The Dudley book of cookery and household recipes

TTARVEY sauce, three tablespoonsful ; Worcester sauce, one tablespoonful; mustard sauce, one tablespoonful ; Pratt^’s Club sauce, two tablespoonsful ; tarragon, a half-teaspoonful; chutnee, one teaspoonful ; pinch of cayenne, very little ; butter the size of a pigeon^’s egg. Two baked potatoes, scoop out and mash with butter and add the mustard and chutnee. Mix thoroughly with potatoes. Then add the sauce. (This is for doing a leg of chicken for one person.) Lay the chicken on a plate, and cover well with the mixture ; then lay in a frying-pan and heat through. Then place in oven till very hot and serve. N.B. — Should be about the consistency of bread sauce — rather sloppy. CHICKEN PIE nnAKE one Surrey fowl and cut it into neat joints — four hard boiled eggs, six chicken livers, a little chopped parsley and a little chopped fresh mushroom. Take a deep pie dish and line it with thin slices of streaky bacon, then put in, in layers, the chicken and different things until the dish is full, then pour in 71 THE DUDLEY RECIPES some good chicken stock Lastly, cover it in with slices of bacon, and a crust made of good puff paste. Bake for two hours, run off the gravy and remove the fat, then return the gravy and serve. ¥ DUCK A LA LANGHAM For an Entree Prepare a nice fat Rouen or Aylesbury duck. Garnish a braising pan with sliced onions and carrots and a small bunch of herbs (parsley, thyme and bay leaf), then pour over the duck some clarified butter. Cook in a quick oven for a quarter of an hour until it is a nice brown colour. Strain off the fat and add to the duck one pint of cura^oa, half a pint of port, the juice of one lemon, the juice of one orange and one ounce of glaze. Cover the pan so that it is air-tight and braise for a quarter of an hour. Prepare the following garnishes — half a pound [of stoned Malaga raisins boiled gently for half an hour in port wine — taking care to keep them from falling to pieces — one pound of Seville olives (stoned), parboil these and then refresh in cold water and cook in a little cura^oa for half an hour. Peel and quarter eighteen or more oranges and three lemons and take all the white skin off. Warm in separate stewpan with a little Madeira. Skin the outside peel of the oranges and of two of the lemons and cut into thin julienne strips. Parboil for 72 CHICKEN, GAME AND LIGHT DISHES five minutes. Strain and put in your sauce after it has been thickened. Cut a large croiistade of sandwich bread, brown it in clarified butter. The duck having been nicely browned and braised will be ready. Put it to keep hot in another stewpan, pour the gravy through a cloth, well skim off all fat, thicken with a little arrow- root (not too thick), boil for half an hour. Dress the duck on to the croustade, with little heaps of orange lemon, olives and raisins round it. Pour some of the sauce over it and serve the rest in a sauce-boat. If any garnish remains serve in a vegetable-dish. COLD DUCK IN ASPIC