recipe, it would be well to bear in mind that the ingredients are to be well pounded and seasoned, and must be made hard or soft according to the dishes they are intended for. For brown or white ragoûts they should be firm, and when the quenelles are used very small, extreme delicacy will be necessary in their preparation. Their flavour may be varied by using the flesh of rabbit, fowl, hare, pheasant, grouse, or an extra quantity of mushroom, parsley, &c.

FORCEMEAT for Veal, Turkeys, Fowls, Hare, &c.

_Ingredients._—2 oz. of ham or lean bacon, ¼ lb. of suet, the rind of half a lemon, 1 teaspoonful of minced parsley, 1 teaspoonful of minced sweet herbs; salt, cayenne, and pounded mace to taste; 6 oz. of bread-crumbs, 2 eggs. _Mode._—Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste of salt, cayenne, and mace, and blend all thoroughly together with the bread-crumbs, before wetting. Now beat and strain the eggs; work these up with the other ingredients, and the forcemeat will be ready for use. When it is made into balls, fry of a nice brown, in boiling lard, or put them on a tin and bake for ½ hour in a moderate oven. As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the eggs; but for ordinary cooking, mincing very finely answers the purpose. _Average cost_, 8_d._ _Sufficient_ for a turkey, a moderate-sized fillet of veal, or a hare.

_Note._—In the forcemeat for Hare, the liver of the animal is sometimes added. Boil for 5 minutes, mince it very small, and mix it with the other ingredients. If it should be in an unsound state, it must be on no account made use of.

FOWLS, Boiled, à la Béchamel.

_Ingredients._—A pair of fowls, 1 pint of Béchamel, a few bunches of boiled broccoli or cauliflower. _Mode._—Truss and boil the flowers; make a pint of Béchamel sauce; pour some of this over the fowls, and the remainder send to table in a tureen. Garnish the dish with bunches of boiled cauliflowers or broccoli, and serve very hot. The sauce should be made sufficiently thick to adhere to the fowls; that for the tureen should be thinned by adding a spoonful or two of stock. _Time._—From ½ to 1 hour, according to size. _Average cost_, in full season, 5_s._ a pair. _Sufficient_ for 6 or 7 persons. _Seasonable_ all the year, but scarce in early spring.

FOWLS, Boiled, to Carve.

This will not be found a very difficult member of the poultry family to carve, unless, as may happen, a very old farm-yard occupant, useless for egg-laying purposes, has, by some unlucky mischance, been introduced into the kitchen as a “fine young chicken.” Skill, however, and the application of a small amount of strength, combined with a fine keeping of the temper, will even get over that difficulty. Fixing the fork firmly in the breast, let the knife be firmly passed along the line shown from 1 to 2; then cut downwards from that line to fig. 3: and the wing, it will be found, can be easily withdrawn. The shape of the wing should be like the accompanying engraving. Let the fork be placed inside the leg, which should be gently forced away from the body of the fowl; and the joint, being thus discovered, the carver can readily cut through it, and the leg can be served. When the leg is displaced, it should be of the same shape as that shown in the annexed woodcut. The legs and wings on either side having been taken off, the carver should draw his knife through the flesh in the direction of the line 4 to 5; by this means the knife can be slipped underneath the merrythought, which, being lifted up and pressed backward, will immediately come off. The collar- or neck-bones are the next to consider: these lie on each side of the merrythought, close under the upper part of the wings; and, in order to free these from the fowl, they must also be raised by the knife at their broad end, and turned from the body towards the breastbone, until the shorter piece of the bone, as shown in the cut, breaks off. There will now be left only the breast, with the ribs. The breast can be, without difficulty, disengaged from the ribs by cutting through the latter, which will offer little impediment. The side bones are now to be taken off; and to do this, the lower end of the back should be turned from the carver, who should press the point of the knife through the top of the backbone, near th

FOWL, Boiled, with Oysters. (Excellent.)

