Recipes Of The Past: Fowl

Showing posts with label Fowl. Show all posts

Showing posts with label Fowl. Show all posts

WHITE SAUCE (a very Simple and Inexpensive Method)

Author: Top of the Rock Astronaut / Labels: Chicken, Fowl, Sauces

INGREDIENTS.--1-1/2 pint of milk, 1-1/2 oz. of rice, 1 strip of lemon-peel, 1 small blade of pounded mace, salt and cayenne to taste.

Mode.--Boil the milk with the lemon-peel and rice until the latter is perfectly tender, then take out the lemon-peel and pound the milk and rice together; put it back into the stewpan to warm, add the mace and seasoning, give it one boil, and serve. This sauce should be of the consistency of thick cream.

Time.--About 1-1/2 hour to boil the rice.

Sufficient for a pair of fowls.

Seasonable at any time.

WHITE SAUCE, made without Meat

Author: Top of the Rock Astronaut / Labels: Chicken, Fowl, Sauces

INGREDIENTS.--2 oz. of butter, 2 small onions, 1 carrot, 1/2 a small teacupful of flour, 1 pint of new milk, salt and cayenne to taste.

Mode.--Cut up the onions and carrot very small, and put them into a stewpan with the butter; simmer them till the butter is nearly dried up; then stir in the flour, and add the milk; boil the whole gently until it thickens, strain it, season with salt and cayenne, and it will be ready to serve.

Time.--1/4 hour.

Sufficient for a pair of fowls.

Seasonable at any time.

WHITE SAUCE (Good)

Author: Top of the Rock Astronaut / Labels: Chicken, Fowl, Sauces

INGREDIENTS.--1/2 pint of white stock, 1/2 pint of cream, 1 dessertspoonful of flour, salt to taste.

Mode.--Have ready a delicately-clean saucepan, into which put the stock, which should be well flavoured with vegetables, and rather savoury; mix the flour smoothly with the cream, add it to the stock, season with a little salt, and boil all these ingredients very gently for about 10 minutes, keeping them well stirred the whole time, as this sauce is very liable to burn.

Time.--10 minutes. .

Sufficient for a pair of fowls.

Seasonable at any time.

SAUCE FOR WILDFOWL

Author: Top of the Rock Astronaut / Labels: Fowl, Sauces

INGREDIENTS.--1 glass of port wine, 1 tablespoonful of Leamington sauce, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of lemon-juice, 1 slice of lemon-peel, 1 large shalot cut in slices, 1 blade of mace, cayenne to taste.

Mode.--Put all the ingredients into a stewpan, set it over the fire, and let it simmer for about 5 minutes; then strain and serve the sauce in a tureen.

Time.--5 minutes.

PARSLEY AND BUTTER, to serve with Calf's Head. Boiled Fowls, &c.

Author: Top of the Rock Astronaut / Labels: Calf Head, Chicken, Fowl, Sauces

INGREDIENTS.--2 tablespoonfuls of minced parsley, 1/2 pint of melted butter.

Mode.--Put into a saucepan a small quantity of water, slightly salted, and when it boils, throw in a good bunch of parsley which has been previously washed and tied together in a bunch; let it boil for 5 minutes, drain it, mince the leaves very fine, and put the above quantity in a tureen; pour over it 1/2 pint of smoothly-made melted butter; stir once, that the ingredients may be thoroughly mixed, and serve.

Time.--5 minutes to boil the parsley.

Sufficient for 1 large fowl; allow rather more for a pair.

Seasonable at any time.

Note.--Sometimes, in the middle of winter, parsley-leaves are not to be had, when the following will be found an excellent substitute:--Tie up a little parsley-seed in a small piece of muslin, and boil it for 10 minutes in a small quantity of water; use this water to make the melted butter with, and throw into it a little boiled spinach, minced rather fine, which will have an appearance similar to that of parsley.

A VERY RICH AND GOOD MUSHROOM SAUCE, to serve with Fowls or Rabbits

Author: Top of the Rock Astronaut / Labels: Fowl, Rabbit, Sauces

INGREDIENTS.--1 pint of mushroom-buttons, salt to taste, a little grated nutmeg, 1 blade of pounded mace, 1 pint of cream, 2 oz. of butter, flour to thicken.

Mode.--Rub the buttons with a piece of flannel and salt, to take off the skin; cut off the stalks, and put them in a stewpan with the above ingredients, previously kneading together the butter and flour; boil the whole for about ten minutes, stirring all the time. Pour some of the sauce over the fowls, and the remainder serve in a tureen.

Time.--10 minutes.

Sufficient to serve with a pair of fowls.

Seasonable from August to October.

