A guide to modern cookery

the details and peculiarities proper to each in the matter of poaching; I think, therefore, I should do better to leave these details to the respective recipes of each product, though it will now be necessary to disclose the way of poaching poultry, if only with a view to thoroughly acquainting the reader with the theory propounded above. Properly prepare the piece of poultry to be poached, and truss it with its legs folded back alongside of the breast. If it is to be stuffed, this should be done before trussing. If it is to be larded or studded, either with truffles, ham, or tongue, rub it when trussed on the fillets and legs with half a lemon, and dip the same portions of its body (namely, those to be larded or studded) for a few moments in boiling white stock. The object of this operation is to slightly stiffen the skin, thus facilitating the larding or studding. _The Cooking of the Piece of Poultry._—Having stuffed, larded, or studded it, if necessary, and having, in any case, trussed it, place it in a receptacle just large enough to hold it, and moisten with some excellent white stock previously prepared. Set to boil, skim, put the lid on, and continue the cooking at a low simmer. It is useless to work too quickly, as the operation would not be shortened a second by so doing. The only results would be:— 1. Too violent evaporation, which would reduce the liquor and disturb its limpidness. 2. The running of a considerable risk of bursting the piece of poultry, especially when the latter is stuffed. The fowl, or whatever it may be, is known to be cooked when, after pricking the thick of the leg close to the “drumstick,” the issuing liquid is white. _Remarks._—(_a_) The need of poaching poultry in a receptacle just large enough to hold the piece is accounted for as follows: (1) The piece must be wholly immersed in the stock during the cooking process. (2) As the liquor used is afterwards served as an accompanying sauce to the dish,