(to which a glass of Marsala✪ Galantine may be added), let it boil once,
then cover the stewpan, and draw it back to simmer gently
from two to three hours. Forty minutes for every pound of
meat is a good time to allow if the bird is old. When done
take the pan off the fire, and let the Galantine rest in the
broth for one hour to get cool. Then drain it, take off the
cloth, wrap the Galantine in a fi’esh dry cloth, and put it
between two dishes under a heavy weight. When the Galantine
is quite cold take it out, melt off any fat that may adhere
to the skin, wipe it carefully, and glaze it a pale-brown.
Garnish with broken pieces of aspic jelly, and set it in a cold
larder till wanted. In summer the Galantine should be set in
the refrigerator.
Such a Galantine as this is well worth the trouble of
making, and is a good example of the way in which every
portion of a bird except the feathers, beak, and claws can be
turned to account. Such a Galantine too will be far superior
to those seen in shops, smeared with treacly reddish glaze,
covered with patterns traced in different colours, and decorated
with truffles impaled upon plated skewers.
Guinea Fowl. — These birds are apt to be extremely dry,
but are excellent if cooked in Wyvern's way. For this, draw
and trass the Guinea Fowl as for roasting, saving the giblets
for broth, but reserving the liver. Have in reserve, or buy,
three more livers (the livers of any kind of fowl will do). Put
all the four livers uncooked on a dish, and cut thinly four
squares of streaky bacon, three inches long and two and a half
wide. Dust over the surface of these with spiced pepper, put a
layer of finely-minced shallot over them, and then the livei’s.
Roll them up, and with them fill the inside of the Guinea Fowl,
sewing up the vent. Bal’d the breast of the bird (that is, cover
it with a slice of fat bacon), wrap the bird in buttered paper, and
fasten the covering on with tape. Roast the Guinea Fowl
before the fire, paying great attention to the basting. A
Guinea Fowl is excellent done in this way, and so is a chicken.
Allow twenty minutes for roasting. Make the gravy of the
giblets, and hand bread sauce and potato chips.
Roast Goose. — Stuff the Goose with the stuffing given for
ducks at page 203. Fasten the openings tightly at the neck
272
TO PREPARE POULTRY AND GAME
and vent, and roast the Goose for from one and a half to two
hours. Cover the breast with buttered paper, and baste the
bird well. It is a general saying that a Goose is too much for
one person and not enough for two ; and, as so much of a
Goose is not eaten when the whole bird is roasted, it
would be a far better way to remove the legs, using them
as giblets, and to stuff and roast merely the breast, like
the imported Pomeranian Goose-breasts. Apple Sauce is eaten
with Roast Goose. Geese are in season from Michaelmas
Day till February. Green Geese or Goslings in June, July,
and August. Goslings need a delicate stuffing, such as that
recommended for Ducklings, only of course increasing the
quantities according to the size of the bird. The old-fashioned
sauce was made of a pint of green gooseberries, “ topped and
tailed,” rubbed through a sieve with a wooden spoon, and then
warmed in a saucepan with an ounce of butter and half a
teaspoonful of sugar✪ Roast Goose. Horseradish Sauce is now recommended ;
at any rate a sharp sauce is needed for a Gosling.
Page 187 · 2 recipe records on this page
Presented as published in 1898. 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
(to which a glass of Marsala may be added), let it boil once, then cover the stewpan, and draw it back to simmer gently from two to three hours. Forty minutes for every pound of meat is a good time to allow if the bird is old. When done take the pan off the fire, and let the Galantine rest in the broth for one hour to get cool. Then drain it, take off the cloth, wrap the Galantine in a fresh dry cloth, and put it between two dishes under a heavy weight. When the Galantine is quite cold take it out, melt off any fat that may adhere to the skin, wipe it carefully, and glaze it a pale-brown. Garnish with broken pieces of aspic jelly, and set it in a cold larder till wanted. In summer the Galantine should be set in the refrigerator.
Such a Galantine as this is well worth the trouble of making, and is a good example of the way in which every portion of a bird except the feathers, beak, and claws can be turned to account. Such a Galantine too will be far superior to those seen in shops, smeared with treacly reddish glaze, covered with patterns traced in different colours, and decorated with truffles impaled upon plated skewers.
Guinea Fowl. — These birds are apt to be extremely dry, but are excellent if cooked in Wyvern's way. For this, draw and truss the Guinea Fowl as for roasting, saving the giblets for broth, but reserving the liver. Have in reserve, or buy, three more livers (the livers of any kind of fowl will do). Put all the four livers uncooked on a dish, and cut thinly four squares of streaky bacon, three inches long and two and a half wide. Dust over the surface of these with spiced pepper, put a layer of finely-minced shallot over them, and then the livers. Roll them up, and with them fill the inside of the Guinea Fowl, sewing up the vent. Bard the breast of the bird (that is, cover it with a slice of fat bacon), wrap the bird in buttered paper, and fasten the covering on with tape. Roast the Guinea Fowl before the fire, paying great attention to the basting. A Guinea Fowl is excellent done in this way, and so is a chicken. Allow twenty minutes for roasting. Make the gravy of the giblets, and hand bread sauce and potato chips.
Roast Goose. — Stuff the Goose with the stuffing given for ducks at page 203. Fasten the openings tightly at the neck
and vent, and roast the Goose for from one and a half to two hours. Cover the breast with buttered paper, and baste the bird well. It is a general saying that a Goose is too much for one person and not enough for two ; and, as so much of a Goose is not eaten when the whole bird is roasted, it would be a far better way to remove the legs, using them as giblets, and to stuff and roast merely the breast, like the imported Pomeranian Goose-breasts. Apple Sauce is eaten with Roast Goose. Geese are in season from Michaelmas Day till February. Green Geese or Goslings in June, July, and August. Goslings need a delicate stuffing, such as that recommended for Ducklings, only of course increasing the quantities according to the size of the bird. The old-fashioned sauce was made of a pint of green gooseberries, “ topped and tailed,” rubbed through a sieve with a wooden spoon, and then warmed in a saucepan with an ounce of butter and half a teaspoonful of sugar. Horseradish Sauce is now recommended ; at any rate a sharp sauce is needed for a Gosling.
Records on this page
GalantineRoast Goose