_Ingredients._—1 young fowl, 3 dozen oysters, the yolks of 2 eggs, ¼ pint of cream. _Mode._—Truss a young fowl as for boiling; fill the inside with oysters which have been bearded and washed in their own liquor; secure the ends of the fowl, put it into a jar, and plunge the jar into a saucepan of boiling water. Keep it boiling for 1½ hour, or rather longer; then take the gravy that has flowed from the oysters and fowl, of which there will be a good quantity; stir in the cream and yolks of eggs, add a few oysters scalded in their liquor; let the sauce get quite _hot_, but do not allow it to _boil_; pour some of it over the fowl, and the remainder send to table in a tureen. A blade of pounded mace added to the sauce, with the cream and eggs, will be found an improvement. _Time._—1½ hour. _Average cost_, 4_s._ 6_d._ _Sufficient_ for 3 or 4 persons. _Seasonable_ from September to April.

FOWLS, Broiled, and Mushroom Sauce.

_Ingredients._—A large fowl; seasoning, to taste, of pepper and salt, 2 handfuls of button mushrooms, 1 slice of lean ham, ¾ pint of thickened gravy, 1 teaspoonful of lemon juice, ½ teaspoonful of pounded sugar. _Mode._—Cut the fowl into quarters, roast it until three-parts done, and keep it well basted whilst at the fire. Take the fowl up, broil it for a few minutes over a clear fire, and season it with pepper and salt. Have ready some mushroom sauce made in the following manner. Put the mushrooms into a stewpan with a small piece of butter, the ham, a seasoning of pepper and salt, and the gravy; simmer these gently for ½ hour, add the lemon-juice and sugar, dish the fowl, and pour the sauce round them. _Time._—To roast the fowl, 35 minutes; to broil it, 10 to 15 minutes. _Average cost_, in full season, 2_s._ 6_d._ _Sufficient_ for 4 or 5 persons. _Seasonable._—In full season from May to January.

FOWL, Boiled, and Rice.

_Ingredients._—1 fowl, mutton broth, 2 onions, 2 small blades of pounded mace, pepper and salt to taste, ¼ pint of rice, parsley and butter. _Mode._—Truss the fowl as for boiling, and put it into a stewpan with sufficient clear well-skimmed mutton broth to cover it; add the onion, mace, and a seasoning of pepper and salt; stew very gently for about 1 hour, should the fowl be large, and about ½ hour before it is ready put in the rice, which should be well washed and soaked. When the latter is tender, strain it from the liquor, and put it on a sieve reversed to dry before the fire, and, in the mean time, keep the fowl hot. Dish it, put the rice round as a border, pour a little parsley and butter over the fowl, and the remainder send to table in a tureen. _Time._—A large fowl, 1 hour. _Average cost_, 2_s._ 6_d._ _Sufficient_ for 3 or 4 persons. _Seasonable_ all the year.

FOWLS, to Bone, for Fricassees, Curries, and Pies.

First carve them entirely into joints, then remove the bones, beginning with the legs and wings, at the head of the largest bone; hold this with the fingers, and work the knife as directed in the recipe above. The remainder of the birds is too easily done to require any instructions.

FOWL, Croquettes of (an Entrée).

_Ingredients._—3 or 4 shalots, 1 oz. of butter, 1 teaspoonful of flour, white sauce; pepper, salt, and pounded mace to taste; ½ teaspoonful of pounded sugar, the remains of cold roast fowls, the yolks of 2 eggs, egg, and bread-crumbs. _Mode._—Mince the fowl, carefully removing all skin and bone, and fry the shalots in the butter; add the minced fowl, dredge in the flour, put in the pepper, salt, mace, pounded sugar, and sufficient white sauce to moisten it; stir to it the yolks of 2 well-beaten eggs, and set it by to cool. Then make the mixture up into balls, egg and bread-crumb them, and fry a nice brown. They may be served on a border of mashed potatoes, with gravy or sauce in the centre. _Time._—10 minutes to fry the balls. _Seasonable_ at any time.

FOWL AND RICE, Croquettes of (an Entrée).

