Page:Mrs Beeton's Book of Household Management.djvu/790

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See "Chicken, Grilled, with Mushroom Sauce," No. 1166.

See "Fowl, Hashed, Indian Style," No. 1231, also "Indian Cookery."

Ingredients.—The remains of cold roast fowls, 1 pint of stock, 1½ ozs. of butter, 1½ ozs. of flour, salt and pepper.

Method.—Divide the fowls into neat joints and, when no stock is at hand, simmer the bones and trimmings for at least 1 hour, adding the usual flavouring vegetables. Melt the butter, fry the flour until lightly-browned, add the stock, and stir until boiling. Season to taste, put in the pieces of fowl, let the stewpan stand for at least ½ an hour, where its contents will keep hot without cooking, then serve with the sauce strained over.

Time.—About 1 hour. Average Cost, 6d. to 9d., in addition to the fowl. Sufficient, for 3 or 4 persons. Seasonable at any time.

Ingredients.—1 fowl, ¼ of a lb. of ham or bacon cut into dice, 2½ ozs. of butter, 1½ ozs. of flour, 1¼ pints of stock, 1 onion finely-chopped, salt and pepper.

Method.—Divide the fowl into neat joints. Heat the butter in a stewpan, fry the pieces of fowl until nicely-browned, then remove and keep it hot. Fry the onion slightly, then sprinkle in the flour, cook slowly until well-browned, and add the stock. Stir until boiling, season to taste, replace the fowl, put in the ham or bacon, and cover closely. Cook very gently from 1 to 1½ hours, or until the fowl is tender, then serve with the sauce strained over.

Time.—About 1½ hours. Average Cost, 4s. to 4s. 6d. Sufficient for 5 or more persons, according to size.