Prepare fowl nicely and place in well-buttered paper. Place in
boiling water, with 1 onion, 1 carrot, 1 turnip, teaspoonful salt, a
bunch parsley, and 1 bay leaf. Simmer gently according to size ; a
chicken about ^-hour, a full-sized fowl 1 hour.
For sauce which is poured over fowl, melt 1 oz. butter, stir in
gradually 1 oz. flour, add i pint milk. Thicken and add the chopped-
up Avhites of 2 hard-boiled eggs✪ Boiled Fowl. Grate the yolks over sauce on top
of fowl and garnish round with parsle}'.
Galantine of Fowl.
Take fowl, lay it on its breast and cut straight down the middle,
then as close to the bone as possible, so as to take all meat from
bones, leaving only xving bones. , Then prepare stufSfig — I lb. saus-
ages, small tin mushrooms, 1 teaspoonful parsley, white pepper, and
40
TRIED FAVOURITES COOKERY BOOK.
salt, 3 ta.blespociifuls bread orumbs, and 1 beaten egg✪ Galantine of Fowl. Mix and lay
in fowl. Bury two hard-boiled eggs lengthwise in stuffing. Now
draw skin of fowl over, and sew tightly together.
To Roast Game.
Truss, dust Avith flour, and put inside a piece of butter rolled in
pepper and salt✪ To Roast Game. Place on a rack in a tin Avith some butter, and
baste well with the butter every 7 or 10 minutes all the time the bird
is cooking ; about J hour for a partridge. For Avoodcock or snipe
15 or 20 minutes is long enough, ^¥hen cooked have ready a piece of
toast buttered on one side. Lift the bird from the tin. Pour the fat
away, but keep back the sediment in the tin and put it on the hot
toast to flavour it. Place the bird on the toast, and it is ready to serve
Avith chipped potatoes and brown breadcrumbs, handed separately.
Dressed Game.
1 fresh Partridge, a few tablespoonfuls Water or light Stock, Salt✪ Dressed Game.
Take the breast and remove skin and any fibres or sinews, and
mince veiy fine. Put it in jDan Avith the Avater and salt. Stir and
simmer gently for J hour. Hare can be done in same Avay, and will be
found very easy of digestion.
. Game Shape.
Take I’emains of cold grouse or any game ; pick off all the pieces
of meat ; pound and season, and roll into small balls. Boil the bones
well down ; add to 1| pints of stock a sixpenny packet of gelatine,
Worcester sauce, ketchup, salt, 1 white of egg✪ Game Shape, well beaten, and boil,
and strain through muslin. When cool, slip in balls and hard-boiled
egg. Pour into a tin mould, and turn out in usual Avay.
Game (Potted).
Remains of cold Game, pounded Mace, Allspice, Cayenne, Black Pepper,
Salt, lump Sugar, Ham or Butter✪ Game (Potted).
Free the game fi’om skin and bone, and pound it in a mortar ;
then add the seasonings. Pound an equal quantity of cold ham, or,
if not at hand, the same amount of butter. Mix thoroughly, press
into pots, and cover Avith cLarified butter. When required for use,
garnish Avith fresh parsley. Seasonable at any time.
Roast Goose.
l medium-sized Goose✪ Roast Goose.
Pi'epare goose, stuff the body of the bird Avell with sage and
onion stuffing, then tie the ends of the legs together. Cover with
fat and roast slowly, alloAving 12 minutes to each pound. If not
broAvning sufficiently Avell, dr^ge over with flour in the last | hour.
When done, pour the fat from the tin, add to what is left 1 table-
spoonful flour, pint good stock made from the giblets, salt and
pepper. Boil up, pour a little round the goose, and sen^e the re-
mainder in a tureen. Serve Avith apple sauce.
Haricot of Hare. ✪ Haricot of Hare
Page 45 · 10 recipe records 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
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Prepare fowl nicely and place in well-buttered paper. Place in
boiling water, with 1 onion, 1 carrot, 1 turnip, teaspoonful salt, a
bunch parsley, and 1 bay leaf. Simmer gently according to size ; a
chicken about ^-hour, a full-sized fowl 1 hour.
For sauce which is poured over fowl, melt 1 oz. butter, stir in
gradually 1 oz. flour, add i pint milk. Thicken and add the chopped-
up Avhites of 2 hard-boiled eggs. Grate the yolks over sauce on top
of fowl and garnish round with parsle}'.
Galantine of Fowl.
Take fowl, lay it on its breast and cut straight down the middle,
then as close to the bone as possible, so as to take all meat from
bones, leaving only xving bones. , Then prepare stufSfig — I lb. saus-
ages, small tin mushrooms, 1 teaspoonful parsley, white pepper, and
40
TRIED FAVOURITES COOKERY BOOK.
salt, 3 ta.blespociifuls bread orumbs, and 1 beaten egg. Mix and lay
in fowl. Bury two hard-boiled eggs lengthwise in stuffing. Now
draw skin of fowl over, and sew tightly together.
To Roast Game.
Truss, dust Avith flour, and put inside a piece of butter rolled in
pepper and salt. Place on a rack in a tin Avith some butter, and
baste well with the butter every 7 or 10 minutes all the time the bird
is cooking ; about J hour for a partridge. For Avoodcock or snipe
15 or 20 minutes is long enough, ^¥hen cooked have ready a piece of
toast buttered on one side. Lift the bird from the tin. Pour the fat
away, but keep back the sediment in the tin and put it on the hot
toast to flavour it. Place the bird on the toast, and it is ready to serve
Avith chipped potatoes and brown breadcrumbs, handed separately.
Dressed Game.
1 fresh Partridge, a few tablespoonfuls Water or light Stock, Salt.
Take the breast and remove skin and any fibres or sinews, and
mince veiy fine. Put it in jDan Avith the Avater and salt. Stir and
simmer gently for J hour. Hare can be done in same Avay, and will be
found very easy of digestion.
. Game Shape.
Take I’emains of cold grouse or any game ; pick off all the pieces
of meat ; pound and season, and roll into small balls. Boil the bones
well down ; add to 1| pints of stock a sixpenny packet of gelatine,
Worcester sauce, ketchup, salt, 1 white of egg, well beaten, and boil,
and strain through muslin. When cool, slip in balls and hard-boiled
egg. Pour into a tin mould, and turn out in usual Avay.
Game (Potted).
Remains of cold Game, pounded Mace, Allspice, Cayenne, Black Pepper,
Salt, lump Sugar, Ham or Butter.
Free the game fi’om skin and bone, and pound it in a mortar ;
then add the seasonings. Pound an equal quantity of cold ham, or,
if not at hand, the same amount of butter. Mix thoroughly, press
into pots, and cover Avith cLarified butter. When required for use,
garnish Avith fresh parsley. Seasonable at any time.
Roast Goose.
l medium-sized Goose.
Pi'epare goose, stuff the body of the bird Avell with sage and
onion stuffing, then tie the ends of the legs together. Cover with
fat and roast slowly, alloAving 12 minutes to each pound. If not
broAvning sufficiently Avell, dr^ge over with flour in the last | hour.
When done, pour the fat from the tin, add to what is left 1 table-
spoonful flour, pint good stock made from the giblets, salt and
pepper. Boil up, pour a little round the goose, and sen^e the re-
mainder in a tureen. Serve Avith apple sauce.
Haricot of Hare.