_Ingredients._—¼ lb. of rice, 1 quart of stock or broth, 3 oz. of butter, minced fowl, egg, and bread-crumbs. _Mode._—Put the rice into the above proportion of cold stock or broth, and let it boil very gently for ½ hour; then add the butter, and simmer it till quite dry and soft. When cold, make it into balls, hollow out the inside, and fill with minced fowl made by recipe. The mince should be rather thick. Cover over with rice, dip the balls into egg, sprinkle them with bread-crumbs, and fry a nice brown. Dish them, and garnish with fried parsley. Oysters, white sauce, or a little cream, may be stirred into the rice before it cools. _Time._—½ hour to boil the rice, 10 minutes to fry the croquettes. _Average cost_, exclusive of the fowl, 8_d._ _Seasonable_ at any time.

FOWL, Curried.

_Ingredients._—1 fowl, 2 oz. of butter, 3 onions sliced, 1 pint of white veal gravy, 1 tablespoonful of curry-powder, 1 tablespoonful of flour, 1 apple, 4 tablespoonfuls of cream, 1 tablespoonful of lemon-juice. _Mode._—Put the butter into a stewpan, with the onions sliced, the fowl cut into small joints; and the apple peeled, cored, and minced. Fry of a pale brown, add the stock, and stew gently for 20 minutes; rub down the curry-powder and flour with a little of the gravy, quite smoothly, and stir this to the other ingredients; simmer for rather more than ½ hour, and just before serving, add the above proportion of hot cream and lemon-juice. Serve with boiled rice, which may either be heaped lightly on a dish by itself, or put round the curry as a border. _Time._—50 minutes. _Average cost_, 3_s._ 3_d._ _Sufficient_ for 3 or 4 persons. _Seasonable_ in the winter.

_Note._—This curry may be made of cold chicken, but undressed meat will be found far superior.

FOWL, Fricasseed.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, 1 strip of lemon-peel, 1 blade of pounded mace, 1 bunch of savoury herbs, 1 onion, pepper and salt to taste, 1 pint of water, 1 teaspoonful of flour, ¼ pint of cream, the yolks of 2 eggs. _Mode._—Carve the fowls into nice joints; make gravy of the trimmings and legs, by stewing them with the lemon-peel, mace, herbs, onion, seasoning, and water, until reduced to ½ pint; then strain, and put in the fowl. Warm it through, and thicken with a teaspoonful of flour; stir the yolks of the eggs into the cream; add these to the sauce, let it get thoroughly hot, but do not allow it to boil, or it will curdle. _Time._—1 hour to make the gravy, ¼ hour to warm the fowl. _Average cost_, exclusive of the cold chicken, 8_d._ _Seasonable_ at any time.

FOWLS, Fried.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowls, vinegar, salt and cayenne to taste, 3 or 4 minced shalots. For the batter,—½ lb. of flour, ½ pint of hot water, 2 oz. of butter, the whites of 2 eggs. _Mode._—Cut the fowl into nice joints; steep them for an hour in a little vinegar, with salt, cayenne, and minced shalots. Make the batter by mixing the flour and water smoothly together; melt in it the butter, and add the whites of egg beaten to a froth; take out the pieces of fowl, dip them in the batter, and fry in boiling lard, a nice brown. Pile them high in the dish, and garnish with fried parsley or rolled bacon. When approved, a sauce or gravy may be served with them. _Time._—10 minutes to fry the fowl. _Average cost_, exclusive of the cold fowl, 8_d._ _Seasonable_ at any time.

FOWLS, Fried.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, vinegar, salt and cayenne to taste, 4 minced shalots, yolk of egg; to every teacupful of bread-crumbs allow 1 blade of pounded mace, ½ teaspoonful of minced lemon-peel, 1 saltspoonful of salt, a few grains of cayenne. _Mode._—Steep the pieces of fowl as in the preceding recipe, then dip them into the yolk of an egg or clarified butter; sprinkle over bread-crumbs with which have been mixed salt, mace, cayenne, and lemon-peel in the above proportion. Fry a light brown, and serve with or without gravy, as may be preferred. _Time._—10 minutes to fry the fowl. _Average cost_, exclusive of the cold fowl, 6_d._ _Seasonable_ at any time.

