TO COOK A TOUGH FOWL.

Dominion, Volume 1, Issue 2631, 5 August 1908, Page 5

TO COOK A TOUGH FOWL.

An English paper-gives a recipe for-cook-ing a tough old fowl which renders what are technically .. known as "soup- fowls" to poulterers, Render and appetising.' V Take a .fowl trussed ; as; if: for boiling. AVipq'it out; carefully with a cloth previously rinsed in boiling water. •: _-, ■ . • ' Have ready! two parboiled white-heart cabbages. ; • • : ' ... , Gut half a pound rof v.either .-'flank ■ or: streaky bacon; into neat squares—not 'too small, note. . -V!;-.'. v ; .< . - Place these in -a- pail, and fry till tho.fat runs freely; then add 1 tho fowl, together with half a pound of pork sausages, each sausage twisted;into two smaller ones.-' . Fry for ten minutos, turning frequently, so that the fowl becomes ,equally browned all over.'.- ; Then add a large onion, peeled and thinly sliced, a bunch of herbs, : and the cabbages. Add enough stock to cover tho whole, and stew very gently for from; an hour and a' quarter to two hours and a quarter, according,'to whether the fowl is very old or the reverse. - ' ■ •. -'AA 7 hen:'done, dish up the fowl,: bacon, and sausages,'on a .very hot' dish, roll the cabbage m a cloth .tightly, and then cut it quickly into rounds. ■' Thicken the stock with an . ounce, of ' flour .kneaded' with an ounce of butter.-Season' to'taste with pepper, salt, garnish with the . cabbage, • and strain tho sauce over tho .bird through a heated gravy strainer. .. ' T - - . ■ : Serve with potatoes. Note.—-The quantity of bacon and sausages' may bo increased if desired. ;