Wild Fowl, Fillets of, with Bigarade
Sauce. — Roast three or four wild fowls, take
them up, and cut the flesh oft' each side of the
breast and from the sides under the wings.
Score the skin, and dish the fillets in a circle
with a little bigarade sauce poured over them,
and more sent to table in a tureen. This sauce
may be made as follows: — Take the yellow rind
of two oranges without any of the white part,
cut it into thin shreds, blanch it in boiling
water for two minutes, drain it, and put it into
an earthenware jar with the strained juice of
the lemons. Add a pinch of cayenne and a
tea-cupful of good brown gravy. Put the jar
into a saucepan, surround it with boiling water,
set it on the fire, and keep the water boiling till
the sauce is very hot. Stir it all the time;
add a small glassful of port to it, and it will be
ready for serving. The wine may be omitted.
Time, two minutes to boil the sauce.
Wild Fowl, Plucking of.— It is rather
a tedious affair to dispossess the generality of
wild fowl of the closely-adhesive down which
is pecuhar to them. The most effectual plan to
adopt is to immerse the birds, when divested of
their feathers, in scalding water. AUow them
to remain therein for about two minutes. Have
at hand some finely-powdered resin, and by the
application of the hand wiih the use of the
latter rubbed over the fowl the whole of the
down will be removed.
Wild Fowl, Roast. — It is an old and true
figurative sajring that a wild duck to be pro-
perly roasted should only walk through the
kitchen, that the widgeon should run gently
through, but that the teal should scamper
through. All these birds must therefore be
very little done. If they are of a kind that
is usually impregnated with a fishy flavour,
which is most iaveterate when they are not fat,
WIL
( 1127 )
WIL
they should be soaked in and rubbed with a
little tarragon vinegar a few hours prior to
being put upon the spit. The sauce for wild
fowl is served, not in the dish, but in a tureen.
It is thus made — Put into a saucepan a quarter
of a pint of port wine, the same quantity of
meat gravy, two or three shallots, a bit of
mace, pepper and salt to your taste, and a dash
of cayenne. Let it simmer ten minutes, then
squeeze into it the juice of half a lemon, and
thicken it with butter rolled in flour.
Wild Fowl, Salmi of.— Cut ofE the legs,
wings, breast, and rump of the wild goose, duck,
widgeon, or teal, and put them by for the salmi.
The head, neck, back, and giblets, if they are
preserved, constitute the parings. Cut four
shallots into several pieces, and put them into a
stewpan with a shoe of lean ham, a few bits of
carrot, some parsley-roots, a sprig of thj-me and
a bay-leaf tied together, a little bit of mace,
four grains of allspice, and a bit of butter. Let
the whole fry until the ham has become a httle
coloured ; then dredge in a third of a spoonful
of flour, and continue to fry until the flour is
brown ; but be careful that the other ingredients
do not burn. Now put in a large glass of red
wine and double that quantity of veal gravy,
together with the parings of the wild fowl.
Season with pepper and salt, and let the whole
simmer gently during an hour and a half. Then
strain the gravy through a hair-sieve over the
meat for the sahni, which must be ready in
another stewpan.✪ Wild Fowl Sauce
Page 2288 · 2 recipe records on this page
Presented as published in 1892. 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
Wild Fowl, Fillets of, with Bigarade Sauce. — Roast three or four wild fowls, take them up, and cut the flesh off each side of the breast and from the sides under the wings. Score the skin, and dish the fillets in a circle with a little bigarade sauce poured over them, and more sent to table in a tureen. This sauce may be made as follows: — Take the yellow rind of two oranges without any of the white part, cut it into thin shreds, blanch it in boiling water for two minutes, drain it, and put it into an earthenware jar with the strained juice of the lemons. Add a pinch of cayenne and a tea-cupful of good brown gravy. Put the jar into a saucepan, surround it with boiling water, set it on the fire, and keep the water boiling till the sauce is very hot. Stir it all the time; add a small glassful of port to it, and it will be ready for serving. The wine may be omitted. Time, two minutes to boil the sauce.
Wild Fowl, Plucking of.— It is rather a tedious affair to dispossess the generality of wild fowl of the closely-adhesive down which is pecuhar to them. The most effectual plan to adopt is to immerse the birds, when divested of their feathers, in scalding water. AUow them to remain therein for about two minutes. Have at hand some finely-powdered resin, and by the application of the hand wiih the use of the latter rubbed over the fowl the whole of the down will be removed.
Wild Fowl, Roast. — It is an old and true figurative sajring that a wild duck to be properly roasted should only walk through the kitchen, that the widgeon should run gently through, but that the teal should scamper through. All these birds must therefore be very little done. If they are of a kind that is usually impregnated with a fishy flavour, which is most inveterate when they are not fat,
WIL
( 1127 )
WIL
they should be soaked in and rubbed with a little tarragon vinegar a few hours prior to being put upon the spit. The sauce for wild fowl is served, not in the dish, but in a tureen. It is thus made — Put into a saucepan a quarter of a pint of port wine, the same quantity of meat gravy, two or three shallots, a bit of mace, pepper and salt to your taste, and a dash of cayenne. Let it simmer ten minutes, then squeeze into it the juice of half a lemon, and thicken it with butter rolled in flour.
Wild Fowl, Salmi of.— Cut ofE the legs, wings, breast, and rump of the wild goose, duck, widgeon, or teal, and put them by for the salmi. The head, neck, back, and giblets, if they are preserved, constitute the parings. Cut four shallots into several pieces, and put them into a stewpan with a shoe of lean ham, a few bits of carrot, some parsley-roots, a sprig of thj-me and a bay-leaf tied together, a little bit of mace, four grains of allspice, and a bit of butter. Let the whole fry until the ham has become a httle coloured ; then dredge in a third of a spoonful of flour, and continue to fry until the flour is brown ; but be careful that the other ingredients do not burn. Now put in a large glass of red wine and double that quantity of veal gravy, together with the parings of the wild fowl. Season with pepper and salt, and let the whole simmer gently during an hour and a half. Then strain the gravy through a hair-sieve over the meat for the sahni, which must be ready in another stewpan.
Records on this page
Wild Fowl SauceWild Fowl Salmi