Roast Widgeon

Ingredients

• a pair of widgeons
• rub them all over with cold butter
• dredge them with flour
• dust them with salt
• dust them with pepper

Method

1. 1

   Pluck and singe a pair of widgeons, cut off the heads and claws, draw the birds without breaking the entrails, and wipe them with a wet cloth; rub them all over with cold butter, dredge them with flour, and either roast them before a hot fire for fifteen minutes, or bake them about twenty minutes.

2. 2

   Carefully preserve all the gravy that flows from them; when they are nearly done, dust them with salt and pepper; serve them hot directly they are done, with the gravy which flows from them, and currant-jelly, or with orange essence made as follows.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 196. The excerpt below is the record exactly as published.

ROAST WIDGEON. Pluck and singe a pair of widgeons, cut off the heads and claws, draw the birds without breaking the entrails, and wipe them with a wet cloth ; rub them all over with cold butter,^ dredge them with flour, and either roast them before a hot fire for fifteen minutes, or bake them about twenty minutes. Carefully preserve all the gravy that flows from them ; when they are nearly done, dust them with salt

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