THE COMMON OR DOMESTIC FOWL.--From time immemorial, the common or domestic fowl has been domesticated in England, and is supposed to be originally the offspring of some wild species which abound in the forests of India. It is divided into a variety of breeds, but the most esteemed are, the Poland or Black, the Dorking, the Bantam, the Game Fowl, and the Malay or Chittagong. The common, or barn-door fowl, is one of the most delicate of the varieties; and at Dorking, in Surrey, the breed is brought to great perfection. Till they are four months old, the term chicken is applied to the young female; after that age they are called pullets, till they begin to lay, when they are called hens. The English counties most productive in poultry are Surrey, Suss.e.x, Norfolk, Herts, Devon, and Somerset.
FRENCH CHICKEN CUTLETS (Cold Meat Cookery).
927. INGREDIENTS.--The remains of cold roast or boiled fowl, fried bread, clarified b.u.t.ter, the yolk of 1 egg, bread crumbs, 1/2 teaspoonful of finely-minced lemon-peel; salt, cayenne, and mace to taste. For sauce,--1 oz. of b.u.t.ter, 2 minced shalots, a few slices of carrot, a small bunch of savoury herbs, including parsley, 1 blade of pounded mace, 6 peppercorns, 1/4 pint of gravy.
_Mode_.--Cut the fowls into as many nice cutlets as possible; take a corresponding number of sippets about the same size, all cut one shape; fry them a pale brown, put them before the fire, then dip the cutlets into clarified b.u.t.ter mixed with the yolk of an egg, cover with bread crumbs seasoned in the above proportion, with lemon-peel, mace, salt, and cayenne; fry them for about 5 minutes, put each piece on one of the sippets, pile them high in the dish, and serve with the following sauce, which should be made ready for the cutlets. Put the b.u.t.ter into a stewpan, add the shalots, carrot, herbs, mace, and peppercorns; fry for 10 minutes or rather longer; pour in 1/2 pint of good gravy, made of the chicken bones, stew gently for 20 minutes, strain it, and serve.
_Time_.--5 minutes to fry the cutlets; 35 minutes to make the gravy.
_Average cost_, exclusive of the chicken, 9d.
_Seasonable_ from April to July.
EGGS FOR HATCHING.--Eggs intended for hatching should be removed as soon as laid, and placed in bran in a dry, cool place. Choose those that are near of a size; and, as a rule, avoid those that are equally thick at both ends,--such, probably, contain a double yolk, and will come to no good. Eggs intended for hatching should never be stored longer than a month, as much less the better. Nine eggs may be placed under a Bantam hen, and as many as fifteen under a Dorking. The odd number is considered preferable, as more easily packed. It will be as well to mark the eggs you give the hen to sit on, so that you may know if she lays any more: if she does, you must remove them; for, if hatched at all, they would be too late for the brood. If during incubation an egg should be broken, remove it, and take out the remainder, and cleanse them in luke-warm water, or it is probable the sticky nature of the contents of the broken egg will make the others cling to the hen"s feathers; and they, too, may be fractured.
HENS SITTING.--Some hens are very capricious as regards sitting; they will make a great fuss, and keep pining for the nest, and, when they are permitted to take to it, they will sit just long enough to addle the eggs, and then they"re off again. The safest way to guard against such annoyance, is to supply the hen with some hard-boiled eggs; if she sits on them a reasonable time, and seems steadily inclined, like a good matron, you may then give her proper eggs, and let her set about the business in earnest.
CHICKEN OR FOWL PATTIES.
928. INGREDIENTS.--The remains of cold roast chicken or fowl; to every 1/4 lb. of meat allow 2 oz. of ham, 3 tablespoonfuls of cream, 2 tablespoonfuls of veal gravy, 1/2 teaspoonful of minced lemon-peel; cayenne, salt, and pepper to taste; 1 tablespoonful of lemon-juice, 1 oz. of b.u.t.ter rolled in flour; puff paste.
