Stuffed Fowl

Ingredients

• 1 teaspoonful grated lemon rind
• 1 do. pepper
• 1 do. salt
• 1 do. sweet herbs
• 1 do. parsley
• 1 egg
• 4 tablespoonfuls bread crumbs
• 2 do. suet
• A little powdered mace
• A few grains cayenne
• A little minced ham

Method

1. 1

   Mix the whole with the egg, which should be slightly beaten, and place in the breast of the fowl.

2. 2

   Truss and roast as follows.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 11. The excerpt below is the record exactly as published.

^ teaspoonful grated lemon rind 1 quart aspic jelly ^ lb. sausages J lb. bread crumbs 1 teaspoonful salt ^ do. pepper 2 eggs. Bone the fowl, commencing by cutting straight down the back, and removing the wings, then the legs, and last of all the body, taking care not to break the outside skin, nor the inner skin ; cut off the head and remove the skeleton, draw 23 the legs and wings inside, spread flat on a board, and cover with a forcemeat made with the sausages, bread crumbs, sweet herbs, salt, pepper, cayenne, and lemon rind, all mixed together with the eggs (beaten). Lay on the top of the forcemeat the tongue or ham, and a row of truffles or walnuts, roll up and sew together, taking care to secure the ends ; roll in a linen cloth, and bind firmly with tape, boil two hours in some stock, made as follows : Take the bones and trimmings from the fowl, put into a pan with three pints of cold water, half teaspoonlul peppercorns, blade of mace, sprig of parsley, and one onion ; boil one hour, then put in the fowl. When the fowl is boiled sufflciently, lift out and put between two plates with a weight on the top. Allow this to stand until cold, then remove the cloth, and draw out the stitches carefully ; put into a mould, large enough to take the fowl, half-an-inch of good aspic jelly (page 230), which may be made from the stock in which the fowl has been boiled. When set, lay in the fowl and cover with more jelly, just liquid, but not hot ; when set, dip into warm water and turn out quickly ; decorate with chopped parsley, aspic jelly (which may be coloured), hard boiled white of egg cut in fancy patterns, and three silver hatlet skewers will be an improvement. No. 62. CALF’S HEAD (Boned and Stuffed). 1 calf’s head ^ teaspoonfnl lemon rind 1 teaspoonful salt i teaspoonful pepper J teaspoonful powdered mace 1 teaspoonful minced parsley J teaspoonful minced sage 1 carrot 1 onion 1 doz. peppercorns 1 egg J lb. bread crumbs 2 oz. suet A blade of mace A strip of lemon peel Take the calfs head, blanched, and the hair removed, take out the brains, put the head into a pan of boiling water, and simmer three-quarters of an hour ; take out, and when nearly cold remove the bones and tongue. Prepare a forcemeat with the bread crumbs, suet, parsley, sage, mace, salt, and 24 pepper, mixed with one egg ; add to it the brains, first washed in cold water, then in warm, then boiled and chopped. Lay open the head, spread on the forcemeat, skin the tongue, lay in the centre, whole or cut up ; roll up the head and sew together, wrap in a linen cloth and hind firmly. Put the bones together with one carrot, one onion, a blade of mace, one dozen peppercorns, a strip of lemon peel, three pints of cold water, to stew for one hour ; remove bones, and stew the head in this liquor two and a half hours; remove the cloth and serve with parsley or oyster sauce (pages 118 and 114). This may also be served cold. No. 53. i lb. beef i lb. potatoes A dust of parsley CORNISH PASTIES. 4 teaspoonful salt J teaspoouful pepper i a small onion, minced Cut up the beef and potatoes into small squares, mix with them the pepper, salt, onion, and parsley. Make a dripping paste (page 85) of half lb. flour. Roll out, and cut into six or eight squares or rounds ; fill the centre with the above mixture, wet the edges, fold over three-corner ways and thoroughly seal ; bake half-an-hour. No. 54. DUCKS (to Roast). The ducks should be well plucked and singed, the pinions cut off to first joint, the feet left on and scalded and skinned ; pass a skewer through the pinions, also the top part of the legs. Draw the bottom part of the legs over the back and tie ; roast three-quarters to one hour, basting thoroughly ; serve with a brown gravy, and sage and onion stufiing as for goose (page 27) may be used if liked. Green peas should be served when in season. 25 No. 55. STUFFED FOWL. J teaapoonful grated lemon rind i do. pepper I do. salt I do. sweet herbs 1 do. parsley 1 egg 4 tablespoonfula bread crumbs 2 do. suet A little powdered mace A few grains cayenne A little minced ham

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