FOWLS, Fried, and French Beans.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl; the yolk of 1 egg, 2 oz. of butter, 1 blade of pounded mace, ¼ saltspoonful of grated nutmeg, bread-crumbs and chopped parsley. _Mode._—Cut the fowl into neat joints, brush them over with the yolk of egg, and sprinkle them with bread-crumbs, with which the _parsley_, _nutmeg_, and _mace_ have been well mixed. Fry the fowl in the butter until of a nice brown, and dish the pieces on French beans boiled, and afterwards simmered for a minute or two in butter. The dish should be garnished with rolled bacon. _Time._—10 minutes to fry the fowl. _Average cost_, exclusive of the cold fowl, 6_d._ _Seasonable_ from July to September.

FOWL au Gratin.

[COLD MEAT COOKERY.] _Ingredients._—The remains of either cold roast or boiled fowl, ½ pint of Béchamel sauce, a dessertspoonful of grated Parmesan cheese, pepper and salt to taste, ¼ saltspoonful of grated nutmeg, ¼ pint of cream, 2 tablespoonfuls of bread-crumbs, fried potatoes. _Mode._—Mince the fowl not too finely, and make it hot in the Béchamel sauce, to which the nutmeg, pepper and salt, and cream, have been added. When well mixed, serve the fowl on to a dish, cover it with the bread-crumbs and Parmesan cheese, drop over a little clarified butter, and bake in the oven until of a pale brown. Garnish the dish with fried potatoes. _Time._—10 minutes to warm the fowl, 10 minutes to bake. _Seasonable_ at any time.

FOWL, Hashed. An Entrée.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, 1 pint of water, 1 onion, 2 or 3 small carrots, 1 blade of pounded mace, pepper and salt to taste, 1 small bunch of savoury herbs, thickening of butter and flour, 1½ tablespoonful of mushroom ketchup. _Mode._—Cut off the best joints from the fowl, and the remainder make into gravy, by adding to the bones and trimmings a pint of water, an onion sliced and fried of a nice brown, the carrots, mace, seasoning, and herbs. Let these stew gently for 1½ hour, strain the liquor, and thicken with a little flour and butter. Lay in the fowl, thoroughly warm it through, add the ketchup, and garnish with sippets of toasted bread. _Time._—Altogether 1¾ hour. _Average cost_, exclusive of the cold fowl, 4_d._ _Seasonable_ at any time.

FOWL, Hashed, Indian Fashion (an Entrée).

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, 3 or 4 sliced onions, 1 apple, 2 oz. of butter, pounded mace, pepper and salt to taste, 1 tablespoonful of curry-powder, 2 tablespoonfuls of vinegar, 1 tablespoonful of flour, 1 teaspoonful of pounded sugar, 1 pint of gravy. _Mode._—Cut the onions into slices, mince the apple, and fry these in the butter; add pounded mace, pepper, salt, curry-powder, vinegar, flour, and sugar in the above proportions; when the onion is brown, put in the gravy, which should be previously made from the bones and trimmings of the fowls, and stew for ¾ hour; add the fowl cut into nice-sized joints, let it warm through, and when quite tender, serve. The dish should be garnished with an edging of boiled rice. _Time._—1 hour. _Average cost_, exclusive of the fowl, 8_d._ _Seasonable_ at any time.

FOWL, an Indian Dish of (an Entrée).

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, 3 or 4 sliced onions, 1 tablespoonful of curry-powder, salt to taste. _Mode._—Divide the fowl into joints; slice and fry the onions in a little butter, taking care not to burn them; sprinkle over the fowl a little curry-powder and salt; fry these nicely, pile them high in the centre of the dish, cover with the onion, and serve with a cut lemon on a plate. Care must be taken that the onions are not greasy: they should be quite dry, but not burnt. _Time._—5 minutes to fry the onions, 10 minutes to fry the fowl. _Average cost_, exclusive of the fowl, 4_d._ _Seasonable_ during the winter months.

