This capital method of cooking a fowl is of course
specially adapted to the “ Warren ” cooking-pot. The
process is known as dry steaming, so if von ^ ,
j , 11 3- Rosol
do not possess that vessel, you will want in (he
your fish-kettle, and a stewpan, big enough American
to hold the fowl, with a close-fitting lid.
Truss the fowl ; place a four-ounce Spanish onion cut
into quarters inside the bird, with a couple of slices of
bacon ; sew up the vent, pin a strip of bacon over the
breast, and, as a preliminary measure (to “ seize ” the
flesh), plunge it for five minutes into a pan of boiling
water, set the bird in the stewpan (without any water
or gravy round it), carefully securing the lid with paste
if necessary. Immerse the vessel containing the fowl
in a fish-kettle or any larger pan having boiling water
FIFTY DINNERS.
1 12
up to a third of its depth ; cover, and for a quarter of
an hour permit this to boil, then draw back to a gentler
heat so that the water may simmer. Cook slowly now,
without removing the lid, which should be scrupulously
kept closed. In about two hours and a half — if the
simmering be carefully kept up — you can take the
fowl out, and place it at once on a hot dish well covered
up. Now strain off the broth that you will find has
been drawn from the fowl, and save it for the oyster
sauce, which make in this way : — Prepare eighteen
sauce oysters in the manner explained in Menu xi.
This should of course be done while the fowl was
cooking. After draining off the broth from the bird,
skim off any fat there may be, and, having a roicx
ready, proceed to thicken it. Use half a pint to mask
the fowl, and half a pint for the sauce, adding the
oysters and their liquid to the latter with the yolk of
a raw egg✪ Oyster Sauce to finish with. Send the sauce in a boat.
A few nice slices of tongue can of course be procured.
Trim them neatly, taking off the outer skin, and
4. Tongue then put them into a stewpan, cover them
in slices. with brown sauce slightly flavoured with
marsala and assisted by half an ounce of glaze,^varm
up gently in the bain-marie with the stewpan closed,
and serve with the fowl. Nicely stewed celery and
potatoes a la duchessc (Menu xiv.) may accompany.
Twenty-four chestnuts will be needed for a pint
mould. Take off their brown skins, plunge them into
boiling water for a minute or two, and peel off the red
skins ; make enough weak sugar and water syrup to
SHRIMP TOASTS.
113
just cover the nuts in a stewpan, flavour this with
vanilla, set over the fire, and gently stew the chestnuts
till they are quite soft, by which time they
will have absorbed the syrup almost entirely. ✪ Chestnut Puree
Fifty dinners
1895Page 51 · 3 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
This capital method of cooking a fowl is of course specially adapted to the “ Warren ” cooking-pot. The process is known as dry steaming, so if you do not possess that vessel, you will want your fish-kettlele, and a stewpan, big enough American to hold the fowl, with a close-fitting lid.
Truss the fowl ; place a four-ounce Spanish onion cut into quarters inside the bird, with a couple of slices of bacon ; sew up the vent, pin a strip of bacon over the breast, and, as a preliminary measure (to “ seize ” the flesh), plunge it for five minutes into a pan of boiling water, set the bird in the stewpan (without any water or gravy round it), carefully securing the lid with paste if necessary. Immerse the vessel containing the fowl in a fish-kettle or any larger pan having boiling water
1 12
up to a third of its depth ; cover, and for a quarter of an hour permit this to boil, then draw back to a gentler heat so that the water may simmer. Cook slowly now, without removing the lid, which should be scrupulously kept closed. In about two hours and a half — if the simmering be carefully kept up — you can take the fowl out, and place it at once on a hot dish well covered up. Now strain off the broth that you will find has been drawn from the fowl, and save it for the oyster sauce, which make in this way : — Prepare eighteen sauce oysters in the manner explained in Menu xi. This should of course be done while the fowl was cooking. After draining off the broth from the bird, skim off any fat there may be, and, having a roux ready, proceed to thicken it. Use half a pint to mask the fowl, and half a pint for the sauce, adding the oysters and their liquid to the latter with the yolk of a raw egg to finish with. Send the sauce in a boat.
A few nice slices of tongue can of course be procured. Trim them neatly, taking off the outer skin, and 4. Tongue then put them into a stewpan, cover them in slices. with brown sauce slightly flavoured with marsala and assisted by half an ounce of glaze, warm up gently in the bain-marie with the stewpan closed, and serve with the fowl. Nicely stewed celery and potatoes a la duchessc (Menu xiv.) may accompany.
Twenty-four chestnuts will be needed for a pint mould. Take off their brown skins, plunge them into boiling water for a minute or two, and peel off the red skins ; make enough weak sugar and water syrup to
SHRIMP TOASTS.
just cover the nuts in a stewpan, flavour this with vanilla, set over the fire, and gently stew the chestnuts till they are quite soft, by which time they will have absorbed the syrup almost entirely.
Records on this page
Oyster SauceChestnut PureeShrimp Toasts