Roast Bird

Ingredients

• Poultry or game
• 1 ounce of butter
• pepper
• salt
• mushrooms
• a little bread soaked in milk

Method

1. 1

   Poultry or game is improved if stuffed with a stuffing made of a little bread soaked in milk, 1 ounce of butter, pepper, salt, and mushrooms.

2. 2

   Cook the stuffing for a few minutes before putting it in the bird.

3. 3

   Roast the bird with a toast under; baste it frequently, and serve it on the toast.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 41. The excerpt below is the record exactly as published.

Eoast Bird. Poultry or game is improved if stuffed with a stuffing made of a little bread soaked in milk, 1 ounce of butter, pepper, salt, and musbrooms. Cook the stuffing for a few minutes before putting it in the bird. Roast the bird with a toast under ; baste it frequently, and serve it on the toast. 285. — Partridges “ a la Parisienne.” Toss the partridges in butter on a slow fire ; before they begin to brown add a lump of glaze, some good stock, a glass of white wine. Sprinkle with a little flour, pepper, and salt. Simmer for three-quarters of an hour, by which time the partridges ought to be cooked. Continue simmering the sauce some time longer; stir in at the last a lump of butter, pass through a sieve, and serve over the partridges. 286, — Partridges “ a I’Estouffade.” Lard the partridges; put them in a saucepan, with some onion, carrots, a couple of slices of larding pork, a bunch of herbs, stock and white wine, pepper and 116 WHOLESOME COOKERY. salt; cover the saucepan very tightly, and simn^er very gently until the birds are cooked. Cook the sauce a little longer ; skim it very carefully, pass through a sieve, and serve over the partridges. This dish is good if done in a slow oven in a covered jar. 287. — Partridges “a la Portugaise.” Cut your partridges into joints; fry them in oil, with a clove of garlic and a Spanish onion ; to this add a small quantity of very thick tomato sauce. Simmer the whole together, and serve with fried sippets and, if liked, a few stoned olives. 288. — Salmis of Partridges. Blend some flour and butter together in a saucepan — do not let it become brown — add some stock or gravy, an equal quantity of red wine, 1 shallot, bunch of herbs, pepper, and salt ; simmer this for half an hour ; strain it. Have your cooked partridges cut into joints and fillets ; simmer them in this sauce without allow- ing them to boil ; add juice of lemon. Dish up the ]>artridges on fried sippets witli the sauce ovei*. N.B. — All game is good dressed in this manner. 289. — Pheasant “ en Souffle.” Remove the skin and bones from a roasted pheasant ; pound the meat (and livers, if the bird was MEATS AND BIRDS. 117 not a high one) in a mortal’. Put the pounded meat in a saucepan with some rich stock or gravy j let it become quite hot, but do not let it boil ; then pass it through a hair sieve. Break the pheasant bones up small, and stew them down in a small quantity of gravy. Strain the gravy, add a thickening of flour and butter, stir in a small lump of glaze. Continue sim- mering the sauce tfll it is nearly thick, then stir in a lump of butter, some grated nutmeg, then the pheasant purde; now beat in 4 yolks of eggs; lastly, beat in (adding small quantities at a time) 2 whites of eggs stiffly whisked. Pour the mixture in a souffle case or cake tin, bake in the oven until it rises : will take about 20 minutes. Must be eaten at once ; if it waits at all, it is spoilt. Remains of chickens or partridges make excellent souffles. 290. — Roast Cluails. Wrap each quail in a vine leaf, wrap it again in a very thin layer of fat bacon ; roast them before the fire. They ouglat not to take more than 20 minutes. 291. — Roast Hare. When the hare is prepared for roasting, lard it with a fine needle. Boil a little vinegar with a little water, sliced onion, thyme, bay leaf, parsley, pepper, salt, and some butter. When it is cold, pour it over the hare and 118 WHOLESOME COOKEBY. leave it for 24 hours ; then wipe the hare and roast it before the fire. Baste it well with the liquor it has been soaking in. Serve with its gravy thickened. N.B. — The above recipe is for a tolerably fresh- hilled hare. N.B. — Some people treat the hind part of a hare in this manner, and reserve the front part for a “ civet.” 292.—“ Civet ” of Hare. Cut the hare into pieces; toss it in a few ounces of butter, with some small pieces of slightly salted bacon ; when a little coloured, add 2 tablespoonfuls of flour and a couple of tumblers of light red wine. Add pepper, spices, bunch of herbs, bay leaf, a clove, and an onion. Let this simmer very slowly by the side of the fire for 5 hours (can be done in a jar in the oven). Have some small onions; toss them in butter till slightly brown, moisten with stock, add a pinch of sugar, and cook them slowly. When the hare is nearly cooked, take out the herbs and onion, and add a few mushrooms

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