The Pytchley book of refined cookery and bills of fare

Clean and truss a large fowl, put an ounce of butter in- side it and cover it with fat bacon ; put it in a stewpan with an onion, a carrot, a piece of celery, cover with water and boil slowly for fifty minutes; garnish the dish on which it is served with half a pound of Boiled Macaroni (No. 3 27), and pour over the fowl and macaroni a pint of Cream Bechamel Sauce (No. 13). CHICKEN NOUILLES AU PARMESAN. No. 275. Cook in the same way, but instead of macaroni garnish with a pint of Nouilles (No. 370), boiled in a stewpan of boiling water for twenty minutes, drained and put into another pan with two ounces of butter ; sprinkle in two ounces of grated Parmesan cheese and warm up for five minutes ; then garnish the fowl with them and pour over it half a pint of Cream Bechamel Sauce (No. 13), in which must have been mixed two ounces of Parmesan cheese. 1 88 THE PYTCHLEY COOKERY BOOK. DUCK , ROAST. No. 276. Clean, truss, and treat as instructed in Receipt No. 273 for Chicken, but stuff with Stuffing (No. 81) and roast quickly for half an hour and serve with some good brown gravy. DUCKLING , ROAST. No. 277. Clean, truss, and treat as above, only do not stuff with stuffing, and serve with good brown gravy, roasting only twenty-five minutes. DUCK (WILD), ROAST. No. 27S. Clean, truss, and treat as above ; only roast twenty minutes and serve without gravy on a very hot dish. The carver should score the breast lengthways, then cut a lemon in half, put a salt-spoonful of cayenne pepper on one side, a salt-spoonful of salt on the other, rub them together and squeeze over the duck, and pour the boiled port wine over as in sauce for Wild Duck (No. 31), and with a hot spoon repeat this and serve ; if cayenne is too hot substitute Searcy Salt. FIELDFARE. No. 279. Clean, leaving the livers in, and cover with fat bacon, put on a skewer and roast quickly for fifteen minutes, and serve on a square piece of toast. GOOSE, ROAST. No. 280. Clean, trim, truss, and stuff with Stuffing (No. 81), cover with fat bacon and roast according to size, from one and a half to one and three-quarters of an hour; serve with Apple Sauce (No. n) handed round and a pint of brown gravy poured in the dish. GAME AND POULTRY ROASTING. 189 GROUSE. No. 281. Trim, truss, and treat as Blackcock (No. 272) and roast for half an hour, serve with fried bread-crumbs and bread sauce handed round and some gravy made from the trimmings put into the dish. GUINEA FOWL. No. 2S2. Clean, trim, truss and treat as Chicken (No. 273) and roast for forty minutes, serve with Bread Sauce (No. 14) handed round and some gravy from trimmings in the dish. HARE, ROAST. No. 283. Skin, paunch, wash in warm water and then in cold, stuff with Stuffing (No. 82), cover with fat bacon and truss a hare or leveret ; if the former, roast for one to one and a half hours, if the latter, three-quarters of an hour, basting either frequently with butter, cream, or new milk ; serve with some good brown sauce and hot currant jelly handed round. LARKS , ROAST. No. 284. Clean and truss as Fieldfares (No. 279), roast only for ten minutes, and serve on toast. LANDRAIL. No. 285. Trim, truss, lard, cook and serve exactly as a plover ; and an excellent bird it is. PARTRIDGE , ROAST. No. 286.