POULTRY AND GAME.
Reading edition
Roast Goose.
Ingredients—1 Goose.
Sage and onion stuffing.
1½ oz. of flour.
1 onion.
1 apple.
3 sage leaves.
½ lb. of gravy beef.
1 quart of water.
Method.—Stuff the goose by placing the sage and onion forcemeat inside it.
Then truss it nicely and roast it from one and a half to two hours.
If it is a large one, two hours; if a small one, one and a half hours.
To make the gravy, simmer the giblets in water for three hours with half a pound of gravy beef cut in pieces, a sliced onion, apple, and three sage leaves, pepper and salt.
Then stir in a thickening made of the flour, and colour the gravy with a little burnt sugar. If liked, a glass of port wine may be added.
Pour a little gravy round the goose, and serve the rest in a tureen.
Apple or tomato sauce should be served with roast goose.
Roast Turkey.
Ingredients—1 turkey.
Some veal forcemeat (omitting the suet).
1 lb. of gravy beef.
3 pints of water.
1 onion.
2 oz. of flour.
Method.—Place the forcemeat inside the turkey, and truss it nicely.
Roast it from one and a half to two and a half hours.
Make the gravy by simmering the giblets and beef in the water with the onion for three hours.
Thicken the gravy with the flour, and pour a little round the turkey.
Serve the rest in a tureen.
Place some fried or baked sausages round the turkey, and serve with bread sauce.
Boiled Turkey.
A small turkey is sometimes boiled like a fowl, and served with oyster, celery, or Béchamel sauce.
Roast Duck.
Ingredients—1 duck.
Some sage and onion stuffing.
Rather more than 1 pint water.
1 oz. of flour.
1 onion.
1 apple.
¼ lb. of gravy beef, or 2 or 3 bones.
Method.—Stuff the duck by placing the forcemeat inside it.
Truss it nicely, and roast it from three-quarters of an hour to an hour, according to its size.
Make the gravy by simmering the giblets in the water with the beef or bones, onion, apple, pepper and salt, for two hours.
Thicken it with the flour, and colour carefully with burnt sugar.
Pour a little gravy round the duck, and serve the rest in a tureen.
A glass of port wine may be added to the gravy if liked.
Apple or tomato sauce should be served with roast duck.
Ducklings.
These are cooked and served like ducks, and take from twenty to forty minutes to roast, according to their size.
Roast Hare.
Ingredients—1 hare.
Some veal forcemeat.
½ lb. of gravy beef.
1 pint of water.
1 onion.
1 oz. of flour.
Pepper and salt.
Method.—Stuff the belly of the hare with the forcemeat, and sew it in.
Truss it nicely, and roast it from one and a quarter to two hours, according to its size, basting it constantly.
To make gravy, cut the beef into small pieces, and simmer in the water, with the onion sliced, for three hours. Thicken it with the flour, and add, if liked, a glass of port wine.
Pour a little gravy round the hare, and serve the remainder in a tureen.
Jugged Hare.
Ingredients—1 hare.
Some veal forcemeat.
2 oz. of butter.
1 onion, stuck with 6 cloves.
2 glasses of port wine.
1½ pint of gravy or stock.
1 lemon.
Method.—Dry the hare well and cut it in pieces.
Fry them in the butter.
Then remove them and fry the flour a nice brown.
Pour in the gravy or stock, and stir until it boils.
Then put the stock into an earthenware jar with the hare, onion, thin rind and juice of the lemon, and pepper and salt to taste.
Cover the jar close, and put it into a moderate oven, where it must simmer gently from three to four hours until the hare is quite tender.
Make some balls of veal forcemeat, to which the chopped liver of the hare has been added, and either fry or bake them.
Add them to the jugged hare, and, last of all, pour in the wine.
Serve with red-currant jelly.
Roast Rabbit.
Ingredients—1 rabbit.
Some veal forcemeat.
Some nice gravy (see Gravy).
Method.—Fill the belly of the rabbit with the forcemeat, and sew it in.
