MEATS.
158
side of the fire slowly and steadily for one and a half
hours, by which time the fowl should be as tender as
possible. Remove the bouquet, skim off as much
of the fat as may be, cut the bird up neatly, replace
in the pan, and serve very hot in the casserole. If
you have no casserole, use an iron saucepan, and when
about to serve, dish the fowl either on a fried crouton,
or a very hot dish, with its accompaniments, saving
the bouquet, and most of the fat in the sauce. This
is a French recipe; we, however, stew with the fowl
small fingers of ham or bacon, or sausages, according
to what we have, and mushrooms when they are
plentiful. One great advantage of this dish is that
it may be kept slowly simmering at the side of the
stove for an almost indefinite time, if for any reason
dinner is delayed, without deterioration. It is also
an excellent dish for “the hill,” or for a skating
party.
Poulet à la Turque.—Truss an old fowl as for
boiling, and put it with about a quart of second
stock, into a saucepan, together with an onion stuck
with two or three cloves, and two bay leaves, and
about 6oz. or 7oz. of rice tied up loosely in a bit of
muslin; braise gently under a buttered paper till
both fowl and rice are cooked, then keep the fowl
hot; but put the rice, after well draining it, into
another pan with an ounce of butter (or even clarified
dripping), a tiny pinch of saffron, and about a
handful of sultanas, previously swelled in the stock
in which the fowl was cooked. Toss this all over the
fire till hot, adding a little butter to prevent its dry-
ing too much; then dish it round the fowl, pouring