Widgeon Gravy

Ingredients

• a quarter of a pint of veal stock
• an inch of thin lemon-rind
• three leaves of basil
• a thin slice of onion
• a glassful of port
• a little salt
• a little cayenne

Method

1. 1

   Boil veal stock with lemon rind, basil, and onion.

2. 2

   Strain, then add lemon juice, port, salt, and cayenne.

3. 3

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2281. The excerpt below is the record exactly as published.

a little salt, and a little more nutmeg grated. Mix them all together, pour it over the bread, and bake it. Three rows of bread and butter are sufiicient for a dish of a moderate size, as it swells considerably. Slices of bread and beef- suet chopped fine wiU answer the purpose of bread and butter for a family pudding. Let it stand an hour after the milk has been put to it before it is put into the oven. More eggs may be added, and cream used instead of milk, if it is intended to be very rich. Some people j)ut a little brandy into it. Whortleberry. — This berry sometimes goes under the names of windberry, bartleberry, and bilben-y. It grows wild in great abundance upon oui- heathy commons and uncultivated hills. It is also plentiful in the northern parts of Europe. The fruit is seldom brought to market, but it is much relished by some persons in tarts or cream, and made into jellies. There are several varieties of whortleberry; the purple are rather larger than juniper-berries, and are covered with a fine blue or purple bloom, like the bloom of plums. They are seldom culti- vated. This little berry makes an excellent jelly, being treated exactly in the same manner as currant jelly, to which, in flavour, it is far superior. It, however, requires a pound and a haK of sugar to each pint of juice. It will keep good two years, and if properly and carefully made be better the second year than the first. Whortleberry Jam (a German recipe). — Jloisten the sugar with wine, and boil it well. To four quarts of fruit allow two poucids of sugar and half an ounce of powdered cinnamon. "When the sugar boils in transparent bubbles, throw in the fruit, and keep stirring till it is of a smooth consistency and no more thin juice collects on the top. Sprinkle in the cinnamon just before it is done. Widgeon. — The common widgeon is plenti- ful in Britain during winter. The flesh is good for the table. The American widgeon forms also an esteemed food. It breeds chiefly in the northern parts of America, and is common in winter on the coasts of the United States and in the rice-grounds. Widgeon, Gravy for.— Put a quarter of a pint of veal stock into a saucepan with an inch of thin lemon-rind, three leaves of basil, and a thin slice of onion. Let the liquor boil a few minutes, and strain it. Put with it the clear juice of a lemon or of a Seville oi-ange, and add a glassful of jiiort and a little salt and cayerme. Send it to table very hot. Or dissolve an ounce of fresh butter in a saucepan, stir into it the strained juice of two lemons, and add a little salt and cayenne. Send the gra-\y to table in a tureen and very hot. Many cooks score the breast of the bird deeply, and pour the gravy over it ; but this plan is not to be recommended, because many ^Dersons prefer widgeon without gravy. Sufiicient for two birds. Widgeon, Gravy

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