A sportsman, therefore, who desires to eat of the sweat
of his brow without making experiments on his teeth and his
stomach, will, when in camp, have regular shikar sticks for
each day of the week, and strict orders should be issued
that the birds are not to be touched without a reference
to supreme government. It stands to reason that if a bird is
plucked and clean, it will dry to a chip ; while if it is hung
up by the legs, the parts most liable to go bad are forced into
the breast, and are likely to taint it. If it is necessary to
draw the birds, this should be done without plucking them,
and a bit of charcoal may be put inside the bird with advan-
tage. All game birds, excejjt snipe, should before dress-
ing be thoroughly washed out with scalding hot water to
which some charcoal has been added. Great care should be
observed in plucking, and the feathers of wild duck and
geese carefully put aside in bags kept for the purpose. It
is no uncommon sight to see a man who has killed hundreds
of wild duck still sleeping on flock j)illows, and, what is more,
sometimes complaining of their hardness.
292
The Indian Housekeeper and Cook 293
1 Wild Duck. — These birds will not keep long, and are best
the se^nd^r third day. Those who like this
little silver saucepan made with a spirit-lamp stand to keep t
sauce quite hot, or to make it possible to prepare it for oneself at
the dinner-table. It is sometimes difficult to know idiat to do
with wild duck, but tliey make excellent custards (see High-Uass
Entrees), and are as good as any other bird in a game pie. t he
following original recipe will, it is believed, cause a number of wild
duck to be eaten : —
2 Duck h Li-pore.— Bone ducks, preferably teal, widgeon, or
mallard, season more than stuff them inside with chopped hard-
boiled eggs, chopped olives, a little grated ham, or salt beef, or
pounded bacon, sage, mixed herbs, and spice. Roll and secuie
firmly. Put neatly in a saucepan with 6 units of good gravy, o oi
sour cream, G of claret, J of sugar and onion juice, 1 of lime juice,
and three green chillies✪ Duck Li-pore. Keep the cover on, and stew as gently as
possible, basting the ducks every now and again. Serve with any
suitable sauce.
3. Duck Soup.— Take the meat of two ducks, carefully remove
the skins. Mince fine, sprinkle with salt, and cover with 44 units
or more of fresh cold water. Let it stand for an hour. T.hen boil
for another hour, and add a few drops of celery essence, three of
tabasco sauce^ and 1 unit of sherry✪ Duck Soup. It should he brilliantly cleai.
Pour over duck custard in dice, and serve.
4. Florican requires to be kept, and is, in the author s opinion,
best eaten cold. Like all game, it requires constant basting and
roasting, not baking.
5. Fried Bread-Crumbs. — Four units bread-crumbs — not bread
powder — put in a frying-pan with 1 unit butter. Sprinkle with
salt and red pepper✪ Fried Bread-Crumbs. Fry of a light brown, dry, to absorb the
grease, on paper or a clean cloth, and use as required. Send to
table very hot.
6. Game Creams. — Ten units raw game pounded, 6 of panard,
2 of e.spagnol sauce, 1 of butter, 6 units egg. Pound, season
well. Steam in small moulds, and use as a farce for game pies.
Tomato puree, wine, anything may be added. They may be put in
any shape and served with any sauce. It can also be dipped in
batter and fried.
Page 202 · 3 recipe records on this page
Presented as published in 1898. 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 sportsman, therefore, who desires to eat of the sweat of his brow without making experiments on his teeth and his stomach, will, when in camp, have regular shikar sticks for each day of the week, and strict orders should be issued that the birds are not to be touched without a reference to supreme government. It stands to reason that if a bird is plucked and clean, it will dry to a chip ; while if it is hung up by the legs, the parts most liable to go bad are forced into the breast, and are likely to taint it. If it is necessary to draw the birds, this should be done without plucking them, and a bit of charcoal may be put inside the bird with advantage. All game birds, except snipe, should before dressing be thoroughly washed out with scalding hot water to which some charcoal has been added. Great care should be observed in plucking, and the feathers of wild duck and geese carefully put aside in bags kept for the purpose. It is no uncommon sight to see a man who has killed hundreds of wild duck still sleeping on flock pillows, and, what is more, sometimes complaining of their hardness.
The Indian Housekeeper and Cook 293
1 Wild Duck. — These birds will not keep long, and are best the second or third day. Those who like this little silver saucepan made with a spirit-lamp stand to keep the sauce quite hot, or to make it possible to prepare it for oneself at the dinner-table. It is sometimes difficult to know what to do with wild duck, but they make excellent custards (see High-Class Entrees), and are as good as any other bird in a game pie. The following original recipe will, it is believed, cause a number of wild duck to be eaten : —
2 Duck à l'Ispore.— Bone ducks, preferably teal, widgeon, or mallard, season and stuff them inside with chopped hardboiled eggs, chopped olives, a little grated ham, or salt beef, or pounded bacon, sage, mixed herbs, and spice. Roll and secuie firmly. Put neatly in a saucepan with 6 units of good gravy, 5 of sour cream, G of claret, J of sugar and onion juice, 1 of lime juice, and three green chillies. Keep the cover on, and stew as gently as possible, basting the ducks every now and again. Serve with any suitable sauce.
3. Duck Soup.— Take the meat of two ducks, carefully remove the skins. Mince fine, sprinkle with salt, and cover with 4 units or more of fresh cold water. Let it stand for an hour. T.hen boil for another hour, and add a few drops of celery essence, three of Tabasco sauce, and 1 unit of sherry. It should be brilliantly clear. Pour over duck custard in dice, and serve.
4. Florican requires to be kept, and is, in the author s opinion, best eaten cold. Like all game, it requires constant basting and roasting, not baking.
5. Fried Bread-Crumbs. — Four units bread-crumbs — not bread powder — put in a frying-pan with 1 unit butter. Sprinkle with salt and red pepper. Fry of a light brown, dry, to absorb the grease, on paper or a clean cloth, and use as required. Send to table very hot.
6. Game Creams. — Ten units raw game pounded, 6 of panard, 2 of e.spagnol sauce, 1 of butter, 6 units egg. Pound, season well. Steam in small moulds, and use as a farce for game pies. Tomato puree, wine, anything may be added. They may be put in any shape and served with any sauce. It can also be dipped in batter and fried.
Records on this page
Duck Li-poreDuck SoupFried Bread-Crumbs