Connecticut western news., 1880-12-01
HOW TO COOK POULTRY.
Some Reasonable Hints for the House
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 ROAST Fow1s.-If nicely trussed, make stufing of butter and some pep per, dry up the butter with few bread crumbs, baste it well, adding flour and salt before you take it from the fire. If approved of, stuff the fowl with some good sausage meat, trufles, or chest nuts.
 BOILED FowLs.-Flour white cloth, and put the fowls into 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 white sauce if sert cold to table, and garnished with colored calf's foot jelly of the hue of beetroot.
 Fowl BRo1LED. the back of the fowl, and lay the two sides open; skewer the wings as for roasting, season well with pepper and salt, and broi send to table with the inside of the fowl to the surface of the dish, and mush- room sauce; it is an admirable break fast dish when a journey Is to be per formed.
 Fowl, Ere, MASHED. This receipt will serve for any but the very larger species of poultry or game. Joint them, and cut outlet from each side of the breast: break the bones of the body, and put all into stewpan with pint of water, small fagot of sweet herbs, one carrot sliced and an onion let it stew an hour and three quarters, or two hours, then skim the fat from the gravy as it rises, strain it, skim agaln, and pour 1t into another stewpan thicken with little butter and flour, and flavor with Harveys sauce, or any sauce ap- plicable to such dish, little pepper and salt, and ground nutmeg, or mace for seasoning; add the fowl, and heat 1t thoroughly through without permit ting the hash to come to boil. Sippets of toasted or fried bread cut in dice surround the dish, in the centre of which the fowl is handsomely laid.
 MADE DISHES OF POULTRY roast the fowl, cut it up, detach the wings and legs, carefully dividing side bones, neck bones, breast and back, in as handsome pieces as possible; take | eight or ten large onions, which cut in slices of moderate thickness, make in & stewpan layer of the sliced onion with some chopped parsely, then lay upon it some of the fowl, again layer of the onion and parsley until the whole of the | fowl and onion are used place two bay leaves, about as much salt as would fill large teaspoon, four tablespoonfuls of olive oil, or, if that is not to the palate, substitute cream; it should simmer gently until it is done and then be dished, the onion in the middle; serve with a little sauce.
 | CHICKENS Bo11ED.-Care should be taken to select the chickens plump, or they form meagre dish; they should receive much attention in the boiling they require less time than fowl, and are sent to table with white sauce, and garnished with tufts of white broccoli. 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 we'll and fry them a nice brown in fresh butter; draw them, and stew in good gravy well-seasoned; thicken @ short 1 time before serving with flour and butter, and add the juice of half a lemon. OUTLETS OF CHICKEN. the skin of two or three chickens. Bone | all the joints except the wings, unless the fowl is very feshy, and then remove them also, removing likewise breast bones; fatten the flesh, and spread over them a seasoning of salt, cayenne, grated nutmeg and mace, the salt being in the greatest proportion. Goat them with beaten egg and bread crumbs, and fry them nice brown. Have ready some good brown gravy seasoned and favored with lemon pickle. Lay the outlets in the centre of the dish, and pour the gravy over them.
 QUERY? Gan curing cough with Dr. Bulls Cough Syrup be called, bullying 8 cough?
 A CHINESE adage-Love 'oo little, love oolong.