European and American cuisine

Guinea Hen, Roasted. — Remove the feathers from a nice pair of young hens ; singe, draw, wash, and dry them ; season with 1 tablespoonful salt, truss nicely, and lay them in a roasting pan ; spread over each hen 2 ounces butter, and tie over the breasts a large thin slices of larding pork ; add Y^ gill of boiling water ; set the pan in a medium-hot oven, and roast till done, basting frequently with their own gravy (if the gravy should get too brown, add a little more water). Shortly before serving, lay the fowls on a warm dish ; remove the fat from the gravy and add a little stock to it ; boil 2 minutes ; then strain, and serve with the birds. Capon, Roasted. — Season a well-cleaned capon with 1 tablespoonful salt ; rub the salt inside and outside ; twist the wings backward, truss it nicely ; spread 1 ounce butter over it, and lay 3 slices of larding pork over the breast ; place the capon in a roasting pan ; set the pan in a medium-hot oven ; roast and baste frequently until it is light brown all over ; then add a little boiling water ; continue to roast until done. Shortly before serving, lay the capon on a warm dish, remove all fat from the gravy ; add a little bouillon ; let it boil 2 minutes ; then strain and serve with the capon. Capon, Roasted and Filled. — Season a well-cleaned capon inside with 1 even teaspoonful salt, and stuff it with the following forcemeat : Place a saucepan with 1 ounce butter and Vs pint water over the fire ; as soon as it boils add 1 even cupful flour ; stir until it forms into a smooth paste and loosens from bottom of saucepan ; remove and put the paste into a bowl ; when nearly cold add the yolks of 2 eggs and 1 whole egg ; chop '/^ pound of lean veal very fine with 6 ounces suet or veal fat ; season with 1 teaspoonful salt, Ys even teaspoonf ul pepper, 1/8 teaspoonful nutmeg, 1/8 teaspoonful thyme ; mix all well together, then place the meat in a wooden chopping bowl and pound it fine with a potato masher ; add the cooked paste in small portions, and pound the whole thoroughly. Then place a saucepan with 1 ounce butter over the fire, add 1 fine-chopped onion, cook 5 minutes ; add 6 fine-chopped mushrooms, cook 3 minutes longer ; add this to the above preparation. Loosen the skin from the breast of a well-cleaned capon ; put a layer of this forcemeat over the breast under the skin, fill the remaining forcemeat into the body, sew it up ; twist the wings over the back ; run a skewer through the thigh and body ; tie it firmly with strings ; season with 1 even tablespoonf ul salt ; cover the breast with a large thin slice of larding pork ; spread 2 ounces butter over the capon ; place it in a roasting pan, set it in a medium-hot oven, roast and baste frequently with its own gravy till light brown all over ; then add a little broth from the giblets, which should be boiled in water; continue to roast and baste till done, which will take about iVt hour. Shortly before serving, melt 1 ounce butter in a saucepan, add 1 tablespoonf ul flour, stir and cook 3 minutes ; add IVt cupful giblet broth, and cook 5 minutes. Lay the capon on a warm dish, remove threads and skewers, free the gravy from fat ; add the gravy to the sauce in saucepan, cook a few minutes ; then strain into a clean saucepan,