1 86 POT-POURRI FROM A SURREY GARDEN 



some to get rid of that are better stewed than roasted. 

 The following is an old family receipt I have not seen 

 elsewhere : — 



Poulet a la Turque. — Truss a chicken as for 

 boiling, put it in a deep fricandeau-pan, spread it thickly 

 with butter, and lay therein a dozen pieces of raw ham, 

 some carrots, onions, parsley, and a little nutmeg, pepper, 

 and salt ; cover with a buttered paper. Braize it for one 

 hour. When it is dished, place round the chicken in 

 groups stewed rice, sultanas, and prunes. Pour a 

 lightly seasoned curry sauce over the chicken, and serve 

 more sauce in a sauce-boat apart, if desirable — especially 

 if there are two chickens. 



People who have a good deal of game get rather tired of 

 the eternally roast pheasant or partridge with bread sauce. 

 The following is a good receipt to make a variety : — 



Partridge or Pheasant a la Sierra Morena.— 

 Take a brace of partridges properly trussed. Cut into dice 

 1 iach thick a little less than ^ lb. of bacon, put them 

 into the stew-pan ; cut 2 large onions Lq quarters, take 

 6 whole black peppers, a Uttle salt, 1 bay-leaf, a ^ giU 

 of vinegar, 1 gUl of port wine, 1 gill of water, 1 table- 

 spoonful of salad oil. Put all these ingredients into the 

 stew-pan with half a sheet of kitchen paper; stew on 

 a slow fire for 2 hours. Then take out the partridges 

 and dish them, and put round some of the quarters of 

 onions which have been stewed, pass the gravy through 

 a sieve, and send to table. 



Just now the greengrocers' shops in tovm and 

 country are full of very cheap large melons brought from 

 abroad. I find they make a very good compote if the 

 hard outside is taken off and the pulp cut into pieces 

 the size of a plum. Make a syrup of sugar flavoured 

 with the melon-peel, spice, bay-leaf, and a little powdered 

 ginger ; boil this up, and pour it over the pieces of melon. 



