Mrs Beetons Poultry and Game Revisited
Fried Fowls
(Cold Meat Cookery)
Leftover Cold Roast Fowls
3-4 Minced shallots
Vinegar, Salt and Cayenne, to taste
For The Batter:
285ml (½ pint) Hot Water
225g (8oz) Flour
50g (2oz) Butter
2 Eggs Whites
Cut the fowl into joints.
Soak them in a little vinegar for an hour, with salt, cayenne and minced shallots.
Make the batter by mixing the flour and water smoothly together
Melt the butter and add the beaten egg whites.
Take out the pieces of fowl, dip in the batter.
Deep fry, until a nice brown colour.
Pile them high in the dish and garnish with fried parsley or rolled bacon.
If liked, a sauce or gravy may be served with them.
Time: 10 minutes to fry the fowl.
Seasonable at any time.
FRIED FOWLS
(Cold Meat Cookery)
947. INGREDIENTS - The remains of cold roast fowls, vinegar, salt and cayenne to taste, 3 or 4 minced shalots. For the batter,—1/2 lb. of flour, 1/2 pint of hot water, 2 oz. of butter, the whites of 2 eggs.
Mode - Cut the fowl into nice joints; steep them for an hour in a little vinegar, with salt, cayenne, and minced shalots. Make the batter by mixing the flour and water smoothly together; melt in it the butter, and add the whites of egg beaten to a froth; take out the pieces of fowl, dip them in the batter, and fry, in boiling lard, a nice brown. Pile them high in the dish, and garnish with fried parsley or rolled bacon. When approved, a sauce or gravy may be served with them.
Time - 10 minutes to fry the fowl.
Average cost, exclusive of the cold fowl, 8d.
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