Were it not for these shootings, the fowl that remained about the mouth of the ditch would have been alarmed, if the person driving the fowl already under the net should have been exposed, and would have become so shy as entirely to forsake the place."
THE DECOY MAN, DOG, AND DUCKS.--"The first thing the decoy-man did, on approaching the ditch, was to take a piece of lighted peat or turf, and to hold it near his mouth, to prevent the birds from smelling him. He was attended by a dog trained to render him a.s.sistance. He walked very silently about halfway up the shootings, where a small piece of wood was thrust through the reed fence, which made an aperture just large enough to enable him to see if there were any fowl within; if not, he walked to see if any were about the entrance to the ditch. If there were, he stopped, made a motion to his dog, and gave him a piece of cheese to eat, when the dog went directly to a hole through the reed fence, and the birds immediately flew off the back into the water. The dog returned along the bank between the reed fences, and came out to his master at another hole. The man then gave the dog something more to encourage him, and the dog repeated his rounds, till the birds were attracted by his motions, and followed him into the mouth of the ditch--an operation which was called "working them." The man now retreated further back, working the dog at different holes, until the ducks were sufficiently under the net. He then commanded his dog to lie down under the fence, and going himself forward to the end of the ditch next the lake, he took off his hat, and gave it a wave between the shootings. All the birds that were under the net could then see him, but none that were in the lake could.
The former flew forward, and the man then ran to the next shooting, and waved his hat, and so on, driving them along until they came into the tunnel-net, into which they crept. When they were all in, the man gave the net a twist, so as to prevent them getting back. He then took the net off from the end of the ditch, and taking out, one by one, the ducks that were in it, dislocated their necks."
BOILED FOWLS OR CHICKENS.
[Ill.u.s.tration: BOILED FOWL.]
938. INGREDIENTS.--A pair of fowls; water.
_Choosing and Trussing_.--In choosing fowls for boiling, it should be borne in mind that those that are not black-legged are generally much whiter when dressed. Pick, draw, singe, wash, and truss them in the following manner, without the livers in the wings; and, in drawing, be careful not to break the gall-bladder:--Cut off the neck, leaving sufficient skin to skewer back. Cut the feet off to the first joint, tuck the stumps into a slit made on each side of the belly, twist the wings over the back of the fowl, and secure the top of the leg and the bottom of the wing together by running a skewer through them and the body. The other side must be done in the same manner. Should the fowl be very large and old, draw the sinews of the legs before tucking them in.
Make a slit in the ap.r.o.n of the fowl, large enough to admit the parson"s nose, and tie a string on the tops of the legs to keep them in their proper place.
_Mode_.--When, they are firmly trussed, put them into a stewpan with plenty of hot water; bring it to boil, and carefully remove all the sc.u.m as it rises. _Simmer very gently_ until the fowl is tender, and bear in mind that the slower it boils, the plumper and whiter will the fowl be.
Many cooks wrap them in a floured cloth to preserve the colour, and to prevent the sc.u.m from clinging to them; in this case, a few slices of lemon should be placed on the b.r.e.a.s.t.s; over these a sheet of b.u.t.tered paper, and then the cloth; cooking them in this manner renders the flesh very white. Boiled ham, bacon, boiled tongue, or pickled pork, are the usual accompaniments to boiled fowls, and they may be served with Bechamel, white sauce, parsley and b.u.t.ter, oyster, lemon, liver, celery, or mushroom sauce. A little should be poured over the fowls, after the skewers are removed, and the remainder sent in a tureen to table.
_Time_.--Large fowl, 1 hour; moderate-sized one, 3/4 hour; chicken, from 20 minutes to 1/2 hour.
_Average cost_, in full season, 5s. the pair.
_Sufficient_ for 7 or 8 persons.
_Seasonable_ all the year, but scarce in early spring.
[Ill.u.s.tration: GAME-FOWLS.]
