Wild Fowl Truffled Sauté

Ingredients

• a bit of lean ham
• a sheep's melt
• four shallots
• half a dozen mushrooms chopped fine
• two or three ounces of truffles
• a bunch of herbs consisting of parsley-root, one bay-leaf, and a very small sprig of thyme
• a little bit of mace
• four grains of allspice
• a small lump of butter
• half a pint of port wine
• half that quantity of broth

Method

1. 1

   Cut up the raw birds and put the heads, necks, and giblets into a stewpan with ham, sheep's melt, shallots, mushrooms, truffles, herbs, mace, allspice, and butter.

2. 2

   Fry until the ham is brown, then pour in port wine and broth.

3. 3

   Stew and reduce for two hours, season and strain.

4. 4

   Fry the limbs of the birds in butter, dredge with flour, and pour in the sauce with sliced truffles.

5. 5

   Simmer gently for ten minutes, then squeeze in lemon juice and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2289. The excerpt below is the record exactly as published.

WUd Fowl, Truffled Saut^ of.— Cut up the raw birds, and put the heads, necks, and giblets into a stewpan with a bit of lean ham, a sheep's melt, four shallots, half a dozen mush- rooms chopped fine, the parings of two or three ounces of truffles, a bunch of herbs consisting of parsley-root, one bay-leaf, and a very small sprig of thyme, a little bit of mace, four grains of allspice, and a small lump of butter. Lot these all fry together until the ham is brown ; after whieh pour in haK a pint of port wine and half that quantity of broth

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