Lay out flat upon the board a large white fowl which has been drawn and boned. Season well, make some forcemeat of very tender white veal and twice the quantity of fat fresh pork. Season this meat with salt, pepper, and nutmeg, and pass it twice through the machine. Then pound it well in the mortar and pass through a coarse wire sieve. To this add some pieces of cooked tongue, some pieces of truffle and a few pistachios✪ Galantine. Spread a thick layer of this forcemeat on the chicken shin about three inches wide, then put on it some strips of tongue and truffle, and then again forcemeat until the body of the fowl is full. Then finally cover and envelop the whole in what remains of the forcemeat. Draw round the skin of the fowl, carefully sewing up the back and edges of the shin. Roll the galantine in a napkin tightly strung at each end and fastened in the middle with a pin so that it is quite firm. Cook this gently for two hours in a good 90 CHICKEN, GAME AND LIGHT DISHES liquor made as follows : six pounds of shin of veal, one pound of fresh pork, the bones and trimmings of the fowl. Boil this for five hours, then use it for cooking the galantine. When it is cooked let it cool, roll in a clean napkin and tie again very tightly, place under a six pound weight. Trim and glaze, and it is ready for serving cold next day, garnish with aspic jelly. 91 MEAT Hunger is good kitchen meat. ¥ Of all appeals — although I grant the power of pathos and of gold^ Of beauty^ flattery^ threats^ a shilling — no Methods more sure of moments to take hold Of the best feelings of mankind which grow More tender^ as we every day behold^ Than that all softenings overpowering knell — The tocsin of the soid — the dinner bell, Byeon If an earthquake were to engulf England to- morrow, the English would manage to Tneet and dine somewhere among the rubbishy just to celebrate the event. Douglas Jerrold Meat is good but manners are better. ¥ The Hungry Judges soon the sentence sign — And wretches hang^ that Jurymen may dine. Pope, “Rape of the Lock” There'^s no want of meat^ sir^ Tartly and curious viands are prepared, to please all kinds of appetites. Massinger The fat ruddy. was so white and the lean was so The Haunch op Venison God sends meat — the devil sends cooks. J. Taylor It is not the quantity of the meat but the cheerfulness of the guests which makes the feast, Loed Clarendon MEAT A VERY GOOD RECIPE FOR HASHED VENISON Make a water paste, and roll in this a piece of haunch of venison raw with plenty of fat. Roast it in the paste in front of the fire for about two hours according to the size of the meat. When cold, take it out of the paste and cut it into small thin slices with plenty of the fat. Place this in a stewpan with cover. The sauce for the hash is made with two tablespoonsful of red currant jelly, one tumbler of port wine, one tumbler of claret, three bay leaves, six black peppercorns, three cloves, one pint of good brown sauce✪ Hashed Venison which has been made of the venison essence (the shoulder or sinewy parts serve for this). First melt the jelly, then add the wine and spices and bay leaves. Let it reduce a little, then pour into it the brown sauce and let all simmer for about ten minutes. Then strain through a tammy or muslin. This is poured over the sliced venison, made very hot, but do not allow it to boil again.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Lay out flat upon the board a large white fowl which has been drawn and boned. Season well, make some forcemeat of very tender white veal and twice the quantity of fat fresh pork. Season this meat with salt, pepper, and nutmeg, and pass it twice through the machine. Then pound it well in the mortar and pass through a coarse wire sieve. To this add some pieces of cooked tongue, some pieces of truffle and a few pistachios. Spread a thick layer of this forcemeat on the chicken shin about three inches wide, then put on it some strips of tongue and truffle, and then again forcemeat until the body of the fowl is full. Then finally cover and envelop the whole in what remains of the forcemeat. Draw round the skin of the fowl, carefully sewing up the back and edges of the shin. Roll the galantine in a napkin tightly strung at each end and fastened in the middle with a pin so that it is quite firm. Cook this gently for two hours in a good 90 CHICKEN, GAME AND LIGHT DISHES liquor made as follows : six pounds of shin of veal, one pound of fresh pork, the bones and trimmings of the fowl. Boil this for five hours, then use it for cooking the galantine. When it is cooked let it cool, roll in a clean napkin and tie again very tightly, place under a six pound weight. Trim and glaze, and it is ready for serving cold next day, garnish with aspic jelly. 91 MEAT Hunger is good kitchen meat. ¥ Of all appeals — although I grant the power of pathos and of gold^ Of beauty^ flattery^ threats^ a shilling — no Methods more sure of moments to take hold Of the best feelings of mankind which grow More tender^ as we every day behold^ Than that all softenings overpowering knell — The tocsin of the soid — the dinner bell, Byeon If an earthquake were to engulf England to- morrow, the English would manage to Tneet and dine somewhere among the rubbishy just to celebrate the event. Douglas Jerrold Meat is good but manners are better. ¥ The Hungry Judges soon the sentence sign — And wretches hang^ that Jurymen may dine. Pope, “Rape of the Lock” There'^s no want of meat^ sir^ Tartly and curious viands are prepared, to please all kinds of appetites. Massinger The fat ruddy. was so white and the lean was so The Haunch op Venison God sends meat — the devil sends cooks. J. Taylor It is not the quantity of the meat but the cheerfulness of the guests which makes the feast, Loed Clarendon MEAT A VERY GOOD RECIPE FOR HASHED VENISON Make a water paste, and roll in this a piece of haunch of venison raw with plenty of fat. Roast it in the paste in front of the fire for about two hours according to the size of the meat. When cold, take it out of the paste and cut it into small thin slices with plenty of the fat. Place this in a stewpan with cover. The sauce for the hash is made with two tablespoonsful of red currant jelly, one tumbler of port wine, one tumbler of claret, three bay leaves, six black peppercorns, three cloves, one pint of good brown sauce which has been made of the venison essence (the shoulder or sinewy parts serve for this). First melt the jelly, then add the wine and spices and bay leaves. Let it reduce a little, then pour into it the brown sauce and let all simmer for about ten minutes. Then strain through a tammy or muslin. This is poured over the sliced venison, made very hot, but do not allow it to boil again.

The Dudley book of cookery and household recipes