Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1901-07-04
THE COOKING OF FOWL


A fowl Is not n chicken as many OF
Us have learned by san experience. but
& well cooled fowl is good eating II
properly cooked, as many good house
wife can testify. Broilers and the
earliest az sns5ns chickens are often too
expressive eating for the ordinary house
hold, bGt that does not prevent the
family trnn having delicious eating il
the fislft methods are pursued with the
fowl that IS procured as a substitute.
Procure IS young fowl as possible,
and the dag bef0ne it is 10 be servcd.
stew il gently for three hours and allow
it to stand over night in the liqloF in
which !. was boiled Then roast it in
the usual way. just as you would a
chicken. hrs allow about ten minutes TO
the pound. Blasting often with the drip
pings of roast beef. or with melted but
ter. large tablespoonful OF which
should be put in the pan when the fowl
is tirSf pnf in the oven TO roast. Right
here let me suggest that IL you will be
always avoid what you often have found
on the table dry meat.
Another thing well to remember in
the cooking OF fowl and that is that the
ssuffng is Al essential factor. For
fowl | have found heef suet the best
foundation for the stuiHng. I use suet
instead of butter, the latter being far
more expensive and far less satisfactory
in its results For a pair OF average
sired fowl, take cup OF finely chopped
snei. free from the Stringy portions. rub
through the hands into two cupfuls OF
stale bread crumbs. tablespoonful OF
chopped parsley and q teaspoonful of
chopped green thyme Gin the winter use
H. -.sass l.
Break an egg without beating into this.
stir with g fork and ill the crops OF the
fowls ~ a slightly plumpness, putting
the remainder of the stufting inside.
This seasoning will be crisp yet moist,
instead Of being the salvy mixture too
often served.
DO not, however. use this stufiing for
ducks or geese. a much better one for
them is made by mixing nicely boiled
onions, well drained and chopped, with
sage. and pepper and salt to taste.
IL YOU do not wish 10 roast the fowl.
but prefer real French fricassee. par
boil little longer than for roasting and
let cool in the liquor as before Then
put in a stewpan heaping tablespoon
ful Of butter and when smoking hot lay
il your fowl which you hare previously
cut up for that purpose. Brown well
and then take up. Into the liquor left
In the pan, sift 4 tablespoonful of -four,
stir well and gradually pour in some of
the liquor in which the fowl was par
boiled until the sauce is of the desired
consistency. The sauce may be made
richer By the addition Of a few mush-
rooms or you may put in teaspoonful
of good table sauce. if you like highly
seasoned grsries.
Another and more common way of
treating the fowl is to parbcil until
nearly ready 10 fall from the bones,
then take up the meat and thicken the
liqncr 10 the desired consistency and
pour over the fowl.
have been quite particular in de-
scribinE the cooking of fowls in the
above, because in the cooking depend:
In large measure the value Of tbs
| product That the fowl has more favor
| than the young chicken or broiler al
l admit, 50 when you make the fow
tender you have solved the problem oi
good eating at a medium cost. IL yoT
follow TIN above directions you vii
agree with me.