CURRIED FOWL.
941. INGREDIENTS.—1 fowl, 2 oz. of butter, 3 onions sliced, 1 pint of white veal gravy, 1 tablespoonful of curry-powder, 1 tablespoonful of flour, 1 apple, 4 tablespoonfuls of cream, 1 tablespoonful of lemon-juice.
Mode.—Put the butter into a stewpan, with the onions sliced, the fowl cut into small joints, and the apple peeled, cored, and minced. Fry of a pale brown, add the stock, and stew gently for 20 minutes; rub down the curry-powder and flour with a little of the gravy, quite smoothly, and stir this to the other ingredients; simmer for rather more than 1/2 hour, and just before serving, add the above proportion of hot cream and lemon-juice. Serve with boiled rice, which may either be heaped lightly on a dish by itself, or put round the curry as a border.
Time.—50 minutes.
Average cost, 3s. 3d.
Sufficient for 3 or 4 persons.
Seasonable in the winter.
Note.—This curry may be made of cold chicken, but undressed meat will be found far superior.
THE POLAND.—This bird, a native of Holland, is a great favourite with fowl-keepers, especially those who have on eye to profit rather than to amusement. Those varieties known as the "silver spangled" and the "gold spangled" are handsome enough to please the most fastidious; but the common black breed, with the bushy crown of white feathers, is but a plain bird. The chief value of the common Poland lies in the great number of eggs they produce; indeed, in many parts, they are as well known as "everlasting layers" as by their proper name. However, the experienced breeder would take good care to send the eggs of his everlasting layers to market, and not use them for home consumption, as, although they may be as large as those laid by other hens, the amount of nutriment contained in them is not nearly so great. Mr. Mowbray once kept an account of the number of eggs produced by this prolific bird, with the following result:—From the 25th of October to the 25th of the following September five hens laid 503 eggs; the average weight of each egg was one ounce five drachms, and the total weight of the whole, exclusive of the shells, 50-1/4 pounds. Taking the weight of the birds at the fair average of five pounds each, we thus see them producing within a year double their weight of egg alone; and, supposing every egg to contain a chick, and allowing the chick to, grow, in less than eighteen months from the laying of the first egg, two thousand five hundred pounds of chicken-meat would be the result. The Poland is easily fattened, and its flesh is generally considered juicier and of richer flavour than most others.
[Illustration: SPANGLED POLANDS.]