Berridge House recipe book

To draw the fowl. — Remove the head and neck close to the body, leaving about two inches of skin to fold over. Remove crop and windpipe. Loosen all organs with finger. Make an incision between the vent and the tail. Loosen all organs, and place two fingers round the gizzard, draw it carefully out. With it, all internal organs except the lungs should come. Now remove lungs. Scald the feet and scrape the outer skin off. Wipe the bird carefully out. Cut the gizzard and remove the contents, also the thick skin which encloses them. Wash it. Carefully remove the gall bladder from the liver, and wash it also. If these are not roasted with the fowl they can be simmered in a little stock or water and used for the gravy. Boiled Fowl 1 fowl, 2 slices lemon, i onion stuck with cloves, i hard-boiled egg, a little dried parsley, 2 oz. flour, 2 oz. butter, | pint of milk, | pint of stock from fowl, seasonings. Method. — Pluck, singe, and draw the fowl, Truss by pocketing the legs and turning the wings underneath. Place two slices of lemon on the breast. Roll in a greased paper. Place in boiling water with the onion. Simmer gently for about one hour. Place on a hot dish. Untruss, and slip on to a hot ashet. Coat with the white sauce. Garnish with sieved yolk. Place the two halves of hard-boiled whites at ends, and pile sieved yolk in each. Garnish with parsley or coralline pepper. i duck, Roast Duck 2 oz. white fat. Stuffing \ lb. breadcrumbs, 3 onions, boiled and chopped sage (2 teaspoonsful), 1 oz. butter, mix and season, bind with egg. Method. — Pluck, singe and draw the duck. Wipe out with a damp cloth. Cut off feet at first joint. Draw sinews. Stuff the body with sage and onion stuffing. Truss. Cut off pinion at first joint. Secure wing to side of duck with thick part of leg. Double back the legs. Put tail through vent. Roll in greased paper and roast from forty-five minutes to an hour and a quarter (according to size) or till tender. Remove paper. Froth with flour. Baste and brown quickly in oven. Serve with ordinary roast gravy (thickened if liked) and apple sauce. Gravy Make stock by simmering bones from game, chicken, or rabbit, along with liver, gizzard, &c. Strain. Thicken half a pint with half a teaspoonful of arrowroot. Boil, season. Add half a teaspoonful of Liebig or Bovril, if liked. LESSON XXIII Game Roast Grouse Grouse should, like most game birds, be well hung if required for roasting. It is advisable to keep them hung, unplucked, for about one week. Great care must be taken in plucking, so as not to injure the skin, which is more delicate when birds have hung than when freshly killed. Method. — Pluck, singe, draw and truss the birds similarly to fowls. Place a piece of butter (size of nutmeg) mixed with pepper into bird. Place a piece of fat bacon over each. Roast, basting very liberally till done (well hung or high game should always be well cooked) from half to three-quarters of an hour. Untruss. Dish on a piece of fried or toasted bread. Garnish with watercress and fried crumbs. Serve potato chips, bread sauce, and gravy separately. N.B. — Pheasants, partridges, blackcock prepared in the same way. Jugged Hare i hare, i lb. steak, ij pint of stock, i gill of port wine, 20 peppercorns, salt, pepper, 1 1 oz. flour, 4 cloves,