covered it with a piece of buttered paper, place it in the larder till
required for use. Then take of the panada and fresh butter half
a pound of each, to these add 1 o oz. of prepared chicken or yany
’ other poultry. Cut the meat off a cooked chicken ✪ Mince Chicken or turkey, chop
it finely and rub it through a wire sieve with the back of a wooden
spoon. Pound the panada and the butter and chicken to-
gether in a mortar; when well mixed add salt to taste, as much
mace as will cover a sixpence, a little pepper, one egg, and a little
white sauce. Pound the whole quickly, take the mixture out of
the mortar, put it in a basin and keep on ice or in a cool place
until wanted for use. Divide the forcemeat into small portions
and roll into balls. Flour lightly and put them in a stew-pan half
full of boiling water. Let them simmer for four minutes and serve
with white sauce.
To Roast a Duck. — Ducklings should not be stuffed, but
ducks should have a stuffing of sage and onions. Put them to
roast at a clear bright fire, and keep them constantly basted. A
short time before they are done dredge them with flour, and baste
well with butter. They will take from three quarters of an hour
to an hour to cook, according to their age. The gravy must be
made from the necks, gizzards, and livers, and boiled up again in
the dripping-pan after all the dripping has been poured off. The
stuffing is made with a quarter of a pound of onions, a teaspoon
of powdered sage, three tablespoons of bread-crumbs, and a
seasoning of pepper✪ To Roast a Duck, salt, and cayenne. Mix well and put inside
the duck. Apple sauce (page 84) is served with ducks.
Duck Stewed with Green Peas. — Half a pound of lean
bacon cut into little pieces and fried in butter. Dredge in a
teaspoon of flour and stir for three or four minutes, then add a
pint of stock, an onion, a bunch of sweet herbs, salt and pepper.
Fry the duck in a little butter or roast it before the fire for ten
minutes to make it a good colour, then put it into the stew-pan
with the gravy, and stew it slowly for about an hour and a half.
Boil a quart of peas✪ Duck Stewed with Green Peas, and saute them with butter by shaking them
64
POULTRY.
in a saucepan with a little butter. Put the duck and the peas on
a hot dish, thicken the gravy and strain it, pour over the duck and
peas, and serve very hot.
Wild Duck. — Pluck, draw, and truss the bird ; flour it well ;
roast it in front of a sharp, clear fire for twenty or thirty minutes,
basting well with butter. It is an improvement to the flavour if
the carver, after scoring the breast, squeezes a lemon dipped in
cayenne over it. Only the breast is good to eat. Serve with
gravy, adding half a glass of port wine✪ Wild Duck, or with savoury orange
sauce (page 88).
Page 46 · 6 recipe records on this page
Presented as published in 1901. 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
covered it with a piece of buttered paper, place it in the larder till required for use. Then take of the panada and fresh butter half a pound of each, to these add 1 o oz. of prepared chicken or yany other poultry. Cut the meat off a cooked chicken or turkey, chop it finely and rub it through a wire sieve with the back of a wooden spoon. Pound the panada and the butter and chicken together in a mortar; when well mixed add salt to taste, as much mace as will cover a sixpence, a little pepper, one egg, and a little white sauce. Pound the whole quickly, take the mixture out of the mortar, put it in a basin and keep on ice or in a cool place until wanted for use. Divide the forcemeat into small portions and roll into balls. Flour lightly and put them in a stew-pan half full of boiling water. Let them simmer for four minutes and serve with white sauce.
To Roast a Duck. — Ducklings should not be stuffed, but ducks should have a stuffing of sage and onions. Put them to roast at a clear bright fire, and keep them constantly basted. A short time before they are done dredge them with flour, and baste well with butter. They will take from three quarters of an hour to an hour to cook, according to their age. The gravy must be made from the necks, gizzards, and livers, and boiled up again in the dripping-pan after all the dripping has been poured off. The stuffing is made with a quarter of a pound of onions, a teaspoon of powdered sage, three tablespoons of bread-crumbs, and a seasoning of pepper, salt, and cayenne. Mix well and put inside the duck. Apple sauce (page 84) is served with ducks.
Duck Stewed with Green Peas. — Half a pound of lean bacon cut into little pieces and fried in butter. Dredge in a teaspoon of flour and stir for three or four minutes, then add a pint of stock, an onion, a bunch of sweet herbs, salt and pepper. Fry the duck in a little butter or roast it before the fire for ten minutes to make it a good colour, then put it into the stew-pan with the gravy, and stew it slowly for about an hour and a half. Boil a quart of peas, and saute them with butter by shaking them
in a saucepan with a little butter. Put the duck and the peas on a hot dish, thicken the gravy and strain it, pour over the duck and peas, and serve very hot.
Wild Duck. — Pluck, draw, and truss the bird ; flour it well ; roast it in front of a sharp, clear fire for twenty or thirty minutes, basting well with butter. It is an improvement to the flavour if the carver, after scoring the breast, squeezes a lemon dipped in cayenne over it. Only the breast is good to eat. Serve with gravy, adding half a glass of port wine, or with savoury orange sauce (page 88).
Records on this page
Mince ChickenChicken PieQuenellesTo Roast a DuckDuck Stewed with Green PeasWild Duck