WHITE MUSHROOM SAUCE II

Author: Top of the Rock Astronaut / Labels: Chicken, Fowl, Sauces

INGREDIENTS.--1/2 pint of melted butter, made with milk; 1/2 pint of button mushrooms, 1 dessertspoonful of mushroom ketchup, if at hand; cayenne and salt to taste.

Mode.--Make the melted butter, and add to it the mushrooms, which must be nicely cleaned, and free from grit, and the stalks cut off. Let them simmer gently for about 10 minutes, or until they are quite tender. Put in the seasoning and ketchup; let it just boil, when serve.

Time.--Rather more than 10 minutes.

Seasonable from August to October.

WHITE MUSHROOM SAUCE, to serve with Boiled Fowls, Cutlets, &c.

Author: Top of the Rock Astronaut / Labels: Chicken, Fowl, Sauces

INGREDIENTS.--Rather more than 1/2 pint of button mushrooms, lemon-juice and water, 1 oz. of butter, 1/2 pint of Béchamel, 1/4 teaspoonful of pounded sugar.

Mode.--Turn the mushrooms white by putting them into lemon-juice and water, having previously cut off the stalks and wiped them perfectly free from grit. Chop them, and put them in a stewpan with the butter. When the mushrooms are softened, add the Béchamel, and simmer for about 5 minutes; should they, however, not be done enough, allow rather more time. They should not boil longer than necessary, as they would then lose their colour and flavour. Rub the whole through a tammy, and serve very hot. After this, it should be warmed in a bain marie.

Time.--Altogether, 1/4 hour.

Seasonable from August to October.

LIVER AND PARSLEY SAUCE FOR POULTRY

Author: Top of the Rock Astronaut / Labels: Chicken, Fowl, Sauces

INGREDIENTS.--The liver of a fowl, one tablespoonful of minced parsley, 1/2 pint of melted butter.

Mode.--Wash and score the liver, boil it for a few minutes, and mince it very fine; blanch or scald a small bunch of parsley, of which there should be sufficient when chopped to fill a tablespoon; add this, with the minced liver, to 1/2 pint of smoothly-made melted butter; let it just boil; when serve.

Time.--1 minute to simmer.

Sufficient for a pair of small fowls.

LIVER AND LEMON SAUCE FOR POULTRY

Author: Top of the Rock Astronaut / Labels: Chicken, Fowl, Sauces

INGREDIENTS.--The liver of a fowl, one lemon, salt to taste, 1/2 pint of melted butter.

Mode.--Wash the liver, and let it boil for a few minutes; peel the lemon very thin, remove the white part and pips, and cut it into very small dice; mince the liver and a small quantity of the lemon rind very fine; add these ingredients to 1/2 pint of smoothly-made melted butter; season with a little salt, put in the cut lemon, heat it gradually, but do not allow it to boil, lest the butter should oil.

Time.--1 minute to simmer.

Sufficient to serve with a pair of small fowls.

LEMON WHITE SAUCE, FOR FOWLS, FRICASSEES, &c.

Author: Top of the Rock Astronaut / Labels: Fowl, Sauces

INGREDIENTS.--3/4 pint of cream, the rind and juice of 1 lemon, 1/2 teaspoonful of whole white pepper, 1 sprig of lemon thyme, 3 oz. of butter, 1 dessertspoonful of flour, 1 teacupful of white stock; salt to taste.

Mode.--Put the cream into a very clean saucepan (a lined one is best), with the lemon-peel, pepper, and thyme, and let these infuse for 1/2 hour, when simmer gently for a few minutes, or until there is a nice flavour of lemon. Strain it, and add a thickening of butter and flour in the above proportions; stir this well in, and put in the lemon-juice at the moment of serving; mix the stock with the cream, and add a little salt. This sauce should not boil after the cream and stock are mixed together.

Time.--Altogether, 3/4 hour.

Sufficient, this quantity, for a pair of large boiled fowls.

Note.--Where the expense of the cream is objected to, milk may be substituted for it. In this case, an additional dessertspoonful, or rather more, of flour must be added.

LEMON SAUCE FOR BOILED FOWLS

Author: Top of the Rock Astronaut / Labels: Fowl, Sauces

INGREDIENTS.--1 small lemon, 3/4 pint of melted butter made with milk.

Mode.--Cut the lemon into very thin slices, and these again into very small dice. Have ready 3/4 pint of melted butter; put in the lemon; let it just simmer, but not boil, and pour it over the fowls.

Time.--1 minute to simmer.

Sufficient for a pair of large fowls.

FORCEMEAT FOR VEAL, TURKEYS, FOWLS, HARE, &c.