_Mode_.--Mince very small the white meat from a cold roast fowl, after removing all the skin; weigh it, and to every 1/4 lb. of meat allow the above proportion of minced ham. Put these into a stewpan with the remaining ingredients, stir over the fire for 10 minutes or 1/4 hour, taking care that the mixture does not burn. Roll out some puff paste about 1/4 inch in thickness; line the patty-pans with this, put upon each a small piece of bread, and cover with another layer of paste; brush over with the yolk of an egg, and bake in a brisk oven for about 1/4 hour. When done, cut a round piece out of the top, and, with a small spoon, take out the bread (be particular in not breaking the outside border of the crust), and fill the patties with the mixture.
_Time_.--1/4 hour to prepare the meat; not quite 1/4 hour to bake the crust.
_Seasonable_ at any time.
HATCHING.--Sometimes the chick within the sh.e.l.l is unable to break away from its prison; for the white of the egg will occasionally harden in the air to the consistence of joiners"
clue, when the poor chick is in a terrible fix. An able writer says, "a.s.sistance in hatching must not be rendered prematurely, and thence unnecessarily, but only in the case of the chick being plainly unable to release itself; then, indeed, an addition may probably be made to the brood, as great numbers are always lost in this way. The chick makes a circular fracture at the big end of the egg, and a section of about one-third of the length of the sh.e.l.l being separated, delivers the prisoner, provided there is no obstruction from adhesion of the body to the membrane which lines the sh.e.l.l. Between the body of the chick and the membrane of the sh.e.l.l there exists a viscous fluid, the white of the egg thickened with the intense heat of incubation, until it becomes a positive glue. When this happens, the feathers stick fast to the sh.e.l.l, and the chicks remain confined, and must perish, if not released."
The method of a.s.sistance to be rendered to chicks which have a difficulty in releasing themselves from the sh.e.l.l, is to take the egg in the hand, and dipping the finger or a piece of linen rag in warm water, to apply it to the fastened parts until they are loosened by the gluey substance becoming dissolved and separated from the feathers. The chick, then, being returned to the nest, will extricate itself,--a mode generally to be observed, since, if violence were used, it would prove fatal.
Nevertheless, breaking the sh.e.l.l may sometimes be necessary; and separating with the fingers, as gently as may be, the membrane from the feathers, which are still to be moistened as mentioned above, to facilitate the operation. The points of small scissors may be useful, and when there is much resistance, as also apparent pain to the bird, the process must be conducted in the gentlest manner, and the sh.e.l.l separated into a number of small pieces. The signs of a need of a.s.sistance are the egg being partly pecked and chipped, and the cluck discontinuing its efforts for five of six hours. Weakness from cold may disable the chicken from commencing the operation of pecking the sh.e.l.l, which must then be artificially performed with a circular fracture, such as is made by the bird itself.
CHICKEN OR FOWL PIE.
929. INGREDIENTS.--2 small fowls or 1 large one, white pepper and salt to taste, 1/2 teaspoonful of grated nutmeg, 1/2 teaspoonful of pounded mace, forcemeat No. 417, a few slices of ham, 3 hard-boiled eggs, 1/2 pint of water, puff crust.
_Mode_.--Skin and cut up the fowls into joints, and put the neck, leg, and backbones in a stewpan, with a little water, an onion, a bunch of savoury herbs, and a blade of mace; let these stew for about an hour, and, when done, strain off the liquor: this is for gravy. Put a layer of fowl at the bottom of a pie-dish, then a layer of ham, then one of forcemeat and hard-boiled eggs cut in rings; between the layers put a seasoning of pounded mace, nutmeg, pepper, and salt. Proceed in this manner until the dish is full, and pour in about 1/2 pint of water; border the edge of the dish with puff crust, put on the cover, ornament the top, and glaze it by brushing over it the yolk of an egg. Bake from 1-1/4 to 1-1/2 hour, should the pie be very large, and, when done, pour in, at the top, the gravy made from the bones. If to be eaten cold, and wished particularly nice, the joints of the fowls should be boned, and placed in the dish with alternate layers of forcemeat; sausage-meat may also be subst.i.tuted for the forcemeat, and is now very much used. When the chickens are boned, and mixed with sausage-meat, the pie will take about 2 hours to bake. It should be covered with a piece of paper when about half-done, to prevent the paste from being dried up or scorched.
_Time_.--For a pie with unboned meat, 1-1/4 to 1-1/2 hour; with boned meat and sausage or forcemeat, 1-1/2 to 2 hours.
_Average cost_, with 2 fowls, 6s. 6d.
