Widgeon, Gravy for

Ingredients

• the strained juice of two lemons
• a little salt
• a little cayenne

Method

1. 1

   Stir the strained juice of two lemons into a saucepan, add a little salt and cayenne.

2. 2

   Serve the gravy very hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2282. The excerpt below is the record exactly as published.

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 for (another way).— See Orange Gravy for Teal, Widgeons, &c. Widgeon, Hashed. — Cut the best parts of the widgeons into neat pieces. Place them on a dish, cover them over, and place them in a cool pantry till wanted. Put the carcases and trimmings of the birds into a small saucepan with the remains of the gi-avy that was served with them, or, failing this, with a httle broth or water. Let them simmer gently till the liquor is strong and good, then rub the gi-avy with the little pieces of meat that have fallen from the bones through a sieve. Add a wine-glassful of sherry to the sauce, and put it back into the saucepan with the pieces that were put aside. Let these heat gently till they are warmed through. Of course they must not be allowed to boil. Arrange them on toast upon a hot dish, pour the gravy over, and serve. Time, a few minutes to heat the pieces. Widgeon, Boasted.— Rub the breast of the widgeon with the liver till it is red. Truss it securely, and put it do-wn before a clear fire. Flour it, and baste frequently till done. Servo on toast in a dish, and send the gravy to table with it. It is generally preferred that a -widgeon should be underdressed. If liked, it may be stuffed with the liver pounded and mixed with a few bread-crumbs, a little pepper, salt, and grated lemon-rind, and bound together with the yolk of an egg. Time to roast the widgeon, a quarter of an hour ; if liked well done, twenty to twenty-five minutes. Probable cost. Is. each. Widgeon are -seldom offered for sale. Sufiicient, two for a dish. WiggS. — Put half a pint ef warm milk to three-quarters of a pound of fine flour ; mix in it two or three spoonfuls of light yeast. Cover it up, and set it l«efore the fire an hour, in order to make it rise. . Work into it four ounces each of sugar and butter; make it into cakes, or WIL ( 1124 ) WIL " wiggs," with as little flour as possible and a few caraway-seeds, and take them quickly. Wilberforce Pudding. — Make batter the same as for a batter pudding. Butter a baking-dish, put in the batter; take some apples, rub them clean with a cloth, take out the stalk and blossom, and do not pare them or take out the cores. Put them in the batter, and bake in a quick oven. If the apples are pared before they are put in the pudding they mash among the batter as soon as they are hot, and make the pudding soft ; but when baked whole the pudding is light, and eats very well. Use butter and sugar for sauce. Wild Boar, — This dish is prepared and dressed in the same way as pork. Generally the flesh of the wild boar is cut in fillets or cutlets, or in slices, which are laid in a stew- pan with butter, chives, parsley, thyme, basilic. When the slices are half done take them off, and let them steep in their own gravy a day and a night; then fry them, and serve with pickled gherkins. Wild Boar Cutlets.— Take the under fillets of a wild boar ; cut them into slices three-quarters of an inch thick and the shape and size of a cutlet. Lay these in an earthen pan, cover, with equal parts of vinegar and white wine, and add a head of garlic and a little salt

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