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690
HOUSEHOLD MANAGEMENT

Time.—From 1½ to 1¾ hours. Average Cost, 4s. 6d. Sufficient for 5 persons.

Fowls as Food.—The fine and delicate flavour of the flesh of birds, which are included under the category of "poultry," readers it alike palatable and nourishing for both the delicate and the robust, and by the skill of the cook it can be served at the table boiled, roasted, fried, fricasseed, hashed, hot, cold, whole, dismembered, boned, broiled, in the form of cream or souffles, or as pies to please every taste, and adapted to suit the most delicate digestion.

1198.—CURRIED CHICKEN OR FOWL. (Fr.Poulet à l'Indienne.)

Ingredients.—Remains of cold roast chickens or fowls, 1 onion, 1 apple, 1 tablespoonful of curry-powder, 1 tablespoonful of flour, 1 dessertspoonful of lemon-juice, 1 teaspoonful of red currant jelly or chutney, 2 ozs. of butter, ¾ of a pint of stock, salt, cooked rice.

Method.—Divide the chicken into neat joints, simmer the bones and trimmings in stock or water for 1½ or 2 hours, then strain and use. Slice the onion, fry it lightly in the hot butter, add the flour and curry-powder, stir over the fire for 2 or 3 minutes, pour in the stock, and bring to the boil, stirring all the time. Now add the sliced apple, chutney, and salt to taste, cover, and simmer gently for ½ an hour, then put in the pieces of chicken and let them remain in the sauce for 30 minutes, but the stewpan must stand where the contents will be kept hot without boiling. When ready, arrange the chicken neatly add the lemon-juice to the sauce, season to taste, and strain over the chicken. Rice should be served separately.

Time.—About 1½ hours, after the stock is made. Average Cost, 2s. 9d. to 3s.

Age and Flavour of Chickens.—The flesh of young chickens is the most delicate and easily assimilated of animal foods, which makes it especially suitable for invalids and persons whose digestion is weak. Few animals undergo so great a change with regard to the quality of their flesh as the domestic fowl. When quite young, cocks and hens are equally tender, but as chickens grow older the flesh of the cock is the first to toughen, and a cock a year old is fit only for conversion into soup. A hen of the same age affords a substantial and palatable dish. This rule respecting age does not apply to capons, which, when well-fed and well-dressed for the table, are surpassed by few animals for delicacy of flavour. Even when three years old the capon is as tender as a chicken, with the additional advantage that his proper chicken flavour is more fully developed. The above remarks are applicable only to capons naturally fed and not crammed. The latter process may produce a handsome-looking and heavy bird, but when tested by cooking its inferiority will be only too apparent. As a rule small-boned and short-legged poultry are generally the more delicate in colour, flavour and fineness of flesh.

1199.—CHICKEN, VOL-AU-VENT OF. (Fr.Vol-au-Vent de Volaille.)

Ingredients.—1 lb. of puff paste, a pint of Béchamel or Supreme sauce (see Sauces), 6 ozs. of cooked chicken, 2 ozs. of cooked ham or tongue, 2 truffles, 6 mushrooms, salt and pepper, aromatic spice.

Method.—When the paste has had 6 turns, roll it out to about ¾ of an inch in thickness, and cut it into either a round or oval form, as may be desired and place on a baking tin. Brush over the top of the