To truss a fowl for roasting ; If a chicken, leave on the feet,
which should be scalded and skinned ; if an older bird, cut off
the legs half-way to the first joint, tui'n back the pinions, run
a skewer through them, catching the top part of the legs ; tie the
bottom part of the legs together. Set in a hot oven, or in front
of a hot fire, from f to 1^ hours, according to size ; baste well
with butter or dripping, and about a quarter of an hour before
it is finished dredge with fiour and brown nicely. To make
gi’avy, pour from the tin the fat, sprinkle in a good teaspoonful
of browned fiour, then add half pint boiling water, contain-
ing half teaspoonful of Liebig’s extract of beef, a little salt
and pepper ; allow this to boil three minutes, strain over the
fowl, or serve in separate tureen. If liked serve with this
bread sauce (page 109).
No. 56.
BOILED FOWL.
To truss the fowl for boiling, the legs should be removed
from the first joint, and the sinews drawn ; to draw the
sinews just cut the skin round the first joint of the leg, then
give the leg a strong pull and it will be easily removed with
the sinews. Fold over the pinions and pass a skewer through
26
them and the top part of the legs, tie the bottom part of the logs
together, cover the breast of the fowl with thinly cut rounds
of lemon, wrap up in a piece of buttered paper, and put into
a pan of boiling water ; allow this to boil five or six minutes,
draw on one side and simmer very slowly, ^ to 1^ hours ;
when done, remove the paper, and drain ; cover the fowl
entirely with a white sauce made as follows : Put one ounce
ot butter into a saucepan, dissolved, add the fiour, and mix
until smooth, then add ^ pint of milk and ^ pint of liquid in
which the fowl has been boiled, allow this to cook three
minutes, add ^ teaspoonful of salt, J teaspoonful pepper✪ Cornish Pasties, and
sti'ain over the fowl ; garnish with the yolk of a hard-boiled
®gg > fliis may be rubbed through a sieve on to fowl, or
cut in slices, and then into small rounds or difierent patterns
as preferred. If the fowl is to be served cold, add ounce
of gelatine dissolved in ^ pint stock to sauce, and coat ihe
fowl with this twice when it is nearly cold but not set ; dish
on a bed of salad.
No. 67.
GOOSE (to Roast).
^ lb. onions 2 teaspoonfuls salt
1 dessertspoonful minced sage ^ teaspoonful pepper
^ lb. bread crumbs
A goose should not be more than a year old.✪ Goose (to Roast) It must be
well plucked, singed, drawn, wiped, and the head cut ofl’ near
to the back ; cut off the pinions to the first joint, also the
legs ; run a skewer through the pinions, also the top of the
logs. Stuff the bird as follows : Peel the onions and boil for
hdf-an-hour ; drain and chop them, then add sage and
seasonings ; put this in the body of the bird, and tie up the
opening ; also tie the bottom of the legs together. Roast for If
to 2^ hours, according to size ; baste thoroughly ; when done,
pour ofi" the fat from the tin, put into it one good tablespoonful
of brown flour-, pint of good stock, seasoned with salt and
pepper ; boil up, and serve a little round the goose, and
remainder in a tureen. Also serve with this apple sauce (page
1091.
27
No. 58.
GOOSE, Roasted, with Chestnut Forcemeat.
2 onions 1^ teaspoonful of salt
15 roasted chestnuts ^ teaspoonful pepper
1 dessertspoonful of minced parsley✪ Goose, Roasted, with Chestnut Forcemeat
Domestic cookery
1886Page 13 · 3 recipe records on this page
Presented as published in 1886. 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
A modernized reading is not available for this page yet. You are seeing the original text.
To truss a fowl for roasting ; If a chicken, leave on the feet,
which should be scalded and skinned ; if an older bird, cut off
the legs half-way to the first joint, tui'n back the pinions, run
a skewer through them, catching the top part of the legs ; tie the
bottom part of the legs together. Set in a hot oven, or in front
of a hot fire, from f to 1^ hours, according to size ; baste well
with butter or dripping, and about a quarter of an hour before
it is finished dredge with fiour and brown nicely. To make
gi’avy, pour from the tin the fat, sprinkle in a good teaspoonful
of browned fiour, then add half pint boiling water, contain-
ing half teaspoonful of Liebig’s extract of beef, a little salt
and pepper ; allow this to boil three minutes, strain over the
fowl, or serve in separate tureen. If liked serve with this
bread sauce (page 109).
No. 56.
BOILED FOWL.
To truss the fowl for boiling, the legs should be removed
from the first joint, and the sinews drawn ; to draw the
sinews just cut the skin round the first joint of the leg, then
give the leg a strong pull and it will be easily removed with
the sinews. Fold over the pinions and pass a skewer through
26
them and the top part of the legs, tie the bottom part of the logs
together, cover the breast of the fowl with thinly cut rounds
of lemon, wrap up in a piece of buttered paper, and put into
a pan of boiling water ; allow this to boil five or six minutes,
draw on one side and simmer very slowly, ^ to 1^ hours ;
when done, remove the paper, and drain ; cover the fowl
entirely with a white sauce made as follows : Put one ounce
ot butter into a saucepan, dissolved, add the fiour, and mix
until smooth, then add ^ pint of milk and ^ pint of liquid in
which the fowl has been boiled, allow this to cook three
minutes, add ^ teaspoonful of salt, J teaspoonful pepper, and
sti'ain over the fowl ; garnish with the yolk of a hard-boiled
®gg > fliis may be rubbed through a sieve on to fowl, or
cut in slices, and then into small rounds or difierent patterns
as preferred. If the fowl is to be served cold, add ounce
of gelatine dissolved in ^ pint stock to sauce, and coat ihe
fowl with this twice when it is nearly cold but not set ; dish
on a bed of salad.
No. 67.
GOOSE (to Roast).
^ lb. onions 2 teaspoonfuls salt
1 dessertspoonful minced sage ^ teaspoonful pepper
^ lb. bread crumbs
A goose should not be more than a year old. It must be
well plucked, singed, drawn, wiped, and the head cut ofl’ near
to the back ; cut off the pinions to the first joint, also the
legs ; run a skewer through the pinions, also the top of the
logs. Stuff the bird as follows : Peel the onions and boil for
hdf-an-hour ; drain and chop them, then add sage and
seasonings ; put this in the body of the bird, and tie up the
opening ; also tie the bottom of the legs together. Roast for If
to 2^ hours, according to size ; baste thoroughly ; when done,
pour ofi" the fat from the tin, put into it one good tablespoonful
of brown flour-, pint of good stock, seasoned with salt and
pepper ; boil up, and serve a little round the goose, and
remainder in a tureen. Also serve with this apple sauce (page
1091.
27
No. 58.
GOOSE, Roasted, with Chestnut Forcemeat.
2 onions 1^ teaspoonful of salt
15 roasted chestnuts ^ teaspoonful pepper
1 dessertspoonful of minced parsley