Cygnet to Roast

Ingredients

• three pounds of beef
• three boiled onions
• a quarter of a pound of butter
• a table-spoonful of salt
• a tea-spoonful of pepper
• a whole nutmeg grated
• equal quantities of strong beef gravy and port wine
• red currant jelly

Method

1. 1

   Truss the cygnet like a goose.

2. 2

   Make stuffing with chopped beef, onions, butter, salt, pepper, and nutmeg.

3. 3

   Stuff the cygnet and sew it up.

4. 4

   Roast like haunch of venison, covering with paper and basting.

5. 5

   Near the end, remove paper to brown.

6. 6

   Serve with a sauce of beef gravy and port wine, and red currant jelly.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 458. The excerpt below is the record exactly as published.

ygnet, To Hoast. — Truss this bird in the same way as a goose. Make a stuffing of three pounds of beef, fat and lean together, chop it small with three boiled onions, a quarter of a pound of butter, a table-spoonful of salt, a tea- spoonful of pepper, and a whole nutmeg grated. Pound it smoothly in a mortar, stuff the cygnet, and sew it up securely, to prevent the grav}?- escaping. It is generally cooked in the same way as haunch of venison, with a thick crust over it, but this is unnecessary. The gravy may be kept by covering it with paper from the outset, heating it gradually through, basting it patiently and thoroughly, and when it is nearly finished removing the paper, and bring- ing it near the fire to brown. Send it to table with a sauce made of equal quantities of strong beef gravy and port wine. Red currant jelly

Cook this with the app: pantry check, scaling, and the assistant.