German cookery for the English kitchen

Garnish with the stuffed crayfish, cauliflower gr asparagus, little crescents of puff paste, baked a delicate brown, aiid parsley. Reis mit Huhn. (Chicken Rice.) For 6 Persons. Time of Preparation : 2 hours. \ lb. rice. 2 chickens, i^ pint water. I onion. I tablespoonful chopped parsley. f pint fricassee sauce. I tablespoonful salt. Soup herbs (carrots, turnips, parsley root, celery, etc.). A little Meat Extract. Scald the rice well and fill with it the bottom of a wellbuttered pudding mould, that has a tightly-fitting lid to it. Cut each chicken into 6 pieces, sprinkle with the parsley and lay on the rice. Dissolve the butter, boil it up with the water and salt, and pour into the mould. Close the latter and boil for 2 hours. With the giblets, soup herbs and a little Meat Extract, make | pint stock and with it prepare a fricassee sauce. (See recipe, page 57.) Game and Poultry. 77 Turn out the chicken and rice on to a deep dish and serve with the sauce. Tomato pur6e, green peas and cauliflower, or chopped mushrooms may be cooked with the chicken and rice and greatly improve the flavour of the dish. Perlhuhn. (Guinea Fowl.) Prepare in the same manner as capon and chicken^ also for ragouts and fricassees. Geschmorte Tauben. (Braised Pigeons.) For 6 Persons. Time of Preparation : 2 hours. 6 young pigeons. 4 oz. butter. I gill cream. I teaspoonful flour. I y, minced pork. 1 oz. breadcrumbs. J oz. butter. 2 eggs. I yolk. Nutmeg and salt to taste. Wash and dry the pigeons well and rub over, inside and out, with salt. Chop up the livers, gizzards and hearts very finely and mix with the eggs, breadcrumbs, parsley and a little nutmeg and salt to taste, to form a stuffing with which the crops are filled. Braise the pigeons in 4 oz. butter, adding water from time to time, and finally (when the pigeons are done and taken out) a gill of cream, thickened with a teaspoonful of flour, to form a sauce, which should be brought to the boil. The pigeons may be served with a border of stewed chestnuts, or of rice and green peas, in the latter case the dish is called ^^ Rizi Pizi." # Tauben-Fricassee. (Pigeon Fricassee.) This is prepared in the same manner as Chicken. Fricassee. {See recipe, page 75.) 78 Wild und GeflUgel. Pote oder Truthahn. (Roast Turkey.) For 8 Persons. Time of Preparation : 3 J hours. One turkey. | f lb. butter. (For the stuffing,) 1 oz. breadcrumbs. 4 oz* butter. 2 eggs. 2 oz. pork fat. 4½ oz. boiled lean pork. 2 boiled pigs' kidneys. 5 oz. cold roast veal. The turkey liver. 2 oz. bacon. I teaspoonful chopped onions. I oz. fresh truffles. {or \ oz. dried truffles.) Some chopped parsley. A pinch of pepper and salt. Pass the pork fat, lean boiled pork and roast veal twice through the mincing machine. Boil the kidneys, cut them into dice, mix the fat, pork, veal and kidneys with the breadcrumbs, eggs, finely-chopped truffles, onions, salt and pepper to form a stuffing. Fill the crop of the turkey with this and then sew it together Rub the turkey inside with salt, chopped parsley and lemon juice, and rub salt over the outside of the turkey also. Place then in a deep baking tin with a pint of boiling water. For 15 to 20 minutes, let the turkey stew in the water alone. Then add | lb. browned butter and roast, basting well, till done. Truthahn-Fricassee und Ragout. (Turkey Fricassee and Ragout.) 1 These are prepared in the same manner as Chicken Fricassee and Ragout. Gansebraten. (Roast Goose.) Rub the goose over, inside and out, with salt. Place in it several stalks of marjoram and fill with little apples, then sewing together. The apples should be cored, but Game and Poultry. 79