THE GAME FOWL.--Respecting the period at which this well-known member of the _Gallus_ family became domesticated, history is silent. There is little doubt, however, that, like the dog, it has been attached to mankind ever since mankind were attached to civilization. Although the social position of this bird is, at the present time, highly respectable, it is nothing to what it was when Rome was mistress of the world. Writing at that period, Pliny says, respecting the domestic c.o.c.k, "The gait of the c.o.c.k is proud and commanding; he walks with head erect and elevated crest; alone, of all birds, he habitually looks up to the sky, raising, at the same time, his curved and scythe-formed tail, and inspiring terror in the lion himself, that most intrepid of animals.----They regulate the conduct of our magistrates, and open or close to them their own houses. They prescribe rest or movement to the Roman fasces: they command or prohibit battles.
In a word, they lord it over the masters of the world." As well among the ancient Greeks as the Romans, was the c.o.c.k regarded with respect, and even awe. The former people practised divinations by means of this bird. Supposing there to be a doubt in the camp as to the fittest day to fight a battle, the letter of every day in the week would be placed face downwards, and a grain of corn placed on each; then the sacred c.o.c.k would be let loose, and, according to the letters he pecked his corn from, so would the battle-time be regulated. On one momentous occasion, however, a person inimical to priestly interest officiously examined the grain, and found that those lying on the letters not wanted were made of wax, and the birds, preferring the true grain, left these untouched. It is needless to add that, after this, divination through the medium of c.o.c.ks and grain fell out of fashion. Whether or no the learned fowl above alluded to were of the "game" breed, is unknown; but that the birds were bred for the inhuman sport of fighting many hundred years before the Christian era, there can be no doubt. Themistocles, the Athenian king, who flourished more than two thousand years ago, took advantage of the sight of a pitched battle between two c.o.c.ks to harangue his soldiers on courage. "Observe," said he, "with what intrepid valour they fight, inspired by no other motive than lore of victory; whereas you have to contend for your religion and your liberty, for your wives and children, and for the tombs of your ancestors." And to this day his courage has not degenerated. He still preserves his bold and elegant gait, his sparkling eye, while his wedge-shaped beak and cruel spurs are ever ready to support his defiant crow. It is no wonder that the breed is not plentiful--first, on account of the few eggs laid by the hen; and, secondly, from the incurable pugnacity of the chicks. Half fledged broods may be found blind as bats from fighting, and only waiting for the least glimmer of sight to be at it again. Without doubt, the flesh of game fowls is every way superior to that of every chicken of the family.
BROILED FOWL AND MUSHROOM SAUCE.
939. INGREDIENTS.--A large fowl, seasoning, to taste, of pepper and salt, 2 handfuls of b.u.t.ton mushrooms, 1 slice of lean ham, 3/4 pint of thickened gravy, 1 teaspoonful of lemon-juice, 1/2 teaspoonful of pounded sugar.
_Mode_.--Cut the fowl into quarters, roast it until three-parts done, and keep it well basted whilst at the fire. Take the fowl up, broil it for a few minutes over a clear fire, and season it with pepper and salt.
Have ready some mushroom sauce made in the following manner. Put the mushrooms into a stewpan with a small piece of b.u.t.ter, the ham, a seasoning of pepper and salt, and the gravy; simmer these gently for 1/2 hour, add the lemon-juice and sugar, dish the fowl, and pour the sauce round them.
_Time_.--To roast the fowl, 35 minutes; to broil it, 10 to 15 minutes.
_Average cost_, in full season, 2s. 6d.
_Sufficient_ for 4 or 5 persons.
_Seasonable_.--In full season from May to January.
[Ill.u.s.tration: BLACK BANTAMS.]
THE BANTAM.--No one will dispute that for beauty, animation, plumage, and courage the Bantam is ent.i.tled to rank next to the game fowl. As its name undoubtedly implies, the bird is of Asiatic origin. The choicest sorts are the buff-coloured, and those that are entirely black. A year-old Bantam c.o.c.k of pure breed will not weigh more than sixteen ounces. Despite its small size, however, it is marvellously bold, especially in defence of its progeny. A friend of the writer"s, residing at Kensington, possessed a pair of thorough-bred Bantams, that were allowed the range of a yard where a fierce bull-terrier was kennelled. The hen had chicks; and, when about three weeks old, one of them strayed into the dog-kennel. The grim beast within took no notice of the tiny fledgling; but, when the anxious mother ventured in to fetch out the truant, with a growl the dog woke, and nearly snapped her asunder in his great jaws. The c.o.c.k bird saw the tragic fate of its partner; but, nothing daunted, flew at the dog with a fierce cry, and pecked savagely at its face.
