Cutlets of Fowls, Partridges, or Pigeons
From Modern cookery, in all its branches, 1884
Serves 4
Serve with sauce in a tureen.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 257. The excerpt below is the record exactly as published.
tea- spoonful of salt, nearly a fourth as much of mace, a little grated nut- meg, and some cayenne ; flatten and form into good shape, the boned joints of chicken, and the flesh of the wings ; rub a little of the sea- soning over them in every part, dip them into beaten egg, and then into very fine bread-crumbs, and fry them gently in fresh butter until they are of a delicate brown. Some of the bones and trimmings may be boiled dowm in half a pint of water, with a roll of lemon- peel, MODERN COOKERY. [chap. xiv. 276 which, after being strained and cleared from fat, may he poured hot to some thickening made in the pan with a slice of fresh butter and a dessertspoonful of flour : a teaspoonful of mushroom-powder would improve it greatly, and a small quantity of lemon-juice should be added before it is poured out, with salt and cayenne if required. Pile the cutlets high in the centre of the dish, and serve the sauce under them, or in a tureen. CUTLETS OF FOWLS, PARTRIDGES, OR PIGEONS. (ENTREE.) ( French Receipt.) Take closely off the flesh of the breast and wing together, on either side of the bone, and when the large fillets , as they are called, are thus raised from three birds, which will give but six cutlets, take the strips of flesh that lie under the wings, and that of the merrythoughts, and flatten two or three of these together, that there may be nine cutlets at least, of equal size. When all are ready, fry to a pale brown as many diamond-shaped sippets of bread as there are fillets of fowl, and let them be quite as large; place these before the fire to dry, and wipe out the pan. Dip the cutlets into some yolks of eggs, mixed with a little clarified butter, and strew them in every part with the finest bread-crumbs, moderately seasoned with salt, cayenne, and pounded mace. Dissolve as much good butter as will be required to dress them, and fry them in it of a light amber-colour : arrange them upon the sippets of bread, pile them high in the dish, and pour a rich brown gravy or Espagnole round, but not over them. FRIED CHICKEN A LA MALABAR. (ENTREE.) This is an Indian dish. Cut up the chicken, wipe it dry, and rub it well with currie-powder mixed with a little salt ; fry it in a bit of butter, taking care that it is of a nice light brown. In the mean time cut two or three onions into thin slices, draw them out into rings, and cut the rings into little bits about half an inch long ; fry them for a long time gently in a little clarified butter, until they have gradually dried up and are of a delicate yellow-brown. Be careful that they are not burnt, as the burnt taste of a single bit would spoil the flavour of the whole. When they are as dry as chips, without the least grease or moisture upon them, mix a little salt with them, strew them over the fried chicken, and serve up with lemon on a plate. We have extracted this receipt from a clever little work called the “ Hand-Book of Cookery. HASHED FOWL. (ENTREE.) After having taken off in joints, as much of a cold fowl or fowls as will suffice for a dish, bruise the bodies with a paste roller, pour to them a uint of water, and boil them for an hour and a half to two CHAP. XIV. j POULTRY. 277 hours, with the addition of a little pepper and salt only, cr with a small quantity of onion, carrot, and savoury herbs. Strain, and skim the fat from the gravy, put it into a clean saucepan, and, should it require thickening, stir to it, when it boils, half a teaspoonful of flour smoothly mixed with a small bit of butter : add a little mushroom catsup, or other store-sauce, with a slight seasoning of mace or nut- meg. Lay in the fowl, and keep it near the fire until it is heated quite through, and is at the point of boiling : serve it with fried sippets round the dish. For a hash of higher relish, add to the bones when they are first stewed down a large onion minced and browned in butter, and before the fowl is dished, add some cayenne and the juice of half a lemon. TRENCH AND OTHER RECEIPTS FOR MINCED FOWL. (ENTREE.) Raise from the bones all the more delicate parts of the flesh of either cold roast, or of cold boiled fowls, clear it from the skin, and keep it covered from the air until it is wanted for use. Boil the bones well bruised, and the skin, with three quarters of a pint of water until reduced quite half ; then strain the gravy and let it cool ; next, having first skimmed off the fat, put it into a clean saucepan, with a quarter of a pint of cream, an ounce and a half of butter well mixed with a dessertspoonful of flour, and a little pounded mace, and grated lemon-rind ; keep these stirred until they boil, then put in the fowl, finely minced, with three or four hard-boiled eggs chopped small, and sufficient salt, and white pepper or cayenne, to season it properly. Shake the mince over the fire until it is just ready to boil, stir to it quickly a squeeze of lemon-juice, dish it with pale sippets of fried bread, and serve it immediately. When cT earn cannot easily be obtained, use milk, with a double quantity of butter and flour. To make an English mince, omit the hard eggs, heat the rowl in the preceding sauce or in a common bechamel , or white sauce, dish it with small delicately poached eggs (those of the guinea-fowl or bantam for example), laid over it in a circle and send it quickly to table. Another excelk nt variety of the disl is also made by covering the fowl thickly with very fine bread-crumbs
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Cook this with the app: pantry check, scaling, and the assistant.