Author: Top of the Rock Astronaut / Labels: Forcemeat and Stuffing, Fowl, Hare, Turkey, Veal

INGREDIENTS.--2 oz. of ham or lean bacon, 1/4 lb. of suet, the rind of half a lemon, 1 teaspoonful of minced parsley, 1 teaspoonful of minced sweet herbs; salt, cayenne, and pounded mace to taste; 6 oz. of bread crumbs, 2 eggs.

Mode.--Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste, of salt, cayenne, and mace, and blend all thoroughly together with the bread crumbs, before wetting. Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use. When it is made into balls, fry of a nice brown, in boiling lard, or put them on a tin and bake for 1/2 hour in a moderate oven. As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy. For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose.

Sufficient for a turkey, a moderate-sized fillet of veal, or a hare.

Note.--In forcemeat for HARE, the liver of the animal is sometimes added. Boil for 5 minutes, mince it very small, and mix it with the other ingredients. If it should be in an unsound state, it must be on no account made use of.

CHESTNUT SAUCE FOR FOWLS OR TURKEY

Author: Top of the Rock Astronaut / Labels: Chestnuts, Fowl, Sauces, Turkey

INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of white stock, 2 strips of lemon-peel, cayenne to taste, 1/4 pint of cream or milk.

Mode.--Peel off the outside skin of the chestnuts, and put them into boiling water for a few minutes; take off the thin inside peel, and put them into a saucepan, with the white stock and lemon-peel, and let them simmer for 1-1/2 hour, or until the chestnuts are quite tender. Rub the whole through a hair-sieve with a wooden spoon; add seasoning and the cream; let it just simmer, but not boil, and keep stirring all the time. Serve very hot; and quickly. If milk is used instead of cream, a very small quantity of thickening may be required: that, of course, the cook will determine.

Time.--Altogether nearly two hours.

Sufficient, this quantity, for a turkey.

CELERY SAUCE (a More Simple Recipe)

Author: Top of the Rock Astronaut / Labels: Celery, Fowl, Sauces

INGREDIENTS.--4 heads of celery, 1/2 pint of melted butter, made with milk, 1 blade of pounded mace; salt and white pepper to taste.

Mode.--Wash the celery, boil it in salt and water till tender, and cut it into pieces 2 inches long; make 1/2 pint melted butter; put in the celery, pounded mace, and seasoning; simmer for three minutes, when the sauce will be ready to serve.

Time.--25 minutes to boil the celery.

Sufficient, this quantity, for a boiled fowl.

BREAD SAUCE II

Author: Top of the Rock Astronaut / Labels: Fowl, Partridge, Sauces, Turkey

INGREDIENTS.--Giblets of poultry, 3/4 lb. of the crumb of a stale loaf, 1 onion, 12 whole peppers, 1 blade of mace, salt to taste, 2 tablespoonfuls of cream or melted butter, 1 pint of water.

Mode.--Put the giblets, with the head, neck, legs, &c., into a stewpan; add the onion, pepper, mace, salt, and rather more than 1 pint of water. Let this simmer for an hour, when strain the liquor over the bread, which should be previously grated or broken into small pieces. Cover up the saucepan, and leave it for an hour by the side of the fire; then beat the sauce up with a fork until no lumps remain, and the whole is nice and smooth. Let it boil for 3 or 4 minutes; keep stirring it until it is rather thick; when add 3 tablespoonfuls of good melted butter or cream, and serve very hot.

Time.--2-1/4 hours.

BREAD SAUCE I (to serve with Roast Turkey, Fowl, Game, &c.)

Author: Top of the Rock Astronaut / Labels: Fowl, Partridge, Sauces, Turkey

INGREDIENTS.--1 pint of milk, 3/4 of the crumb of a stale loaf, 1 onion; pounded mace, cayenne, and salt to taste; 1 oz. of butter.

Mode.--Peel and quarter the onion, and simmer it in the milk till perfectly tender. Break the bread, which should be stale, into small pieces, carefully picking out any hard outside pieces; put it in a very clean saucepan, strain the milk over it, cover it up, and let it remain for an hour to soak. Now beat it up with a fork very smoothly, add a seasoning of pounded mace, cayenne, and salt, with 1 oz. of butter; give the whole one boil, and serve. To enrich this sauce, a small quantity of cream may be added just before sending it to table.

Time.--Altogether, 1-3/4 hour.

Sufficient to serve with a turkey, pair of fowls, or brace of partridges.

Curried Fowl

Author: Top of the Rock Astronaut / Labels: Curry, Fowl

Chop fine pieces of cold fowl, and brown 2 onions in 2 ozs. butter, add 1 teaspoonful flour, 1 dessertspoonful curry powder, 1 tablespoonful lemon juice, ½ pint gravy, season with salt and pepper. Stew 20 minutes.

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