THE FOWL

Wairarapa Times-Age, 2 January 1940, Page 8

THE FOWL

STEAMED OR BOILED. Prepare the fowl as for roasting, but be sure to use an egg in the forcemeat for binding. Truss well Put on to cook in boiling salted water; after the first tew minutes of boiling cook very slowly until tender. Allow the fowl to cool in the water, then remove and joint carefully. Arrange on the serving dish, having the meat higher in the centre of the dish, and. put the sliced forcemeat between the joints. Make a rich white sauce, having it rather thick. When thoroughly cooked add a few drops of lemon juice and the finely chopped white of a hardboiled egg. Season the sauce well and pour all over the fowl. When cold, and just before serving arrange small rolls of cooked ham around the dish with a few tiny sprigs of parsley between. Sieve the yolk of the egg over the centre of the dish and a very little finely chopped parsley on top. A steamed fowl is always tender and retains more flavour than v/hen boiled. It takes about an hour longer to cook. Have a few inches of boiling water in the saucepan. Invert a small basin or saucer in this, and place the fowl on lop—it should not touch the water. Add more boiling water as required. Keep the lid of the pan tightly on during the cooking. Leave the fowl in the closed saucepan ,to cool.