Draw and singe them and wash very clean, and divide them
as you would chicken for a fricassee, season each piece with
pepper and salt and dust with flour✪ Roast Chickens; melt in a frying-pan
a quarter of a pound of butter; when hot, lay in the pieces of
duck, fry a nice brown \ put the giblets in with the ducks, then
cover with hot water and stew until tender, letting the water
oook almost dry at the last; add half a teacup of currant jelly,
the same of Port wine ; boil three minutes, and serve with the
gravy over them ; thicken with a teaspoon of browned flour.
^ Haunch of Venison Boasted.
Wash and wipe the meat with a dry cloth, make a thick paste
of flour and water, butter a large sheet of paper and cover the
venison with it ; roll out the paste three-quarters of an inch
thick, lay this over the fat side, cover it with three or four sheets
of thick white paper and tie it securely with wrapping-cord ;
baste well all the time it is roasting to prevent the paper and
string from burning. A haunch of twelve pounds will require
three hours to roast, a larger one in proportion ; half an hour
before it is done, take it from the oven, cut the strings, take off
the paste and paper, dredge it with flour and season with pepper
and salt ; put it back in the oven, baste it with butter and roast
for half an hour longer, or until it is of a fine brown, basting it
frequently; when the venison is done, thicken the gravy with a
leaspoonful only of browned flour, aid a glass of Port wine and
88 COOKERY FROM RXriffSXENCE.
% tablespoonfiil of camnt jelly, simmer until the jelly u diB*
Bolyed, pour over the meat and serve. A saddle of venison is
eooked precisely the same way.
* Tenison Steaks.
To broil them, oat them half an inch thick, broU over a iNrighi
fire ; when done, season with oayenne pepper and salt ; melt
over the fire in a small stew-pan a tablespoonfal of currant jelly
and a piece of butter the siie of an egg, pour over the steaks
and serve. If you wish to cook them in the chafing-dish, cut
half the thickness, lay them in the dish, season with pepper and
salt^ add butter and currant jelly, and simmer a few minutes.
Heck and Shoulder of Venison.
Season and roast the same as mutton, and serve with currant
jelly separate.
* Venison Pasty.
Take the meat from a breast or shoulder of venison, cut it
into pieces about two inches square ; crack the bones and put
them with all the trimmings of the meat in a stew-pan with
pepper and salt, and stew them for two hours ; strain them out
and put the meat you intend for the pie into this broth, add to
it three gills of Port wine, two onions cut in slices, three blades
of mace, a dozen blades of allspice and a quarter of a pound of
butter ; let the meat^itew in this until half done ; take out the
meat and put it in a deep dish, pour over enough of the gravy
to cover it, with a teaspoonAil of flour stirred into a paste with a
little of the broth ; cover with half puff paste, ornament the top,
and bake it nearly two hours in a slow oven. Before you send
it to table, add the juice of a lemon to the remainder of the
gravy and half a g^ of Port wine ; give it a boil up and pour
it through a smidl opening in the crust.
* Quails or Partridges.
Singe, draw and wash them ; truss the legs and wings to the
body, cover the breast with a slice of ht bacon, lay them in s
POULTRY AND OAME. 89
PAD, With Tery little water round them, season with a little pep-
per and dust lightly with flour, baste them frequently with the
drippings, and roast them for fifteen or twenty minutes. Sim-
mer the giblets for an hour or more ; when the birds are dished,
torn the giblets into the pan } they should have yery little broth
OB ihem ; dust in a little flour, add a glass of Port wine, boil up
onoei pour oyer the birds and serve.
♦ Frogs. ✪ Fried Oysters
Page 43 · 5 recipe records on this page
Presented as published in 1905. 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
Draw and singe them and wash very clean, and divide them as you would chicken for a fricassee, season each piece with pepper and salt and dust with flour; melt in a frying-pan a quarter of a pound of butter; when hot, lay in the pieces of duck, fry a nice brown \ put the giblets in with the ducks, then cover with hot water and stew until tender, letting the water cook almost dry at the last; add half a teacup of currant jelly, the same of Port wine ; boil three minutes, and serve with the gravy over them ; thicken with a teaspoon of browned flour.
^ Haunch of Venison Boasted.
Wash and wipe the meat with a dry cloth, make a thick paste of flour and water, butter a large sheet of paper and cover the venison with it ; roll out the paste three-quarters of an inch thick, lay this over the fat side, cover it with three or four sheets of thick white paper and tie it securely with wrapping-cord ; baste well all the time it is roasting to prevent the paper and string from burning. A haunch of twelve pounds will require three hours to roast, a larger one in proportion ; half an hour before it is done, take it from the oven, cut the strings, take off the paste and paper, dredge it with flour and season with pepper and salt ; put it back in the oven, baste it with butter and roast for half an hour longer, or until it is of a fine brown, basting it frequently; when the venison is done, thicken the gravy with a leaspoonful only of browned flour, aid a glass of Port wine and
88 COOKERY FROM RXriffSXENCE.
% tablespoonful of currant jelly, simmer until the jelly is dissolved, pour over the meat and serve. A saddle of venison is eooked precisely the same way.
* Venison Steaks.
To broil them, cut them half an inch thick, broil over a bright fire ; when done, season with cayenne pepper and salt ; melt over the fire in a small stew-pan a tablespoonfal of currant jelly and a piece of butter the siie of an egg, pour over the steaks and serve. If you wish to cook them in the chafing-dish, cut half the thickness, lay them in the dish, season with pepper and salt, add butter and currant jelly, and simmer a few minutes.
Neck and Shoulder of Venison. Season and roast the same as mutton, and serve with currant jelly separate.
* Venison Pasty.
Take the meat from a breast or shoulder of venison, cut it into pieces about two inches square ; crack the bones and put them with all the trimmings of the meat in a stew-pan with pepper and salt, and stew them for two hours ; strain them out and put the meat you intend for the pie into this broth, add to it three gills of Port wine, two onions cut in slices, three blades of mace, a dozen blades of allspice and a quarter of a pound of butter ; let the meat stew in this until half done ; take out the meat and put it in a deep dish, pour over enough of the gravy to cover it, with a teaspoonful of flour stirred into a paste with a little of the broth ; cover with half puff paste, ornament the top, and bake it nearly two hours in a slow oven. Before you send it to table, add the juice of a lemon to the remainder of the gravy and half a glass of Port wine ; give it a boil up and pour it through a small opening in the crust.
* Quails or Partridges. Singe, draw and wash them ; truss the legs and wings to the body, cover the breast with a slice of hot bacon, lay them in a
pad, with very little water round them, season with a little pepper and dust lightly with flour, baste them frequently with the drippings, and roast them for fifteen or twenty minutes. Simmer the giblets for an hour or more ; when the birds are dished, torn the giblets into the pan } they should have very little broth on them ; dust in a little flour, add a glass of Port wine, boil up onoei pour over the birds and serve.
♦ Frogs.
Records on this page
Roast ChickensFried OystersHaunch of Venison RoastedVenison SteaksVenison Pasty