CHAPTER XIV.

POULTRY.

Page

To choose Poultry 264

To bone a Fowl or Turkey 265 without opening it

Another mode of boning a Fowl 265 or Turkey

To bone Fowls for Fricassees, 266 Curries, and Pies

To roast a Turkey 267

To boil a Turkey Poult 267

Turkey boned and forced (_an 268 excellent dish_)

Turkey _à la Flamande_, or 270 _dinde Poudrée_

To roast a Turkey 270

To roast a Goose (_and when in 271 season_)

To roast a green Goose 271

To roast a Fowl 272

Roast Fowl (_a French 272 receipt_)

To roast a Guinea Fowl 272

Fowl _à la Carlsfors_ 273 (_Entrée_)

Boiled Fowls 273

To broil a Chicken or Fowl 274

Fricasseed Fowls or Chickens 274 (_Entrée_)

Chicken Cutlets (_Entrée_) 275

Cutlets of Fowls, Partridges, 275 or Pigeons (_French receipt_) (_Entrée_)

Fried Chicken, _à la Malabar_ 275 (_Entrée_)

Hashed Fowl (_Entrée_) 276

French, and other receipts for 276 minced Fowl (_Entrée_)

Minced Fowl (_French receipt_) 275 (_Entrée_)

_Fritot_ or _Friteau_ of cold 277 Fowls (_Entrée_)

Scallops of Fowls _au 277 Béchamel_ (_Entrée_)

Grillade of cold Fowls 277

Fowls _à la Mayonnaise_ 278

To roast Ducks (_and when in 278 season_)

Stewed Duck (_Entrée_) 278

To roast Pigeons (_and when in 279 season_)

Boiled Pigeons 279