Roasted Moor Fowl. — Clean and prepare the birds, and stuff
them with a mixture of breadcrumbs and butter, but
without filling their crops ; place them on the spit in front
of a clear fire, and roast, basting frequently with butter
to prevent them becoming dry. Serve on a hot dish with
bread sauce or breadcrumbs fried in butter. After the
birds are stuffed, they must be trussed with their heads
tucked under their wings.
Stewed Moor Fowl. — Truss the birds, drawing the legs within
the body, and keep on the heads. Rub some flour and a
little pepper and salt into a piece of butter, and put a little
of this mixture inside each bird. Brown some flour arid
butter, add to it two pounded cloves, a little salt, pepper,
mace, and some good gravy, and put this over the fire.
In the meantime, fry the birds in butter till they are nicely
browned, and as soon as the thickened gravy in the sauce-
pan boils, put them in, draw the saucepan to the side of
the fire, and let the birds stew slowly till they are tender.
If the birds are young, an hour’s stewing will be sufficient ;
if they are old they may require two hours. Half-an-hour
before they are done add nearly 1 gill of port wine, and
five minutes before dishing them add 1 table -spoonful of
mushroom ketchup.
MONGOL WINE.— An Asiatic wine made by
fermenting skimmed milk. The flavour and odour are
equally insipid.
MONK FISH.— See Angel Fish.
MONKEY NUTS.— -See Pea-Nuts.
MONMOUTH PUDDING.— -See Puddings.
MONTALCINO.— A Tuscany wine not much known
in this country.
MONTBLANC CAKE.— See Cakes.
MONTEFIA.SCONE. — The name of an Italian wine
produced from the vineyards of Umbria and the
Marshes.
MONTEFULCIANO. — A famous wine of Tuscany.
MONTEKOBBIO. — A wine produced in Lombardy.
MONTGLAS. — Fr. for a preparation of meat, mush-
rooms, and truffles cut up into rather large pieces.
Urbain Dubois calls Montglas a kind of big “julienne. ”
Several receipts for it will be found under various
headings.
MONTMORENCY CAKE. — See Cakes.
MONTPELLIER BUTTER.— -See Butter.
MONTREAL PUDDING.— See Puddings.
MONTROSE CAKE.— See Cakes.
MONTSERRAT LIME-JUICE.— See Limes.
MOOLOO.— See Fish Mooloo (Indian).
MOOR FOWL. — The red-legged ptarmigan (Lag opus
scoticus) is known by this name. They are more often
spoken of as moor cock, or moor hen, and are sometimes
MORBADELLA. — An Italian sausage made of a
good many things, and eaten cold.
MORELS (Fr. Morilles ; Ger. Morellen ; Ital. Morelle ;
Sp. Crespillas). — When mushrooms and other edible
fungi are scarce, the cook can
always fall back upon the
Morel (Morchella esculenta) for
flavouring soups and sauces.
In Germany large quantities
are collected and dried, and
they are retailed here by our
oil and colourmen. In Cashmir
also they are exceedingly pro-
lific, as well as in some parts of
this country. They grow in
many different shapes, some
conical, others strawberry shape,
and others quite round (see Fig.
1189), the bulbous part being
deeply reticulated. When cut
open they are hollow, with thick
fleshy walls.
Morels a lTtalienne.— Blanch
twelve Morels ; put loz. of butter
into a saucepan with 1 table- ✪ Morels à l'italienne
Page 548 · 1 recipe record on this page
Presented as published in 1892. 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
Roasted Moor Fowl. — Clean and prepare the birds, and stuff them with a mixture of breadcrumbs and butter, but without filling their crops; place them on the spit in front of a clear fire, and roast, basting frequently with butter to prevent them becoming dry. Serve on a hot dish with bread sauce or breadcrumbs fried in butter. After the birds are stuffed, they must be trussed with their heads tucked under their wings.
Stewed Moor Fowl. — Truss the birds, drawing the legs within the body, and keep on the heads. Rub some flour and a little pepper and salt into a piece of butter, and put a little of this mixture inside each bird. Brown some flour and butter, add to it two pounded cloves, a little salt, pepper, mace, and some good gravy, and put this over the fire. In the meantime, fry the birds in butter till they are nicely browned, and as soon as the thickened gravy in the saucepan boils, put them in, draw the saucepan to the side of the fire, and let the birds stew slowly till they are tender. If the birds are young, an hour’s stewing will be sufficient ; if they are old they may require two hours. Half-an-hour before they are done add nearly 1 gill of port wine, and five minutes before dishing them add 1 table-spoonful of mushroom ketchup.
MONGOL WINE.— An Asiatic wine made by fermenting skimmed milk. The flavour and odour are equally insipid.
MONK FISH.— See Angel Fish.
MONKEY NUTS.— -See Pea-Nuts.
MONMOUTH PUDDING.— -See Puddings.
MONTALCINO.— A Tuscany wine not much known in this country.
MONTBLANC CAKE.— See Cakes.
MONTEFIA.SCONE. — The name of an Italian wine produced from the vineyards of Umbria and the Marshes.
MONTEFULCIANO. — A famous wine of Tuscany.
MONTEKOBBIO. — A wine produced in Lombardy.
MONTGLAS. — Fr. for a preparation of meat, mushrooms, and truffles cut up into rather large pieces. Urbain Dubois calls Montglas a kind of big “julienne. ” Several receipts for it will be found under various headings.
MONTMORENCY CAKE. — See Cakes.
MONTPELLIER BUTTER.— -See Butter.
MONTREAL PUDDING.— See Puddings.
MONTROSE CAKE.— See Cakes.
MONTSERRAT LIME-JUICE.— See Limes.
MOOLOO.— See Fish Mooloo (Indian).
MOOR FOWL. — The red-legged ptarmigan (Lag opus scoticus) is known by this name. They are more often spoken of as moor cock, or moor hen, and are sometimes
MORBADELLA. — An Italian sausage made of a good many things, and eaten cold.
MORELS (Fr. Morilles ; Ger. Morellen ; Ital. Morelle ; Sp. Crespillas). — When mushrooms and other edible fungi are scarce, the cook can always fall back upon the Morel (Morchella esculenta) for flavouring soups and sauces.
In Germany large quantities are collected and dried, and they are retailed here by our oil and colourmen. In Cashmir also they are exceedingly prolific, as well as in some parts of this country. They grow in many different shapes, some conical, others strawberry shape, and others quite round (see Fig.
1189), the bulbous part being deeply reticulated. When cut open they are hollow, with thick fleshy walls.
Morels a lTtalienne.— Blanch
twelve Morels ; put loz. of butter into a saucepan with 1 table-
Records on this page
Morels à l'italienne