FOWL à la Mayonnaise.

_Ingredients._—A cold roast fowl, Mayonnaise sauce, 4 or 5 young lettuces, 4 hard-boiled eggs, a few water-cresses, endive. _Mode._—Cut the fowl into neat joints, lay them in a deep dish, piling them high in the centre, sauce the fowl with Mayonnaise, and garnish the dish with young lettuces cut in halves, water-cresses, endive, and hard-boiled eggs: these may be sliced in rings, or laid on the dish whole, cutting off at the bottom a piece of the white, to make the egg stand. All kinds of cold meat and solid fish may be dressed à la Mayonnaise, and make excellent luncheon or supper dishes. The sauce should not be poured over the fowls until the moment of serving. Should a very large Mayonnaise be required, use 2 fowls instead of one, with an equal proportion of the remaining ingredients. _Average cost_, with one fowl, 3_s._ 6_d._ _Sufficient_ for a moderate-sized dish. _Seasonable_ from April to September.

FOWL, Minced (an Entrée).

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, 2 hard-boiled eggs, salt, cayenne, and pounded mace, 1 onion, 1 faggot of savoury herbs, 6 tablespoonfuls of cream, 1 oz. of butter, two teaspoonfuls of flour, ½ teaspoonful of finely-minced lemon-peel, 1 tablespoonful of lemon-juice. _Mode._—Cut out from the fowl all the white meat, and mince it finely without any skin or bone; put the bones, skin, and trimmings into a stewpan with an onion, a bunch of savoury herbs, a blade of mace, and nearly a pint of water; let this stew for an hour, then strain the liquor. Chop the eggs small; mix them with the fowl; add salt, cayenne, and pounded mace, put in the gravy and remaining ingredients; let the whole just boil, and serve with sippets of toasted bread. _Time._—Rather more than 1 hour. _Average cost_, exclusive of the fowl, 8_d._ _Seasonable_ at any time.

_Note._—Another way to make this is to mince the fowl, and warm it in white sauce or Béchamel. When dressed like this, 3 or 4 poached eggs may be placed on the top: oysters, or chopped mushrooms, or balls of oyster forcemeat, may be laid round the dish.

FOWL, Minced, à la Béchamel.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, 6 tablespoonfuls of Béchamel sauce, 6 tablespoonfuls of white stock, the white of 1 egg, bread-crumbs, clarified butter. _Mode._—Take the remains of roast fowls, mince the white meat very small, and put it into a stewpan with the Béchamel and stock; stir it well over the fire, and just let it boil up. Pour the mince into a dish, beat up the white of egg, spread it over, and strew on it a few grated bread-crumbs; pour a very little clarified butter on the whole, and brown either before the fire or with a salamander. This should be served in a silver dish, if at hand. _Time._—2 or 3 minutes to simmer in the sauce. _Seasonable_ at any time.

FOWL, Ragoût of.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowls, 3 shalots, 2 blades of mace, a faggot of savoury herbs, 2 or 3 slices of lean ham, 1 pint of stock or water, pepper and salt to taste, 1 onion, 1 dessertspoonful of flour, 1 tablespoonful of lemon-juice, ½ teaspoonful of pounded sugar, 1 oz. of butter. _Mode._—Cut the fowls up into neat pieces, the same as for a fricassee; put the trimmings into a stewpan with the shalots, mace, herbs, ham, onion, and stock (water may be substituted for this). Boil it slowly for 1 hour, strain the liquor, and put a small piece of butter into a stewpan; when melted, dredge in sufficient flour to dry up the butter, and stir it over the fire. Put in the strained liquor, boil for a few minutes, and strain it again over the pieces of fowl. Squeeze in the lemon-juice, add the sugar and a seasoning of pepper and salt, make it hot, but do not allow it to boil; lay the fowl neatly on the dish, and garnish with croûtons. _Time._—Altogether 1½ hour. _Average cost_, exclusive of the cold fowl, 9_d._ _Seasonable_ at any time.

