Poultry Bagout

Ingredients

• Partially roast the bird
• a large onion stuck with two cloves
• the thin rind of a quarter of a lemon rolled
• half a teaspoonful of allspice
• half a teaspoonful of whole pepper
• as much stock — or, failing this, water — as will cover the ingredients
• a little salt if required
• two ounces of butter
• as much flour as will make it into a paste
• a dessert-spoonful of lemon-juice
• a glass of port or claret

Method

1. 1

   Partially roast the bird.

2. 2

   When half dressed, put it into a stewpan with bones, onion, lemon rind, allspice, pepper, stock or water, and salt.

3. 3

   Simmer gently until done.

4. 4

   Strain the gravy, skim fat, dissolve butter, mix with flour to make a paste, add hot liquor, lemon juice, and wine.

5. 5

   Boil briefly, pour gravy over meat, garnish with toasted sippets, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1359. The excerpt below is the record exactly as published.

oultry, Bagout of.— This recipe may be followed with almost any kind of poultry or game. Partially roast the bird in the usual way. When it is half dressed, take it down, and, if liked, di\ide it into joints, or it may be stewed whole. Put it into a stewpan with any bones or trinxmings that may be at hand, a large onion stuck with two cloves, the thin rind of a quarter of a lemon rolled, half a tea-spoonful of allspice, haK a tea-spoonful of whole pepper, as much stock — or, failing this, water — as will cover the ingredients, and a httle salt if requu-ed. Simmer all veiy gently till the bird is done enough, then pour off the liquor, and keep the l)irds hot. Strain the gravy, and skim the fat from it. Dissolve two ounces of butter in a stewpan, and mixsmoothl}^ with it as much flour as will make it into a paste, add gradually the hot liquor, a dessert- spoonful of lemon- juice, and a glass of port or claret

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