tre of it in the form of a square ; ornament this with
leaves of the paste. Set the pie in the oven, and
when the crust is done take it out. — Peterson's
Magazine. (By per.)
Pigeon Pie.
Having picked and cleaned five pigeons, fill them
with a stuffing of grated cold ham, grated cracker,
salt, pepper, and butter. If asparagus is in season,
the green tops may be substituted for the cracker.
Pour milk and water✪ Pigeon Pie into the dish until the pigeons
are nearly covered. Put a lid of paste on the top,
and bake an hour. If you wish the pigeons very
tender, parboil them twenty minutes, and use the
water in which they were boiled to make the pie. —
Arthur's Home Magazine. (By per. Pubs.)
The pigeons were snugly put to bed in a comfortable pie, and
tucked in with a coverlet of crust. — Legend of Sleepy Hollow:
Washington Irving. {By per. G. P. Putnam's Sons.)
Roast Guinea Fowls.
Pick, clean, wash, and stuff as you would chickens,
adding to the stuffing a little minced ham. Roast as
you would chickens, basting liberally with butter.
Season the gravy with a chopped shallot, and with
summer-savory ; add the giblets, and thicken with
browned flour✪ Roast Guinea Fowls. — The Unrivalled Cook-Book: Mrs.
Washington. (By per. Harper & Brothers .)
Croquettes de Volaille. (Poultry Croquettes.)
Melt a bit of butter in a stew-pan, put into it
chopped parsley and mushrooms, two spoonfuls of
7 2
CROQUETTES DE VOLAILLE.
flour, salt, pepper, and nutmeg. Fry it, and pour in
stock and a little cream. This sauce ought to have
the consistence of thick milk. Cut up any poultry
which has been cooked the day before, into dice.
Put them into the sauce, and let it get cold. Form
it into balls, and cover them with bread-crumbs.
Wash these in eggs which have been beaten up✪ Croquettes de Volaille (Poultry Croquettes), and
roll them in bread-crumbs a second time. Fry them
to a good color, and serve with a garnish of fried
parsley. — Peterson s Magazine. (By per.)
CHAPTER VII.
GAME.
“ I believe I agree with the English people generally,” said Steven,
not without a smile. In the levity of youth, ignorance, and unbounded
digestion, cooking to him was the least important of subjects. “ For
myself, a venison steak broiled over a wood fire, a buck’s head baked
in an earth oven, a partridge or quail quickly roasted, and a snatch of
cassava bread, have been my diet for years, with a mug of black cof-
fee— as long as our coffee held out — to wash it down.”
A look almost of excitement came across Lord Petres’ impassive
face. “ Lawrence,” said he earnestly, “ I’m delighted to have met
you. Sit down, pray. This conversation is most interesting to me.
At the present moment I am endeavoring to work out an idea, — not
original, nothing’s original, — but an idea too much neglected by writers
on art generally; which is, that the perfection of cookery is, in many
cases, to be sought, not by striving after new combinations, but by
reverting to the instinctive, untaught science of the simple hunter in
the woods. Your remark confirms all that I have been writing on the
subject. You speak of a venison steak smoking hot from the embers,
of small game quickly roasted, of a buck’s head cooked by slow and
gradual heat. — Good God, sir! do you not know that all this is the
ne plus ultra of intuitive science, bearing out with accuracy the axiom
of the immortal Savarin, that On devicnt cuisinier, mais on nait rotis-
seur?"
Page 30 · 3 recipe records on this page
Presented as published in 1887. 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
tre of it in the form of a square ; ornament this with leaves of the paste. Set the pie in the oven, and when the crust is done take it out. — Peterson's Magazine. (By per.)
Pigeon Pie.
Having picked and cleaned five pigeons, fill them with a stuffing of grated cold ham, grated cracker, salt, pepper, and butter. If asparagus is in season, the green tops may be substituted for the cracker. Pour milk and water into the dish until the pigeons are nearly covered. Put a lid of paste on the top, and bake an hour. If you wish the pigeons very tender, parboil them twenty minutes, and use the water in which they were boiled to make the pie. — Arthur's Home Magazine. (By per. Pubs.)
The pigeons were snugly put to bed in a comfortable pie, and tucked in with a coverlet of crust. — Legend of Sleepy Hollow: Washington Irving. {By per. G. P. Putnam's Sons.)
Roast Guinea Fowls.
Pick, clean, wash, and stuff as you would chickens, adding to the stuffing a little minced ham. Roast as you would chickens, basting liberally with butter. Season the gravy with a chopped shallot, and with summer-savory ; add the giblets, and thicken with browned flour. — The Unrivalled Cook-Book: Mrs. Washington. (By per. Harper & Brothers .)
Croquettes de Volaille. (Poultry Croquettes.)
Melt a bit of butter in a stew-pan, put into it chopped parsley and mushrooms, two spoonfuls of
7 2
CROQUETTES DE VOLAILLE.
flour, salt, pepper, and nutmeg. Fry it, and pour in stock and a little cream. This sauce ought to have the consistence of thick milk. Cut up any poultry which has been cooked the day before, into dice. Put them into the sauce, and let it get cold. Form it into balls, and cover them with bread-crumbs. Wash these in eggs which have been beaten up, and roll them in bread-crumbs a second time. Fry them to a good color, and serve with a garnish of fried parsley. — Peterson's Magazine. (By per.)
CHAPTER VII.
GAME.
“ I believe I agree with the English people generally,” said Steven, not without a smile. In the levity of youth, ignorance, and unbounded digestion, cooking to him was the least important of subjects. “ For myself, a venison steak broiled over a wood fire, a buck’s head baked in an earth oven, a partridge or quail quickly roasted, and a snatch of cassava bread, have been my diet for years, with a mug of black coffee— as long as our coffee held out — to wash it down.”
A look almost of excitement came across Lord Petres’ impassive face. “ Lawrence,” said he earnestly, “ I’m delighted to have met you. Sit down, pray. This conversation is most interesting to me. At the present moment I am endeavoring to work out an idea, — not original, nothing’s original, — but an idea too much neglected by writers on art generally; which is, that the perfection of cookery is, in many cases, to be sought, not by striving after new combinations, but by reverting to the instinctive, untaught science of the simple hunter in the woods. Your remark confirms all that I have been writing on the subject. You speak of a venison steak smoking hot from the embers, of small game quickly roasted, of a buck’s head cooked by slow and gradual heat. — Good God, sir! do you not know that all this is the ne plus ultra of intuitive science, bearing out with accuracy the axiom of the immortal Savarin, that On devient cuisinier, mais on nait rotisseur?"
Records on this page
Pigeon PieRoast Guinea FowlsCroquettes de Volaille (Poultry Croquettes)