The fallow Deer and the Stag supply the greater part of the
Venison consumed in England; and when these animals are of
good quality their flesh is covered by a thick coat of white fat,
which is very highly esteemed by connoisseurs. Only the neck
and the haunch are roasted, and the latter consists of one leg
with half of the saddle attached.
This venison is never marinaded, but it should be kept for
as long as possible in a dry and well-aired place, that the meat
may be gamy.
Before hanging the joint, dredge it well with a mixture of
flour and pepper, that it may keep dry and free from the flies.
.
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LES ROTIS ET LES SALADES 609
When about to prepare this Venison, scrape off the coating
of flour; wrap it in an envelope of firm suet dough. Cover the
whole with oiled paper, tied on with string; and place the
joint before a regular, red fire, concentrated and fierce.
When the joint is thought to be cooked, peel off its envelope;
season it with salt; sprinkle it with a few pinches of flour, and
plenty of melted butter, and brown it as quickly as possible.
Large joints of Venison allow of the following adjuncts :—
Poivrade sauce and its derivatives, such as Venison sauce and
Grand-Veneur sauce; also the Cumberland and Oxford sauces
of English cookery. Generally a sauceboat of red-currant jelly
is sent with these joints, unless the accompanying sauce already
contains some of it.
FoOwL Roasts
1955—PULLETS
Large birds, when roasted, should always be salted inside,
trussed and covered with slices of bacon. They should be
cooked before a concentrated and moderately fierce fire. About
ten minutes before unhooking them, remove their covering of
bacon, that their breasts may colour.
A bird is known to be cooked when the juice which issues
from it, if it be held over a plate, is white. Having ascertained
that it is cooked, set it on a very hot dish and serve it instantly.
In England it is customary to surround the fowl with grilled
sausages or Slices of bacon, and to send a Sauceboat of bread
sauce (No. 113) at the same time as the gravy.
1956—TRUFFLED PULLET
Empty the pullet intended for truffling, by means of a little
hole on the side of the belly, and remember to keep the skin of
the neck whole. This done, remove the collar bone at the
summit of the breast, and detach the skin from the whole of
the breast.
For a fine pullet, there will be needed one and one-half Ibs.
of truffles.
After having well brushed and washed the truffles, carefully
peel them; select one of the largest; cut it into slices, and put
these aside.
Now quarter the other, letting each piece weigh about three
oz.
Pound the truffle peel with two Ibs. of very fresh pork fat,
and rub the whole through a sieve. Take about one-half Ib. of
this fat; melt it, together with a bay-leaf✪ Truffled Pullet; and, when it is quite
RR
610 GUIDE TO MODERN COOKERY
liquid, add the quartered truffles to it (seasoned with salt and
pepper), and simmer the whole for about ten minutes.
This done, take it off the fire; leave to cool almost entirely
under cover, and mix with what remains of the truffled fat.
Stuff the pullet with this preparation, and slip between the
bird’s skin and the flesh of its breast some thin slices of bacon.
Upon the slices of bacon place the reserved slice of truffle; care-
fully sew up all the openings in the pullet with very thin string ;
wrap it in one or two sheets of buttered paper; put it on the spit,
and stand it before a concentrated fire which should be kept at
an even heat throughout the process of roasting.
About one-quarter of an hour before serving, remove the
paper and the slices of bacon, that the breast may colour. Set
on a hot dish, and send the gravy, which should be kept rather
fat, separately.
The time allowed for roasting a fine fowl is somewhere
between one and one-quarter to one and one-half hours.
1957—CHICKEN A LA REINE AND SPRING CHICKENS
Page 351 · 1 recipe record on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The fallow Deer and the Stag supply the greater part of the Venison consumed in England; and when these animals are of good quality their flesh is covered by a thick coat of white fat, which is very highly esteemed by connoisseurs. Only the neck and the haunch are roasted, and the latter consists of one leg with half of the saddle attached.
This venison is never marinaded, but it should be kept for as long as possible in a dry and well-aired place, that the meat may be gamy.
Before hanging the joint, dredge it well with a mixture of flour and pepper, that it may keep dry and free from the flies.
. |
When about to prepare this Venison, scrape off the coating of flour; wrap it in an envelope of firm suet dough. Cover the whole with oiled paper, tied on with string; and place the joint before a regular, red fire, concentrated and fierce.
When the joint is thought to be cooked, peel off its envelope; season it with salt; sprinkle it with a few pinches of flour, and plenty of melted butter, and brown it as quickly as possible.
Large joints of Venison allow of the following adjuncts :— Poivrade sauce and its derivatives, such as Venison sauce and Grand-Veneur sauce; also the Cumberland and Oxford sauces of English cookery. Generally a sauceboat of red-currant jelly is sent with these joints, unless the accompanying sauce already contains some of it.
FOWL ROASTS 1955—PULLETS
Large birds, when roasted, should always be salted inside, trussed and covered with slices of bacon. They should be cooked before a concentrated and moderately fierce fire. About ten minutes before unhooking them, remove their covering of bacon, that their breasts may colour.
A bird is known to be cooked when the juice which issues from it, if it be held over a plate, is white. Having ascertained that it is cooked, set it on a very hot dish and serve it instantly.
In England it is customary to surround the fowl with grilled sausages or Slices of bacon, and to send a Sauceboat of bread sauce (No. 113) at the same time as the gravy.
1956—TRUFFLED PULLET
Empty the pullet intended for truffling, by means of a little hole on the side of the belly, and remember to keep the skin of the neck whole. This done, remove the collar bone at the summit of the breast, and detach the skin from the whole of the breast.
For a fine pullet, there will be needed one and one-half Ibs. of truffles.
After having well brushed and washed the truffles, carefully peel them; select one of the largest; cut it into slices, and put these aside.
Now quarter the other, letting each piece weigh about three oz.
Pound the truffle peel with two Ibs. of very fresh pork fat, and rub the whole through a sieve. Take about one-half Ib. of this fat; melt it, together with a bay-leaf; and, when it is quite
RR
liquid, add the quartered truffles to it (seasoned with salt and pepper), and simmer the whole for about ten minutes.
This done, take it off the fire; leave to cool almost entirely under cover, and mix with what remains of the truffled fat.
Stuff the pullet with this preparation, and slip between the bird’s skin and the flesh of its breast some thin slices of bacon. Upon the slices of bacon place the reserved slice of truffle; carefully sew up all the openings in the pullet with very thin string ; wrap it in one or two sheets of buttered paper; put it on the spit, and stand it before a concentrated fire which should be kept at an even heat throughout the process of roasting.
About one-quarter of an hour before serving, remove the paper and the slices of bacon, that the breast may colour. Set on a hot dish, and send the gravy, which should be kept rather fat, separately.
The time allowed for roasting a fine fowl is somewhere between one and one-quarter to one and one-half hours.
1957—CHICKEN A LA REINE AND SPRING CHICKENS
Records on this page
Truffled Pullet