Semi-weekly Windham County reformer. (Brattleboro, Vt.) 1897-1901, 1901-07-09
THE COOKING OF FOWL.
By Louis Role.

A fowl is not chicken as many Of
us have learned by sad experience, but
well cooled fowl is good eating if
properly cooked, rs many n good house
wife can testify. l'roilers and the
earliest of spring chickens are often too
expensive eating for the ordinary house
hold, but that does not prevent the
family from having delicious eating if
the right methods are pursued with the
fowl that is procured as n substitute.
Procure MS young fowl as possible.
and the day l'fore it is to be served
stew il gently for three hours and allow
it to stand over night in the liquor in
which it was boiled. Then roast it in
the usual way, just AS you would Il
chicken, but allow about ten minutes to
the pound Blasting often with the drip
pings of roast beef, or with melted but
ter, a large Tablespoonful of which
should be put in the pan when the fowl
is first put in the oven To roast Right
here LET me suggest that if you will be
careful to haste fowls often, you will
always avoid what you often have found
81 the table, dry meat.
Another thing well to remember in
the cooking of fowl and that is that the
stuliing is nm essential factor. For
fowl ] have found beef suet the best
foundation for the Stuilng. | use suct
instead OF butter, the latter being far
more expensive and far less satisfactory
in its results. For n pair Of average
sized fowl, take cup Of finely chopped
Suct. free from the Stringy portions. rub
through the hands into two cupfulS of
stale bread crumbs. Il tablespoonful of
chopped parsley and tcaspoOntul of
chopped green thyme lin the winter use
the tried and pepper and salt to taste.
Break an egg without beating into this,
stir with fork and fill the crops of the
fowls to slightly plumpncsS, putting
the remainder of the stufiing inside.
This seasoning will be crisp Vet moist,
instead OF being the salvy mixture too
often served.
DO not. however, use this stutiing for
ducks or geese \ much better one for
them is made by mixing nicely boiled
onions, well drained and chopped, with
sage. and pepper and salt to taste.
If YOU DO not wish to roast the fowl,
but prefer real French fricassce, par
boil Il little longer than for roasting and
let cool in the liquor as before Then
put in Il stewpan heaping tablespoon
full Of butter, and when smoking hot lay
in your fowl which you have previously
cut up for that purpose. Brown well
and then take up. Into the liquor left
in the pan, sift tablespoonful Of flour. !
stir well and gradually pour in some of |
the liquor in which the fowl was par J
boiled until the sauce is of the desired !
The sauce may be made
richer by the addition of few muSh- /
rooms or YOU may put in II tcaspuoAful
Of good table Saucc, il YOU like highly
srav!es.
Another and more common way Of !
treating the fowl is to parhoil until
leary ready To fall from the bones.
hen take mp the meat and thicken the
liquor to the desired consistency and
loIr over the fowl.
l lave been quite particular in de-
;crhinE the cooking of fowls in the
lhovc. because in the cooking depends
n a large measure the value uf the
,roduct. That the fowl has more flavor
han the young chicken OF broiler all
ldnit, so when you make the fowl
endcr You have solved the problem #
rood eating at a medium cost. If You
ollow the above directions you will
gree with me.