_Sufficient_ for 6 or 7 persons.
_Seasonable_ at any time.
THE YOUNG CHICKS.--The chicks that are hatched first should be taken from underneath the hen, lest she might think her task at an end, and leave the remaining eggs to spoil. As soon as the young birds are taken from the mother, they must be placed in a basket lined with soft wool, flannel, or hay, and stood in the sunlight if it be summer time, or by the fire if the weather be cold. It is a common practice to cram young chicks with food as soon as they are born. This is quite unnecessary. They will, so long as they are kept warm, come to no harm if they take no food for twenty-four hours following their birth. Should the whole of the brood not be hatched by that time, those that are born may be fed with bread soaked in milk, and the yolk of a hard-boiled egg.
POTTED CHICKEN OR FOWL (a Luncheon or Breakfast Dish).
930. INGREDIENTS.--The remains of cold roast chicken; to every lb. of meat allow 1/4 lb. of fresh b.u.t.ter, salt and cayenne to taste, 1 teaspoonful of pounded mace, 1/4 small nutmeg.
_Mode_.--Strip the meat from the bones of cold roast fowl; when it is freed from gristle and skin, weigh it, and, to every lb. of meat, allow the above proportion of b.u.t.ter, seasoning, and spices. Cut the meat into small pieces, pound it well with the fresh b.u.t.ter, sprinkle in the spices gradually, and keep pounding until reduced to a perfectly smooth paste. Put it into potting-pots for use, and cover it with clarified b.u.t.ter, about 1/4 inch in thickness, and, if to be kept for some time, tie over a bladder: 2 or 3 slices of ham, minced and pounded with the above ingredients, will be found an improvement. It should be kept in a dry place.
_Seasonable_ at any time.
FEEDING AND COOPING THE CHICKS.--When all the chicks are hatched, they should be placed along with the mother under a coop in a warm dry spot. If two hens happen to have their broods at the same time, their respective chicks should be carefully kept separate; as, if they get mixed, and so go under the wrong coop, the hens will probably maim and destroy those who have mistaken their dwelling. After being kept snug beneath the coop for a week (the coop should be placed under cover at nightfall), the chicks may be turned loose for an hour or so in the warmest part of the day. They should be gradually weaned from the soaked bread and chopped egg, instead of which grits or boiled barley should be given; in 8 or 10 days their stomachs will be strong enough to receive bruised barley, and at the end of 3 weeks, if your chicks be healthy, they will be able to take care of themselves. It will be well, however, to keep your eye on them a week or so longer, as the elder chickens may drive them from their food. Great care should be taken that the very young chicks do not run about the wet ground or on damp gra.s.s, as this is the most prominent and fatal cause of disease. While under the coop with their mother, a shallow pan or plate of water should be supplied to the chicks, as in a deeper vessel they are liable to drench themselves and take cold, or possibly to get drowned.
CHICKEN OR FOWL SALAD.
931. INGREDIENTS.--The remains of cold roast or boiled chicken, 2 lettuces, a little endive, 1 cuc.u.mber, a few slices of boiled beetroot, salad-dressing No. 506.
_Mode_.--Trim neatly the remains of the chicken; wash, dry, and slice the lettuces, and place in the middle of a dish; put the pieces of fowl on the top, and pour the salad-dressing over them. Garnish the edge of the salad with hard-boiled eggs cut in rings, sliced cuc.u.mber, and boiled beetroot cut in slices. Instead of cutting the eggs in rings, the yolks may be rubbed through a hair sieve, and the whites chopped very finely, and arranged on the salad in small bunches, yellow and white alternately. This should not be made long before it is wanted for table.
_Average cost_, exclusive of the cold chicken, 8d.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ at any time.
