Teal, Roasted

Ingredients

• two for a dish
• a pinch of cayenne
• a cut lemon

Method

1. 1

   Pluck and truss the birds, flour them, roast before a brisk fire without basting for the first few minutes.

2. 2

   Serve with brown gravy and a pinch of cayenne on the breast, and lemon juice at serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1976. The excerpt below is the record exactly as published.

Teal, Eoasted. — Carefully pluck and draw the birds, and truss them like wild duck. Flour them w^ell, and put them down before a brisk fire. Do not baste them, for the first two or three minutes, as this will help to keep the gxavy in ; afterwards baste them Liberally. ^^^len the birds are nicely browned, and the steam draws to the fire, they may be served. Put them on a hot dish, and serve with a httle brown gravy round them : send a little more gravy to table in a tureen. Sprinkle a pinch of cayenne on the breast, and squeeze a little lemon- juice upon it at the moment of serving. Send a cut lemon to table with the birds. A very good hash may be made of the remains of teal. Time to roast, ten to fifteen minutes. Probable cost, uncertain, teal being seldom oftered for sale. Sufficient, two for a dish

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