POULTRY.
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latter has been carefully skimmed and the vegetables
added; the fowl being allowed to cook very gently
in the stock till done, when it is lifted out and served
on a hot dish, with a garnish of vegetables, etc. If
a little coarse salt is strewed over it when dished,
it is known as poule au gros sel; if again you cook about
12oz. of well washed rice in a little of the stock in
which the fowl was cooked, then carefully free it
from fat, stir into it a little salt and freshly ground
black pepper and a morsel of butter, and dish the
fowl on this with a little of the stock as gravy, it
becomes poule au riz. This method of cooking a
fowl has this advantage, that it adds strength to the
soup without losing any flavour of its own.
Turkeys may be boiled precisely like fowls, of
course taking a somewhat longer time to cook.
Both are improved by boiling a head of celery, two
or three sliced carrots, a bunch of herbs, and an
onion stuck with one or two cloves, with the bird.
A delicate celery or onion sauce is on such occasions
the usual accompaniment. Again, turkey, like other
poultry, may be braised, formerly effected by stewing
the bird in a pan which had a lid strong enough to
hold red-hot embers, i.e., braise, but is now done by
placing the pan in the oven with heat top and
bottom. Truss the bird as for boiling (an oldish
bird may be used for this dish), after stuffing it to
taste, bard it, and wrap it in a buttered or greased
paper. Place a fairly thick layer of sliced soup
vegetables (carrot, celery, onion—one stuck with two
or three cloves), a good bouquet, some slices of
smoked ham, veal, the giblets, half a calf's foot, or the