BOILED FOWL AND EGG SAUCE

Wairarapa Times-Age, 3 January 1940, Page 8

BOILED FOWL AND EGG SAUCE

DELICIOUS HOT OR COLD. This is aelicious served hot or cold. If cut into joints, it can be carried easily to a picnic. Rub the fowl over with cut lemon. Butter a large sheet of grease-proof paper, wrap the fowl in it, and tie up. Place in a saucepan containing sufficient boiling water to cover the bird. Add a little salt, 2 or 3 peppercorns, and some large pieces of carrot, turnip, and celery. Beil rapidly for 5 minutes, then simmer steadily for from I. 1 , to 2 hours, according to size and age of bird. One pound of belly pork may be cooked with the bird if liked, or strips of bacon, with rind removed, and rolled up and secured on a skewer, may be cooked for the last 25 minutes with the fowl, t’o be placed round dish on which fowl is served.

For the egg sauce, take 2 ounces of butter, 2 ounces of flour. 1 pint white stock. gill cream. 2 hard-boiled eggs. Melt butter, stir in flour, and stir till smooth. Add stock or half stock ana half milk, and stir till boiling. Cook for 2 minutes. Cool, and add cream, salt and cayenne to taste. Reheat without boiling, add chopped whites of hard-boiled eggs, pour over the fowl, and garnish with the hard-boiled egg yolks, rubbed through a sieve, and with young pieces of parsley.