Truss it nicely, and roast it from three-quarters to one hour, basting constantly.
Pour a little gravy round it, and send some to table in a tureen.
Serve with red-currant jelly.
Boiled Rabbit.
Ingredients—1 rabbit.
Some onion or maître d'hôtel sauce.
Method.—Boil the rabbit gently from half an hour to an hour, according to its size and age.
Serve it with onion or maître d'hôtel sauce.
Stewed Rabbits.
Ingredients—2 rabbits.
4 large onions.
3 pints of water.
2½ oz. of flour.
Pepper and salt to taste.
Method.—Cut the rabbits into joints, and slice the onions.
Put them with the water into a large stewpan, and simmer for one hour or more until the rabbits are tender.
Then make a thickening of the flour and stir it in, letting it boil well.
Put the rabbit on a hot dish, and pour the gravy over.
Ragout of Rabbit.
Ingredients—1 rabbit.
1 onion stuck with 6 cloves.
2 oz. of butter or dripping.
1 oz. of flour.
1½ pint of water or stock.
Pepper and salt to taste.
Method.—Cut the rabbit into neat joints, and fry them in a stewpan in the butter or dripping.
When brown remove them and fry the flour.
Then pour in the water or stock, and stir until it boils.
Put in the pieces of rabbit with the onion, and pepper and salt to taste.
Simmer gently for about one hour or more until quite tender.
Serve the rabbit on a hot dish, and strain the gravy over it.
Roast Pheasant.
Ingredients—1 pheasant.
Half a pint of gravy.
Butter.
Method.—Roast the pheasant nicely for three-quarters of an hour or an hour, according to its size, basting it constantly with butter.
Make a nice gravy for it (see Gravy), and serve it with bread sauce and browned crumbs.
Wild Duck.
Ingredients—Wild duck.
Half a pint of gravy (see Gravy).
Lemon juice.
Butter.
Method.—Roast the wild duck nicely before a clear fire for thirty or forty-five minutes, basting it constantly with butter.
Sprinkle over it a little cayenne and salt, and a few drops of lemon juice.
Serve the gravy in a tureen.
If liked, a glass of port wine may be poured over the duck.
Partridges.
Partridges should be nicely roasted before a clear fire from twenty-five to thirty minutes.
Serve with a little gravy and bread sauce.
Browned crumbs are also handed with them.
Grouse.
Roast these birds before a nice clear fire, basting constantly with butter.
Serve with gravy, bread sauce, and browned crumbs.
Woodcocks and Snipes.
These birds should be nicely trussed but not drawn.
Roast them carefully from twenty to thirty minutes, basting constantly.
Place under them rounds of toasted bread, buttered on each side, to catch the trail as it drops, as this is considered a delicacy.
When cooked, lay the toast on a hot dish, place the birds on it, and pour a little good gravy over.
Boiled Fowl.
Truss nicely and flour the breast slightly.
Fold it in buttered paper, and tie securely with string.
Boil in stock or water, according to the directions given for boiling meat for three-quarters of an hour to one hour and a half, according to its age and size.
Serve with white, egg, or maître d'hôtel sauce poured over it.
Roast Fowl.
Truss nicely and roast, according to directions given for roasting meat, for three-quarters of an hour to one hour and a half according to its age and size.
Serve with bread sauce and some gravy (see Gravy).
Braised Partridges.
Ingredients—A brace of partridges.
A small piece of carrot, turnip, and onion.
2 tomatoes.
1 pint of good second stock.
1 wineglass of sherry.
Pepper and salt to taste.
Method.—Truss two partridges as for boiling.
Put at the bottom of a stewpan the vegetables cut in small pieces.
Lay the partridges on the top and pour in the stock and sherry; these should be sufficient to come half way up the partridges.
Cover with buttered paper.
Put the lid on the stewpan and simmer very gently until the partridges are tender.
Then put them on a baking tin in the oven to brown them.
Strain the stock and boil it rapidly down to a glaze.
Serve the partridges with the glaze poured over them.