has been made with the necks, gizzards, and livers well stewed down,
with a slight seasoning of browned onion, some herbs, and spice.
Young ducks, \ hour : full sized, from f to 1 hour.
Obs.'— Olive-sauce may be served with roast as well as with stewed
ducks.
STEWED DUCK. (ENTREE.)
A couple of quite young ducks, or a fine, full-grown, but still
tender one, will be required for this dish. Cut either down neatly
into joints, and arrange them in a single layer if possible, in a wide
stewpan ; pour in about three quarters of a pint of strong cold beef
stock or gravy ; let it be well cleared from scum when it begins to
boil, then throw in a little salt, a rather full seasoning of cayenne,
and a few thin strips of lemon-rind. Simmer the ducks very softly
for three quarters of an hour, or somewhat longer should the joints
be large ; then stir into the gravy a tablespoonful of the finest rice-
flour, mixed with a wineglassful or rather more of port wine, and a
dessertspoonful of lemon-juice✪ Stewed Duck : in ten minutes after, dish the stev/
and send it to table instantly
280
MODERN COOKERY.
[chap. xiy.
The ducks may be served with a small portion only of their sauce,
and dished in a circle, with green peas a la Francaise heaped high in
the centre : the lemon-rind and port wine should then be altogether
omitted, and a small bunch of green onions and parsley, with two or
three young carrots, may be stewed down with the birds, or three or
four minced eschalots, delicately fried in butter, may be used to
flavour the gravy. The turnips au beurre , prepared by the receipt
of Chapter XVII., ma}^ be substituted for the peas ; and a well made
Espagnole may take the place of beef stock, when a dish of high
savour is wished for. A duck is often stewed without being divided
into joints. It should then be firmly trussed, half roasted at a quick
fire, and laid into the stewpan as it is taken from the spit ; or well
browned in some French thickening, then half covered with boiling
gravy, and turned when partially done : from an hour to an hour
and a quarter will stew it well.
TO ROAST PIGEONS.
[In season from March to Michaelmas, and whenever they can be had young.l
These, as we have already said, should be dressed while they are
very fresh. If extremely young they will be ready in twelve hours
for the spit, otherwise, in twenty-four. Take off the heads and
necks, and cut off the toes at the first joint
draw them carefully, and pour plenty of
water through them : wipe them dry, and
put into each bird a small bit of butter
lightly dipped into a little cayenne (for-
merly it was rolled in minced parsley, but
this is no longer the fashionable mode of
preparing them). Truss the wings over
Pigeons for roasting. the backs, and roast them at a brisk fire,
keeping them well and constantly basted with butter. Serve them
with brown gravy, and a tureen of parsley and butter. For the
second course, dish them upon young water-cresses✪ Roasted Pigeons, as directed for
roast fowl aux cressons , page 272. About twenty minutes will roast
them.
18 to 20 minutes ; five minutes longer, if large ; rather less, if very
young.
bOILED PIGEONS.
Truss them like boiled fowls, drop them into plenty of boiling
water, throw in a little salt, and in fifteen minutes lift them out,
pour parsley and butter over✪ Boiled Pigeons, and send a tureen of it to table with
them.
Chap, xv.]
GAME,
281
CHAPTER XY.
dame*
TO CIIOOSE GAME.
Page 260 · 3 recipe records on this page
Presented as published in 1884. 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
has been made with the necks, gizzards, and livers well stewed down, with a slight seasoning of browned onion, some herbs, and spice. Young ducks, \ hour : full sized, from f to 1 hour.
Obs.'— Olive-sauce may be served with roast as well as with stewed ducks.
STEWED DUCK. (ENTREE.)
A couple of quite young ducks, or a fine, full-grown, but still tender one, will be required for this dish. Cut either down neatly into joints, and arrange them in a single layer if possible, in a wide stewpan ; pour in about three quarters of a pint of strong cold beef stock or gravy ; let it be well cleared from scum when it begins to boil, then throw in a little salt, a rather full seasoning of cayenne, and a few thin strips of lemon-rind. Simmer the ducks very softly for three quarters of an hour, or somewhat longer should the joints be large ; then stir into the gravy a tablespoonful of the finest riceflour, mixed with a wineglassful or rather more of port wine, and a dessertspoonful of lemon-juice : in ten minutes after, dish the stew and send it to table instantly
[chap. xiy.
The ducks may be served with a small portion only of their sauce, and dished in a circle, with green peas a la Francaise heaped high in the centre : the lemon-rind and port wine should then be altogether omitted, and a small bunch of green onions and parsley, with two or three young carrots, may be stewed down with the birds, or three or four minced eschalots, delicately fried in butter, may be used to flavour the gravy. The turnips au beurre , prepared by the receipt of Chapter XVII., may be substituted for the peas ; and a well made Espagnole may take the place of beef stock, when a dish of high savour is wished for. A duck is often stewed without being divided into joints. It should then be firmly trussed, half roasted at a quick fire, and laid into the stewpan as it is taken from the spit ; or well browned in some French thickening, then half covered with boiling gravy, and turned when partially done : from an hour to an hour and a quarter will stew it well.
TO ROAST PIGEONS.
[In season from March to Michaelmas, and whenever they can be had young.l
These, as we have already said, should be dressed while they are very fresh. If extremely young they will be ready in twelve hours for the spit, otherwise, in twenty-four. Take off the heads and necks, and cut off the toes at the first joint draw them carefully, and pour plenty of water through them : wipe them dry, and put into each bird a small bit of butter lightly dipped into a little cayenne (formerly it was rolled in minced parsley, but this is no longer the fashionable mode of preparing them). Truss the wings over Pigeons for roasting. the backs, and roast them at a brisk fire, keeping them well and constantly basted with butter. Serve them with brown gravy, and a tureen of parsley and butter. For the second course, dish them upon young water-cresses, as directed for roast fowl aux cressons , page 272. About twenty minutes will roast them.
18 to 20 minutes ; five minutes longer, if large ; rather less, if very young.
bOILED PIGEONS.
Truss them like boiled fowls, drop them into plenty of boiling water, throw in a little salt, and in fifteen minutes lift them out, pour parsley and butter over, and send a tureen of it to table with them.
Chap, xv.]
CHAPTER XY.
dame*
TO CIIOOSE GAME.
Records on this page
Stewed DuckRoasted PigeonsBoiled Pigeons