FOWLS, Roast.

_Ingredients._—A pair of fowls, a little flour. _Mode._—Fowls, to be tender, should be killed a couple of days before they are dressed; when the feathers come out easily; then let them be picked and cooked. In drawing them be careful not to break the gall-bag, as, wherever it touches, it would impart a very bitter taste; the liver and gizzard should also be preserved. Truss them in the following manner:—After having carefully picked them, cut off the head, and skewer the skin of the neck down over the back. Cut off the claws, dip the legs in boiling water, and scrape them; turn the pinions under, run a skewer through them and the middle of the legs, which should be passed through the body to the pinion and leg on the other side, one skewer securing the limbs on both sides. The liver and gizzard should be placed in the wings, the liver on one side and the gizzard on the other. Tie the legs together by passing a trussing-needle, threaded with twine, through the backbone, and secure it on the other side. If trussed like a capon, the legs are placed more apart. When firmly trussed, singe them all over; put them down to a bright clear fire, paper the breasts with a sheet of buttered paper, and keep the fowls well basted. Roast them for ¾ hour, more or less, according to the size, and 10 minutes before serving, remove the paper, dredge the fowls with a little fine flour, put a piece of butter into the basting-ladle, and as it melts baste the fowls with it; when nicely frothed and of a rich colour, serve with good brown gravy (a little of which should be poured over the fowls), and a tureen of well-made bread sauce. Mushroom, oyster, or egg sauce, are very suitable accompaniments to roast fowl.—Chicken is roasted in the same manner. _Time._—A very large fowl, quite 1 hour; a medium-sized one, ¾ hour; chicken, ½ hour, or rather longer. _Average cost_, in full season, 5_s._ a pair; when scarce, 7_s._ 6_d._ the pair. _Sufficient_ for 6 or 7 persons. _Seasonable_ all the year,

FOWL, Roast, to Carve.

A roast fowl is carved in the same manner as a boiled fowl, viz., by cutting along the line from 1 to 2, and then round the leg between it and the wing. The markings and detached pieces, as shown in the engravings under the heading of “Boiled Fowl,” supersede the necessity of our lengthily again describing the operation. It may be added, that the liver, being considered a delicacy, should be divided, and one half served with each wing. In the case of a fowl being stuffed, it will be proper to give each guest a portion, unless it be not agreeable to some one of the party.

FOWL, Roast, Stuffed.

_Ingredients._—A large fowl, forcemeat, a little flour. _Mode._—Select a large plump fowl, fill the breast with forcemeat, truss it firmly, the same as for a plain roast fowl, dredge it with flour, and put it down to a bright fire. Roast it for nearly or quite an hour, should it be very large; remove the skewers, and serve with a good brown gravy and a tureen of bread sauce. _Time._—Large fowl, nearly or quite 1 hour. _Average cost_, in full season, 2_s._ 6_d._ each. _Sufficient_ for 4 or 5 persons. _Seasonable_ all the year, but scarce in early spring.

_Note._—Sausage-meat stuffing may be substituted: this is now a very general mode of serving fowl.

FOWL SAUTE with Peas (an Entrée).

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowl, 2 oz. of butter, pepper, salt, and pounded mace to taste, 1 dessertspoonful of flour, ½ pint of weak stock, 1 pint of green peas, 1 teaspoonful of pounded sugar. _Mode._—Cut the fowl into nice pieces; put the butter into a stewpan; sautez or fry the fowl a nice brown colour, previously sprinkling it with pepper, salt, and pounded mace. Dredge in the flour, shake the ingredients well round, then add the stock and peas, and stew till the latter are tender, which will be in about 20 minutes; put in the pounded sugar, and serve, placing the chicken round, and the peas in the middle of the dish. When liked, mushrooms may be substituted for the peas. _Time._—Altogether 40 minutes. _Average cost_, exclusive of the fowl, 7_d._ _Seasonable_ from June to August.