Cut a Belgian hare or a fowl in small portions. Chop fine
a large onion and fry until transparent in a large spoon of
olive oil. Dredge the meat with flour, curry powder and
salt, mixed, and fry brown in the oil. Cover with three
cups of stock, add the onions and simmer slowly until the
meat is tender. Remove to a hot platter, strew thickly with
three sliced onions and half a cup of blanched, sliced al-
mon✪ Country Captain—East Indiands, which have been fried together in butter and drained.
Surround with rice.
376. GUINEA HEN EN CASSEROLE
Place a piece of pork or bacon in a casserole and on it a
young guinea hen, stuffed with highly seasoned crumbs and
trussed. Dust with salt and pepper and rub over it four
tablespoons of butter. Chop fine two onions, two carrots,
two green or red peppers (seeds removed), some celery, and
two skinned tomatoes and place in the casserole. Pour over
all a pint of soup stock✪ Guinea Hen en Casserole, cover tightly and cook in a medium
oven about an hour, or, until the hen is tender, basting oc-
casionally.
377. JUGGED HARE— ENGLISH
Fry a sliced onion in a large spoonful of butter and lard
mixed. Skim out and fry until brown a hare, cut into
joints and dredged with salt and flour. Place the pieces in
a deep earthenware jar — a large bean pot will answer —
and cover with a few slices of bacon, a pinch of mace, nut-
meg, a few whole cloves, pepper corns, half of a bay leaf,
two hard eggs, quartered, and a few force meat balls. Barely
cover with stock, seasoned with Worcestershire sauce, and
a little sherry or port✪ Jugged Hare—English. Tie a thick, well greased, paper over
the jar and cook in a moderate oven for three hours ; then
thicken the gravy with brown roux (No. 138), and serve in
the same pot.
io6 MEAT, POULTRY AND GAME
378. PIGEONS EN CASSEROLE—FRENCH
Line a casserole with thin slices of fat pork; tie the
pigeons in shape and place on top. Spread over them
a thick layer of mixed vegetables (carrot, celery, pepper,
parsley, half a turnip), chopped fine, a dozen button onions
and a cup of peas. Sprinkle with salt and pepper, cover
with more pork and add a very little boiling water✪ Pigeons en Casserole—French. Cover
tightly and cook in a slow oven for three hours. Serve in
the casserole.
379. PIGEON— CREOLE
Clean, wipe dry and cut into quarters three pigeons. Let
them stand in half a cup of olive oil for fifteen minutes ; then
drain the oil into a frying pan. Chop an onion, a bit of gar-
lic, a green pepper (without the seeds), and a tablespoon
of parsley. Fry in the oil until transparent; then add the
pigeons and brown them. Turn all into a casserole with a
can of tomatoes, salt, paprika and cayenne to taste; add a
tablespoon of minced salt pork, half a cup of pitted olives
and a pint of stock. Cover closely and simmer in the oven
for an hour and a half; then thicken the sauce with a
tablespoon or more of brown roux (No. 138). Sprinkle
with grated Parmesan before serving, and garnish with fried
toast cut in diamonds.
380. PIGEON PIE— ENGLISH ✪ Pigeon Pie—English
Page 58 · 6 recipe records on this page
Presented as published in 1915. 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
Cut a Belgian hare or a fowl in small portions. Chop fine a large onion and fry until transparent in a large spoon of olive oil. Dredge the meat with flour, curry powder and salt, mixed, and fry brown in the oil. Cover with three cups of stock, add the onions and simmer slowly until the meat is tender. Remove to a hot platter, strew thickly with three sliced onions and half a cup of blanched, sliced almonds, which have been fried together in butter and drained. Surround with rice.
376. GUINEA HEN EN CASSEROLE
Place a piece of pork or bacon in a casserole and on it a young guinea hen, stuffed with highly seasoned crumbs and trussed. Dust with salt and pepper and rub over it four tablespoons of butter. Chop fine two onions, two carrots, two green or red peppers (seeds removed), some celery, and two skinned tomatoes and place in the casserole. Pour over all a pint of soup stock, cover tightly and cook in a medium oven about an hour, or, until the hen is tender, basting occasionally.
377. JUGGED HARE— ENGLISH
Fry a sliced onion in a large spoonful of butter and lard mixed. Skim out and fry until brown a hare, cut into joints and dredged with salt and flour. Place the pieces in a deep earthenware jar — a large bean pot will answer — and cover with a few slices of bacon, a pinch of mace, nutmeg, a few whole cloves, pepper corns, half of a bay leaf, two hard eggs, quartered, and a few force meat balls. Barely cover with stock, seasoned with Worcestershire sauce, and a little sherry or port. Tie a thick, well greased, paper over the jar and cook in a moderate oven for three hours ; then thicken the gravy with brown roux (No. 138), and serve in the same pot.
378. PIGEONS EN CASSEROLE—FRENCH
Line a casserole with thin slices of fat pork; tie the pigeons in shape and place on top. Spread over them a thick layer of mixed vegetables (carrot, celery, pepper, parsley, half a turnip), chopped fine, a dozen button onions and a cup of peas. Sprinkle with salt and pepper, cover with more pork and add a very little boiling water. Cover tightly and cook in a slow oven for three hours. Serve in the casserole.
379. PIGEON— CREOLE
Clean, wipe dry and cut into quarters three pigeons. Let them stand in half a cup of olive oil for fifteen minutes ; then drain the oil into a frying pan. Chop an onion, a bit of garlic, a green pepper (without the seeds), and a tablespoon of parsley. Fry in the oil until transparent; then add the pigeons and brown them. Turn all into a casserole with a can of tomatoes, salt, paprika and cayenne to taste; add a tablespoon of minced salt pork, half a cup of pitted olives and a pint of stock. Cover closely and simmer in the oven for an hour and a half; then thicken the sauce with a tablespoon or more of brown roux (No. 138). Sprinkle with grated Parmesan before serving, and garnish with fried toast cut in diamonds.
380. PIGEON PIE— ENGLISH
Records on this page
Pigeon—CreoleCountry Captain—East IndianGuinea Hen en CasseroleJugged Hare—EnglishPigeons en Casserole—FrenchPigeon Pie—English