AGE AND FLAVOUR OF CHICKENS.--It has been the opinion of the medical faculty of all ages and all countries, that the flesh of the young chicken is the must delicate and easy to digest of all animal food. It is less alkalescent than the flesh of any other animal, and its entire freedom from any irritating quality renders it a fit dish for the ailing, or those whose stomachs are naturally weak. In no animal, however, does age work such a change, in regard to the quality of its flesh, as it does in domestic fowls. In their infancy, c.o.c.ks and hens are equally tender and toothsome; but as time overtakes them it is the c.o.c.k whose flesh toughens first. A year-old c.o.c.k, indeed, is fit for little else than to be converted into soup, while a hen at the same age, although sufficiently substantial, is not callous to the insinuations of a carving-knife. As regards capons, however, the rule respecting age does not hold good. There is scarcely to be found a more delicious animal than a well-fed, well-dressed capon. Age does not dry up his juices; indeed, like wine, he seems but to mellow. At three years old, even, he is as tender as a chick, with the additional advantage of his proper chicken flavour being fully developed. The above remarks, however, concerning the capon, only apply to such as are _naturally_ fed, and not crammed. The latter process may produce a handsome-looking bird, and it may weigh enough to satisfy the whim or avarice of its stuffer; but, when before the fire, it will reveal the cruel treatment to which it has been subjected, and will weep a drippingpan-ful of fat tears. You will never find heart enough to place such a grief-worn guest at the head of your table. It should be borne in mind as a rule, that small-boned and short-legged poultry are likely to excel the contrary sort in delicacy of colour, flavour, and fineness of flesh.
HASHED DUCK (Cold Meat Cookery).
932. INGREDIENTS.--The remains of cold roast duck, rather more than 1 pint of weak stock or water, 1 onion, 1 oz. of b.u.t.ter, thickening of b.u.t.ter and flour, salt and cayenne to taste, 1/2 teaspoonful of minced lemon-peel, 1 dessertspoonful of lemon-juice, 1/2 gla.s.s of port wine.
_Mode_.--Cut the duck into nice joints, and put the tr.i.m.m.i.n.gs into a stewpan; slice and fry the onion in a little b.u.t.ter; add these to the tr.i.m.m.i.n.gs, pour in the above proportion of weak stock or water, and stew gently for 1 hour. Strain the liquor, thicken it with b.u.t.ter and flour, season with salt and cayenne, and add the remaining ingredients; boil it up and skim well; lay in the pieces of duck, and let them get thoroughly hot through by the side of the fire, but do not allow them to boil: they should soak in the gravy for about 1/2 hour. Garnish with sippets of toasted bread. The hash may be made richer by using a stronger and more highly-flavoured gravy; a little spice or pounded mace may also be added, when their flavour is liked.
_Time_.--1-1/2 hour. _Average cost_, exclusive of the cold duck, 4d.
_Seasonable_ from November to February; ducklings from May to August.
THE DUCK.--This bird belongs to the order of _Natatores_, or Swimmers; the most familiar tribes of which are ducks, swans, geese, auks, penguins, petrels, pelicans, guillemots, gulls, and terns. They mostly live in the water, feeding on fish, worms, and aquatic plants. They are generally polygamous, and make their nests among reeds, or in moist places. The flesh of many of the species is eatable, but that of some is extremely rank and oily. The duck is a native of Britain, but is found on the margins of most of the European lakes. It is excessively greedy, and by no means a nice feeder. It requires a mixture of vegetable and animal food; but aquatic insects, corn, and vegetables, are its proper food. Its flesh, however, is savoury, being not so gross as that of the goose, and of easier digestion. In the green-pea season it is usually found on an English table; but, according to Ude, "November is its proper season, when it is plump and fat."
TO RAGOUT A DUCK WHOLE.
933. INGREDIENTS.--1 large duck, pepper and salt to taste, good beef gravy, 2 onions sliced, 4 sage-leaves, a few leaves of lemon thyme, thickening of b.u.t.ter and flour.
_Mode_.--After having emptied and singed the duck, season it inside with pepper and salt, and truss it. Roast it before a clear fire for about 20 minutes, and let it acquire a nice brown colour. Put it into a stewpan with sufficient well-seasoned beef gravy to cover it; slice and fry the onions, and add these, with the sage-leaves and lemon thyme, both of which should be finely minced, to the stock. Simmer gently until the duck is tender; strain, skim, and thicken the gravy with a little b.u.t.ter and flour; boil it up, pour over the duck, and serve. When in season, about, 1-1/2 pint of young green peas, boiled separately, and put in the ragot, very much improve this dish.
_Time_.--20 minutes to roast the duck; 20 minutes to stew it.
_Average cost_, from 2s. 3d. to 2s. 6d. each.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ from November to February; ducklings from April to August.