Take one pound of calf’s liver, half a pound of liver from
geese, ducks, or chickens,; cut it all up into small pieces,
also half a pound of fat bacon ; put it into a fryingpan
over the fire so as to get out all the fat ; remove the
bacon, and put into the fat the pieces of liver, a blade of
mace, twelve peppercorns, a little grated nutmeg, a sprig of
thyme and parsley, a clove of garlic, half a Spanish onion ;
cut up finely also a small young carrot and turnip, a quarter
of a teaspoonful of salt, two tablespoonfuls of water. Cook
these slowly over the fire until they are done, but do not
allow them to brown. When this is done, put the liver into
a mortar with two tablespoonfuls of lard✪ Foie Gras Mixture and pound it quite
smooth, then pass it through a hair sieve, and it is ready
for use.
Fowl, Boiled.
Prepare and truss the fowl according to directions given
{see Fowl to Truss, Boil). Grease two sheets of kitchen
paper, tie one oyer the breast of each fowl ; place them in a
pan of boiling water ; simmer very slowly from an hour to an
hour and a quarter, according to the age and size of the
fowl. When they are quite tender, place them on a hot
dish, remove the paper, pour over them a good white sauce
with the white of a hard-boiled egg chopped up ; rub the
yolk of the hard-boiled egg✪ Boiled Fowl through a sieve over the breast
of the fowl, and serve quickly.
DOMESTIC COOKERY.
77
Fowl, to Draw.
Pluck the feathers, then singe the fowl to remove the
small hairy feathers. Lay the fowl on its breast, make an
incision along the back of the neck from the body to the
head. Cut off the head ; separate the skin from the neck,
and fold the skin back over the breast ; then cut off the
neck close to the body. Draw out the crop carefully and
then the windpipe. Wipe the piece of skin to remove the
blood. With a sharp knife enlarge the opening at the other
end of the bird, about an inch upwards, from the middle.
Draw out all the inside of the bird, taking care not to break
the gall bladder which is attached to the liver. Wipe the
opening with a damp cloth. Preserve the neck and giblets
for soup or gravy.
Fowl, Roast.
Truss the fowl with the giblets under the wings {see Full
Directions). Put it down in front of a clear bright fire ;
baste it constantly about an hour or three-quarters according
to the size and age of the fowl j dredge over it a little flour
ten minutes before serving it ; serve with bread sauce {see
Bread Sauce) and a rich light-coloured brown gravy {see
Gravy for Fowls).
Fowl, To Truss (Boil).
The fowl is trussed in the same way as for roasting, with
the following differences : — Cut off the legs at the first joint ;
put the fingers into the bird, and loosen all the skin round
the legs till they can be pushed back within the skin. Push
back the legs into the body of the fowl ; put the liver and
heart into the bird ; fold the skin of the breast over the ends
of the legs ; turn up the tail inside so as to fill in the open-
ing and look neat. Pass the trussing needle through now
as for roasting, and tie the tail and legs firmly.
78
DOMESTIC COOKERY.
Fowl, To Truss (Roast).
Page 45 · 2 recipe records on this page
Presented as published in 1890. 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
Take one pound of calf’s liver, half a pound of liver from geese, ducks, or chickens; cut it all up into small pieces, also half a pound of fat bacon ; put it into a fryingpan over the fire so as to get out all the fat ; remove the bacon, and put into the fat the pieces of liver, a blade of mace, twelve peppercorns, a little grated nutmeg, a sprig of thyme and parsley, a clove of garlic, half a Spanish onion ; cut up finely also a small young carrot and turnip, a quarter of a teaspoonful of salt, two tablespoonfuls of water. Cook these slowly over the fire until they are done, but do not allow them to brown. When this is done, put the liver into a mortar with two tablespoonfuls of lard and pound it quite smooth, then pass it through a hair sieve, and it is ready for use.
Fowl, Boiled.
Prepare and truss the fowl according to directions given {see Fowl to Truss, Boil). Grease two sheets of kitchen paper, tie one oyer the breast of each fowl ; place them in a pan of boiling water ; simmer very slowly from an hour to an hour and a quarter, according to the age and size of the fowl. When they are quite tender, place them on a hot dish, remove the paper, pour over them a good white sauce with the white of a hard-boiled egg chopped up ; rub the yolk of the hard-boiled egg through a sieve over the breast of the fowl, and serve quickly.
Fowl, to Draw.
Pluck the feathers, then singe the fowl to remove the small hairy feathers. Lay the fowl on its breast, make an incision along the back of the neck from the body to the head. Cut off the head ; separate the skin from the neck, and fold the skin back over the breast ; then cut off the neck close to the body. Draw out the crop carefully and then the windpipe. Wipe the piece of skin to remove the blood. With a sharp knife enlarge the opening at the other end of the bird, about an inch upwards, from the middle. Draw out all the inside of the bird, taking care not to break the gall bladder which is attached to the liver. Wipe the opening with a damp cloth. Preserve the neck and giblets for soup or gravy.
Fowl, Roast.
Truss the fowl with the giblets under the wings {see Full Directions). Put it down in front of a clear bright fire ; baste it constantly about an hour or three-quarters according to the size and age of the fowl j dredge over it a little flour ten minutes before serving it ; serve with bread sauce {see Bread Sauce) and a rich light-coloured brown gravy {see Gravy for Fowls).
Fowl, To Truss (Boil).
The fowl is trussed in the same way as for roasting, with the following differences : — Cut off the legs at the first joint ; put the fingers into the bird, and loosen all the skin round the legs till they can be pushed back within the skin. Push back the legs into the body of the fowl ; put the liver and heart into the bird ; fold the skin of the breast over the ends of the legs ; turn up the tail inside so as to fill in the opening and look neat. Pass the trussing needle through now as for roasting, and tie the tail and legs firmly.
Fowl, To Truss (Roast).
Records on this page
Foie Gras MixtureBoiled Fowl