Or : Cut through the
skin down the centre of the back, and raise the
flesh carefully on either side with the point ©f
a sharp knife, until the sockets of the wings
and thighs are reached. Till a little practice
has been gained, it will perhaps be better to
bone these joints before proceeding further;
but after they are once detached from it, the
whole of the body may easily be taken out
entu-e ; only the neckbones and merry-thought
will then remain to be removed. The bird
thus prepared may either be restored to its
original form, by filling the legs and wings
with forcemeat, and the body, with the legs of
two or three fowls, mixed with alternate layers
of parboiled tongue freed from the rind, fine
sausage-meat, or veal forcemeat, or thin slices
of the nicest bacon, or anything else of good
flavour, which will give a marbled appearance
to the fowl when it is carved, and then be sewn
up and trussed as usual ; or the legs and wings
may be di'awn inside the body, and the bird
being first flattened on a table may be covered
^vith sausage-meat and the various other ingre-
row
(227)
FOW
<iients named, so placed that it shall be of equal
thickness in every part; then tightly lolled,
hound firmly together Avith a fillet of broad
tape, wTapped in a thin pudding-cloth, closely
tied at both ends, and diessed as follows : — Put
it into a braising-pan, stewpan, or thick ii'on
.saucepan, bright on the inside, and fitted as
nearly as may be to its size ; add all the chicken
bones, a bunch of sweet herbs, two carrots, two
bay leaves, a large blade of mace, twenty-four
white peppercorns, and any trimmings or bones
of undi'essed veal which may be at hand. Cover
the whole with good veal broth, add salt if
needed, and stew very softly from an hoiu- and
a quarter to' an hour and a haK. Let the bird
cool in the liquor in which it was stewed, and
after it is lifted out, boil down the gravy to a
jeUy and strain it. Let it become cold, clear
off the fat, and sei-ve it cut into large dice or
roughed, and laid round the fowl, which is to
be served cold. If restored to its form, instead
of being rolled, the bird must be stewed gently
for an hour, and may then be sent to table hot,
covered with mushi-oom, or any other good sauce
that may be pref eiTed ; or it may be left imtil
the following day, and served garnished with the
jelly, which should be firm and very clear and
well flavoured. The liquor in which a caK's
foot has been boiled down, added to the broth,
will give it the necessary degree of consistence.
French cooks add three or four onions to these
preparations of poultry (the last of which is
called a " galantine"). Sufficient for a pie, two
fowls bound and roUed.
Page 547
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
Or : Cut through the skin down the centre of the back, and raise the flesh carefully on either side with the point of a sharp knife, until the sockets of the wings and thighs are reached. Till a little practice has been gained, it will perhaps be better to bone these joints before proceeding further; but after they are once detached from it, the whole of the body may easily be taken out entire ; only the neckbones and merry-thought will then remain to be removed. The bird thus prepared may either be restored to its original form, by filling the legs and wings with forcemeat, and the body, with the legs of two or three fowls, mixed with alternate layers of parboiled tongue freed from the rind, fine sausage-meat, or veal forcemeat, or thin slices of the nicest bacon, or anything else of good flavour, which will give a marbled appearance to the fowl when it is carved, and then be sewn up and trussed as usual ; or the legs and wings may be drawn inside the body, and the bird being first flattened on a table may be covered with sausage-meat and the various other ingredients named, so placed that it shall be of equal thickness in every part; then tightly rolled, bound firmly together with a fillet of broad tape, wTapped in a thin pudding-cloth, closely tied at both ends, and diessed as follows : — Put it into a braising-pan, stewpan, or thick iron saucepan, bright on the inside, and fitted as nearly as may be to its size ; add all the chicken bones, a bunch of sweet herbs, two carrots, two bay leaves, a large blade of mace, twenty-four white peppercorns, and any trimmings or bones of undressed veal which may be at hand. Cover the whole with good veal broth, add salt if needed, and stew very softly from an hour and a quarter to an hour and a haK. Let the bird cool in the liquor in which it was stewed, and after it is lifted out, boil down the gravy to a jeUy and strain it. Let it become cold, clear off the fat, and serve it cut into large dice or roughed, and laid round the fowl, which is to be served cold. If restored to its form, instead of being rolled, the bird must be stewed gently for an hour, and may then be sent to table hot, covered with mushroom, or any other good sauce that may be preferred ; or it may be left until the following day, and served garnished with the jelly, which should be firm and very clear and well flavoured. The liquor in which a caK's foot has been boiled down, added to the broth, will give it the necessary degree of consistence. French cooks add three or four onions to these preparations of poultry (the last of which is called a " galantine"). Sufficient for a pie, two fowls bound and roUed.