The odds, however, were too great; and, when the terrier had sufficiently recovered from the astonishment caused by the sudden and unexpected attack, he seized the audacious Bantam, and shook him to death; and, in five minutes, the devoted couple were entombed in _Pincher"s_ capacious maw.
BOILED FOWL AND RICE.
940. INGREDIENTS.--1 fowl, mutton broth, 2 onions, 2 small blades of pounded mace, pepper and salt to taste, 1/4 pint of rice, parsley and b.u.t.ter.
_Mode_.--Truss the fowl as for boiling, and put it into a stewpan with sufficient clear well-skimmed mutton broth to cover it; add the onion, mace, and a seasoning of pepper and salt; stew very gently for about 1 hour, should the fowl be large, and about 1/2 hour before it is ready put in the rice, which should be well washed and soaked. When the latter is tender, strain it from the liquor, and put it on a sieve reversed to dry before the fire, and, in the mean time, keep the fowl hot. Dish it, put the rice round as a border, pour a little parsley and b.u.t.ter over the fowl, and the remainder send to table in a tureen.
_Time_.--A large fowl, 1 hour.
_Average cost_, in full season, 2s. 6d.
_Sufficient_ for 3 or 4 persons.
_Seasonable_ all the year, but scarce in early spring.
[Ill.u.s.tration: DORKINGS.]
THE DORKING.--This bird takes its name from that of a town in Surrey, where the breed is to be found in greater numbers, and certainly in greater perfection, than elsewhere. It is generally believed that this particular branch of poultry was found in the town above mentioned as long ago as the Roman era. The Dorking"s chief characteristic is that he has five claws on each foot; the extra claw, however, is never of sufficient length to enc.u.mber the foot, or to cause it to "drag" its nest, or scratch out the eggs. The colour of the true Dorking is pure white; long in the body, short in the legs, and a prolific layer. Thirty years ago, there was much controversy respecting the origin of the Dorking.
The men of Suss.e.x declared that the bird belonged to them, and brought birds indigenous to their weald, and possessing all the Dorking fine points and peculiarities, in proof of the declaration. Others inclined to the belief that the Poland bird was the father of the Dorking, and not without at least a show of reason, as the former bird much resembles the latter in shape; and, despite its sombre hue, it is well known that the Poland c.o.c.k will occasionally beget thorough white stock from white English hens. The commotion has, however, long ago subsided, and Dorking still retains its fair reputation for fowl.
CURRIED FOWL.
941. INGREDIENTS.--1 fowl, 2 oz. of b.u.t.ter, 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 b.u.t.ter 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 amus.e.m.e.nt. 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 sh.e.l.ls, 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.
[Ill.u.s.tration: SPANGLED POLANDS.]
CURRIED FOWL OR CHICKEN (Cold Meat Cookery).
942. INGREDIENTS.--The remains of cold roast fowls, 2 large onions, 1 apple, 2 oz. of b.u.t.ter, 1 dessertspoonful of curry-powder, 1 teaspoonful of flour, 1/2 pint of gravy, 1 tablespoonful of lemon-juice.
_Mode_.--Slice the onions, peel, core, and chop the apple, and cut the fowl into neat joints; fry these in the b.u.t.ter of a nice brown; then add the curry-powder, flour, and gravy, and stew for about 20 minutes. Put in the lemon-juice, and serve with boiled rice, either placed in a ridge round the dish or separately. Two or three shallots or a little garlic may be added, if approved.
_Time_.--Altogether 1/2 hour. _Av. cost_, exclusive of the cold fowl, 6d.
_Seasonable_ in the winter.
[Ill.u.s.tration: COCHIN-CHINAS.]