Many people like duck underdone; when this is so,
half an hour in a hot oven will cook a quite young one;
the usual time for a duck weighing four pounds is one
hour. Make brown gravy in the dripping-pan with the
stock from the giblets, chopping the liver and gizzard,
and skimming off all grease, let this boil down until
I go Practical Recipes,
rich and brown. Send hot apple sauce to table with the
duck.
A goose is cooked and trussed exactly as duck, except-
ing that in no case should the feet of a goose be left on.
The time for a young goose is one hour and a half; it
should be frequently basted, and served very brown. If
the skin is very fat and oily, some prefer to parboil the
bird half an hour in salt and water; then flour it, and
put it in a very hot oven, or it will not -brown; once it
begins to color, the heat maybe a little slackened; serve
with brown giblet sauce✪ Roast Duck or Goose and apple sauce in separate
tureens.
ROAST CAP02^.
Follow the directions for roast turkey. If wanted for
a company dinner, it may be stuffed with chestnut force-
meat (see recipe), and served on a bed of watercresses.
CHAPTER XXVIIL
GAME.
As much as the French excel the English in soups
and all made dishes, so do the latter excel them in roasts
and game.
The English rule for game is to leave the natural
flavor unimpaired ; therefore they use no forcemeat, no
flavored sauces, no larding, butter only is used to baste,
and that liberally, and bread sauce which has little
flavor of its own, but is said to bring out that of game,
is served with it.
Therefore in the following recipes where I have pre-
scribed pork, I am following French or American taste;
but it may always be replaced by butter, / think, to ad-
vantage.
KOAST GROUSE, PRAIRIE HEi^, OR PARTRIDGE.
Clean as directed for poultry in general. If you wish
to serve these birds English fashion, instead of cut-
ting the head off, make a slit to take out the crop, and
twist the head round and bring it under the wing; rub
the breast and legs with lemon, then mix a teaspoonf ul of
salt, a quarter one of white pepper, and a tablespoonful
of butter together, put them inside the bird; take a slice
of fat pork, broad and long, and lay it over the breast
and legs; truss the bird into good shape with skewers
and twine, and roll it in buttered paper. Put in a drip-
191
ig2 Practical Recipes,
ping-pan in a quick OYen, leave it half an hour; then
take off the paper, dredge the bird with flour lightly,
and baste thoroughly, put it in a part of the oven where
it will brown quickly. When a good color take it up,
remove strings and skewers, but not the slices of pork;
put a little stock or boiling water in the dripping-pan
stirring well, skim off the grease, then squeeze in the
juice of half an orange, add a little pepper and salt, and
serve with bread sauce.
BKOILED PRAIRIE HEK, OR PARTRIDGE. ✪ Another Way to Cook Partridge
Page 98 · 4 recipe records on this page
Presented as published in 1885. 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
Many people like duck underdone; when this is so, half an hour in a hot oven will cook a quite young one; the usual time for a duck weighing four pounds is one hour. Make brown gravy in the dripping-pan with the stock from the giblets, chopping the liver and gizzard, and skimming off all grease, let this boil down until
I go Practical Recipes,
rich and brown. Send hot apple sauce to table with the duck.
A goose is cooked and trussed exactly as duck, excepting that in no case should the feet of a goose be left on. The time for a young goose is one hour and a half; it should be frequently basted, and served very brown. If the skin is very fat and oily, some prefer to parboil the bird half an hour in salt and water; then flour it, and put it in a very hot oven, or it will not -brown; once it begins to color, the heat maybe a little slackened; serve with brown giblet sauce and apple sauce in separate tureens.
ROAST CAPON.
Follow the directions for roast turkey. If wanted for a company dinner, it may be stuffed with chestnut forcemeat (see recipe), and served on a bed of watercresses.
CHAPTER XXVIIL GAME.
As much as the French excel the English in soups and all made dishes, so do the latter excel them in roasts and game.
The English rule for game is to leave the natural flavor unimpaired ; therefore they use no forcemeat, no flavored sauces, no larding, butter only is used to baste, and that liberally, and bread sauce which has little flavor of its own, but is said to bring out that of game, is served with it.
Therefore in the following recipes where I have prescribed pork, I am following French or American taste; but it may always be replaced by butter, / think, to advantage.
ROAST GROUSE, PRAIRIE HEN, OR PARTRIDGE.
Clean as directed for poultry in general. If you wish to serve these birds English fashion, instead of cutting the head off, make a slit to take out the crop, and twist the head round and bring it under the wing; rub the breast and legs with lemon, then mix a teaspoonful of salt, a quarter one of white pepper, and a tablespoonful of butter together, put them inside the bird; take a slice of fat pork, broad and long, and lay it over the breast and legs; truss the bird into good shape with skewers and twine, and roll it in buttered paper. Put in a drip-
ig2 Practical Recipes,
ping-pan in a quick OYen, leave it half an hour; then take off the paper, dredge the bird with flour lightly, and baste thoroughly, put it in a part of the oven where it will brown quickly. When a good color take it up, remove strings and skewers, but not the slices of pork; put a little stock or boiling water in the dripping-pan stirring well, skim off the grease, then squeeze in the juice of half an orange, add a little pepper and salt, and serve with bread sauce.
BKOILED PRAIRIE HEK, OR PARTRIDGE.
Records on this page
Braised TurkeyRoast Duck or GooseAnother Way to Cook PartridgeBroiled Prairie Hen or Partridge