Stuffed Birds
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 362. The excerpt below is the record exactly as published.
half the intestine ; put this into a basin and mix with the bread- crumbs. Use only the white part (heart) of the celery ; wash and chop it finely. Mince finely the ham, beard the oysters and cut them into dice, put these with the ham into the basin, season with salt and pepper, and mix all well with two ounces of melted butter. Stuff the birds with this, truss them, and wrap each bird in a thin slice of bacon. Put the remainder of bacon in a roasting-tin ; upon this place the birds and roast for about twenty minutes in a fairly hot oven. Baste frequently. When done take up, untruss the birds, and dress them on suitably sized pieces of toasted bread on a hot dish, garnish with watercress, and serve with a boat of gravy and a glass dish of red currant jelly. 1232. Coq de Bruyere rdti (Boast Grouse). — Grouse should, like most game birds, be well hung if required for roasting purposes. It is advisable to keep them hung unplucked for about a week. Great care must be taken in plucking, so as not to injure the skin, which is more delicate when birds have hung than it is when freshly killed. When plucked, singe, draw, and truss the grouse similarly to fowls. Mix some butter with a little pepper and put a piece of butter about the size of a nutmeg into the body of each bird ; hang before a brisk fire or place in a tin if done in the oven ; the former method, how- ever, is the best and more correct way. In each case the birds must be very liberally basted with either oiled butter or hot bacon fat. Well hung or high game should always be well cooked. Grouse take from forty-five minutes to an hour, according to size. If cooked in the oven a thick piece of toasted buttered bread should be placed under each bird ; the toast thus used is served with the bird. When done take up, untruss, place on a hot dish, garnish with watercresses and fried bread-crumbs (No. 1237), and serve with gravy and bread sauce (No. 235). 426 THE NEW CENTUBY COOKEBY BOOK 1233. Lievre farci , etouffe ( Stuffed Hare, braised).- — 1 hare, 6 oz. cold poultry or game, 6 mushrooms, 1 egg, 2 oz. bread-crumbs, \ dessertspoonful of aromatic seasoning, 1 teaspoonful chopped parsley, 1 of chopped chives , 1 carrot, 1 onion, 3 cloves, 2 shallots, a bouquet of herbs, 2 glasses red roine, 1 gill brown stock, 4 pint brown sauce, larding -bacon, 4 oz. lean bacon, pepper and salt. Skin, draw, wash, and wipe the hare ; cut out some of the fleshy parts from the sides or underneath, where it will show least, clean and wash the liver and heart ; chop these and the flesh cut out very finely, chop likewise the cooked game or poultry, previously freed from skin, bone, and gristle, also the mushrooms ; peel and chop the shallots. Put the chopped ingredients in a basin, add the bread- crumbs, aromatic seasoning, parsley, and chives ; mix well and moisten with the egg. Stuff the hare with this, and truss and skewer it. Lard the breast and sides with strips of larding-bacon, cut the lean bacon, carrot, and onion into slices and put into a saute- pan or braisiere, add the cloves and bouquet garni. Place the hare in the pan, moisten with the wine and stock, cover with buttered paper, and braise in a moderately-heated oven for two hours ; baste occasionally. During the last half-hour add the sauce, previously heated. Take out the hare, remove the skewers and string and put on a hot dish, strain the sauce into a stewpan, skim off the fat, season with pepper and salt to taste, let simmer for a few minutes. Pour the sauce over the hare, or, if preferred, serve it separately in a sauce-boat. A garniture of quenelles godiveau (No. 401) and mushroom-heads and truffles dressed in groups round the dish will improve the dish, especially if served as a remove. 1234. JBecasses aux Huitves — One brace of woodcocks, 18 oysters, 3 yolks of eggs, 2 oz. bread-crumbs, 1 oz. butter, ^ gill cream, lemon-juice, pepper and salt, mace, ■§• pint demi-glace (No. 237). Pick, draw, and wipe the woodcocks, beard the oysters, and cut them into quarters. Mix the bread-crumbs
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Cook this with the app: pantry check, scaling, and the assistant.