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The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

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The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

by Eaton, Mary, active 1823-1849 · Page 257 of 639 · 223,599 words

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The chicken pen should be cleaned every day, and no food given for sixteen hours before poultry is to be killed. FAWN. A fawn, like a sucking pig, should be dressed almost as soon as it is killed. When very young, it is trussed, stuffed, and spitted the same as a hare. But they are better eating when of the size of a house lamb, and then roasted in quarters: the hind quarter is most esteemed. The meat must be put down to a very quick fire, and either basted all the time it is roasting, or be covered with sheets of fat bacon. When done, baste it with butter, and dredge it with a little salt and flour, till a nice froth is set upon it. Serve it up with venison sauce. If a fawn be half roasted as soon as received, and afterwards made into a hash, it will be very fine. FEAR. Sudden fear, or an unexpected fright, often produces epileptic fits, and other dangerous disorders. Many young people have lost their lives or their senses by the foolish attempts of producing violent alarm, and the mind has been thrown into such disorders as never again to act with regularity. A settled dread and anxiety not only dispose the body to diseases, but often render those diseases fatal, which a cheerful mind would overcome; and the constant dread of some future evil, has been known to bring on the very evil itself. A mild and sympathizing behaviour towards the afflicted will do them more good than medicine, and he is the best physician and the best friend who administers the consolation of hope. FEATHERS. Where poultry is usually sold ready picked, the feathers which occasionally come in small quantities are neglected; but care should be taken to put them into a clean tub, and as they dry to change them into paper bags, in small quantities. They should hang in a dry kitchen to season; fresh ones must not be added to those in part dried, or they will occasion a musty smell, but they should go

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