POULTRY.
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over it enough of the liquor in which the fowl was
cooked (freed from fat) to make it moist, but not
sloppy, and serve very hot. All sorts of variantes
may be found for this dish; for instance, the raisins
are replaced by stoned olives, or quartered tomatoes,
or green chillies when available, or red chillies (from
the pickle bottle) are used, and even a curry sauce
is used instead of the traditional fowl liquor, but,
though appetising, these are not really strictly
correct. N.B.—Neck of mutton cooked in this way
is a dish not to be despised.
Fowl Pot-roast (a Cape dish).—Truss the fowl
when plucked and singed as for roasting (do not
forget to put the liver, with a piece of butter and
seasoning to taste, inside the bird), then place it,
breast downwards, in a baking pot (alias a casserole),
with half a pint of water and some butter or drip-
ping; cover down the pot, and leave the bird to cook
gently for an hour; then turn it, add some more fat
or dripping, and a wineglassful of wine, cover with a
buttered paper, close down, and place live embers on
the lid of the pan (or set it in the oven with top and
bottom heat), and let it cook till the bird is nicely
browned, when it is dished with a garnish of fried
bacon and some breadsauce. It will take about one
and a half hours to cook, and first and last you
should use about 1oz. of fat, whether butter or drip-
ping. If young fowls are used for this, little or no
water is required.
Old Fowl to Cook.—Lastly it may be as well to
give a method of utilising an old fowl. It need
hardly be said that, where obtainable, young birds