i 5 2 MORE POT-POURRI 



It is worth while to know that with all hard vegeta- 

 blespeas, beans, lentils, etc. if they have not been 

 soaked the day before, the way to boil them slowly is to 

 add every now and then a tablespoonful of cold water. 

 The same thing applies to dried fruit. 



To Roast a Fine Large Volatile (Chicken or capon 

 or young turkey) . Take some very fat bacon or a good 

 tablespoonful of good grease (clarified fat of beef or 

 pork kidney, half and half) . Dissolve it in a very deep 

 copper stewpan, and let it get hot, but not very hot. 

 Put the chicken into it, having previously well trussed 

 it; chop up the liver and gizzard with some unsmoked 

 raw bacon, and insert this in the bird. Put the lid on, 

 and let it braise gently, on top of the hot-plate, by a 

 slow fire. The chicken ought to produce enough mois- 

 ture by itself to prevent it from roasting too fast. 

 Should this be deficient, add a very little stock. After 

 from thirty to forty minutes turn the fowl over, with the 

 breast to the bottom of the pot, so that it gets a little 

 coloured in its turn. The largest fowl takes an hour 

 and a quarter. When done, remove it on to a dish. 

 Add a little stock to the brown glaze that adheres to the 

 stewpan, having previously removed the grease with a 

 spoon. Pour it round the fowl or into a sauce-boat, 

 and serve with the fowl. 



An excellent way of making a next -day dish out of 

 roast turkey is one I saw many years ago in a French 

 restaurant. 



Ailerons de Dinde aux Navets. Take the wing- 

 bones and a portion of the legs of a roast turkey, and 

 divide them into reasonable -sized pieces. Take some 

 cold stock which has been already well flavoured with 

 vegetables, and add a little more onion, cut fine. Stew 

 by the side of the stove till the meat is tender, not 

 broken away. Add a good, large quantity of turnips, 



