Braised Ducklings. — After the bird has been trussed
and cleaned, make a stuffing of mashed potatoes
rubbed through a sieve, mixed with the yolk of an egg
and some powdered herbs — lemon, thyme, etc., and
well seasoned with a little cayenne and salt. Line a
baking-pan with three or four slices of bacon, place on
this eight or nine button onions and a little shallot,
which have been previously browned in a little butter.
Cut three or four slices of lemon, lay this on the bacon,
and the bird on top. Moisten with a tumblerful of
good claret and braise in the gas oven until done, about
threequarters to one and a quarter hours, according
to the size of the bird. Make a little thickening with
flour and water, about half a teacuoful. Add a few
drops of browning✪ Braised Ducklings. Add this to the sauce in the pan
a quarter of an hour before serving. Remove the fa t,
and serve the gravy in a tureen by itself with the
duckling.
Fowl in Jelly. — Have ready half a pound of cooked
fowl, quarter of a pound of ham, two hard-boiled eggs,
one pint of stock, a little grated lemon rind, a teaspoon¬
ful of chopped parsley, pepper and salt. Mask a
108 the household
1
mould with aspic jelly made from stock, and
decorate it with fancifully-cut pieces of the white
of egg. Cut the chicken and bacon into dice,
and place a layer on the top of the eggs ;
add a little chopped parsley, seasonings, and
grated lemon rind. Fix two or three slices of eggs
into the side of the mould. Then fill up with alternate
layers of aspic jelly, eggs, chicken, bacon, parsley,
etc., until quite full. When set, turn out on to a
cold dish, and serve.
Ragout of Pigeons— Take the liver from the pigeons
and put it into a mortar with half a cupful of bread¬
crumbs, a pat of butter, two cloves, a teaspoonful of
chopped parsley✪ Fowl in Jelly, and pound all well together; then
add the yolk of two eggs, mix thoroughly, and stuff
the pigeons with it, and sew them up at both ends.
Lard the pigeons and put them into a stewpan with
twro onions stuck with four cloves, a bunch of sweet
herbs, and a teaspoonful of grated lemon rind. Add
about half a teaspoonful of salt and a little pepper,
one pint of stock; put the lid tightlv on, and stew
gently for about an hour and a half. Dish up the
pigeons and strain the gravy round; garnish with
watercress.
Chicken Marengo.— A young chicken with small
bones and short legs is the best; cut it up into joints,
place a quarter of a pint of salad oil in frying-pan, and
when boiling hot fry the pieces of chicken with a tea¬
spoonful of dried herbs, a clove of garlic, and one
shallot. Let the chicken be fried until it is a golden
brown and thoroughly cooked through, remove the
chicken, pour away the oil. Take J pint of brown
sauce and \ pint of tomato sauce. Put in some button
mushrooms, and salt and pepper✪ Chicken Marengo to taste. Let it cook
for ten minutes to a quarter of an hour, then put in
the meat ; let it simmer for half an hour, and serve.
GAS COOKERY BOOK.
109
Page 59 · 4 recipe records on this page
Presented as published in 1900. 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
Braised Ducklings. — After the bird has been trussed and cleaned, make a stuffing of mashed potatoes rubbed through a sieve, mixed with the yolk of an egg and some powdered herbs — lemon, thyme, etc., and well seasoned with a little cayenne and salt. Line a baking-pan with three or four slices of bacon, place on this eight or nine button onions and a little shallot, which have been previously browned in a little butter. Cut three or four slices of lemon, lay this on the bacon, and the bird on top. Moisten with a tumblerful of good claret and braise in the gas oven until done, about threequarters to one and a quarter hours, according to the size of the bird. Make a little thickening with flour and water, about half a teacupful. Add a few drops of browning. Add this to the sauce in the pan a quarter of an hour before serving. Remove the fat, and serve the gravy in a tureen by itself with the duckling.
Fowl in Jelly. — Have ready half a pound of cooked fowl, quarter of a pound of ham, two hard-boiled eggs, one pint of stock, a little grated lemon rind, a teaspoon¬ ful of chopped parsley, pepper and salt. Mask a
108 the household
mould with aspic jelly made from stock, and decorate it with fancifully-cut pieces of the white of egg. Cut the chicken and bacon into dice, and place a layer on the top of the eggs ; add a little chopped parsley, seasonings, and grated lemon rind. Fix two or three slices of eggs into the side of the mould. Then fill up with alternate layers of aspic jelly, eggs, chicken, bacon, parsley, etc., until quite full. When set, turn out on to a cold dish, and serve.
Ragout of Pigeons— Take the liver from the pigeons and put it into a mortar with half a cupful of bread¬ crumbs, a pat of butter, two cloves, a teaspoonful of chopped parsley, and pound all well together; then add the yolk of two eggs, mix thoroughly, and stuff the pigeons with it, and sew them up at both ends. Lard the pigeons and put them into a stewpan with twro onions stuck with four cloves, a bunch of sweet herbs, and a teaspoonful of grated lemon rind. Add about half a teaspoonful of salt and a little pepper, one pint of stock; put the lid tightlv on, and stew gently for about an hour and a half. Dish up the pigeons and strain the gravy round; garnish with watercress.
Chicken Marengo.— A young chicken with small bones and short legs is the best; cut it up into joints, place a quarter of a pint of salad oil in frying-pan, and when boiling hot fry the pieces of chicken with a tea¬ spoonful of dried herbs, a clove of garlic, and one shallot. Let the chicken be fried until it is a golden brown and thoroughly cooked through, remove the chicken, pour away the oil. Take J pint of brown sauce and \ pint of tomato sauce. Put in some button mushrooms, and salt and pepper to taste. Let it cook for ten minutes to a quarter of an hour, then put in the meat ; let it simmer for half an hour, and serve.
Records on this page
Braised DucklingsFowl in JellyRagout of PigeonsChicken Marengo