Modern cookery for private families by Eliza Acton
CHAPTER XIV.
POULTRY.
Page
To choose Poultry 264
To bone a Fowl or Turkey 265
without opening it
Another mode of boning a Fowl 265
or Turkey
To bone Fowls for Fricassees, 266
Curries, and Pies
To roast a Turkey 267
To boil a Turkey Poult 267
Turkey boned and forced (_an 268
excellent dish_)
Turkey _à la Flamande_, or 270
_dinde Poudrée_
To roast a Turkey 270
To roast a Goose (_and when in 271
season_)
To roast a green Goose 271
To roast a Fowl 272
Roast Fowl (_a French 272
receipt_)
To roast a Guinea Fowl 272
Fowl _à la Carlsfors_ 273
(_Entrée_)
Boiled Fowls 273
To broil a Chicken or Fowl 274
Fricasseed Fowls or Chickens 274
(_Entrée_)
Chicken Cutlets (_Entrée_) 275
Cutlets of Fowls, Partridges, 275
or Pigeons (_French
receipt_) (_Entrée_)
Fried Chicken, _à la Malabar_ 275
(_Entrée_)
Hashed Fowl (_Entrée_) 276
French, and other receipts for 276
minced Fowl (_Entrée_)
Minced Fowl (_French receipt_) 275
(_Entrée_)
_Fritot_ or _Friteau_ of cold 277
Fowls (_Entrée_)
Scallops of Fowls _au 277
Béchamel_ (_Entrée_)
Grillade of cold Fowls 277
Fowls _à la Mayonnaise_ 278
To roast Ducks (_and when in 278
season_)
Stewed Duck (_Entrée_) 278
To roast Pigeons (_and when in 279
season_)
Boiled Pigeons 279