Poultry, Bagout of.— This recipe may
be followed with almost any kind of poultry
or game. Partially roast the bird in the
usual way. When it is half dressed, take it
down, and, if liked, di\ide it into joints, or it
may be stewed whole. Put it into a stewpan
with any bones or trinxmings that may be at
hand, a large onion stuck with two cloves, the
thin rind of a quarter of a lemon rolled, half a
tea-spoonful of allspice, haK a tea-spoonful of
whole pepper, as much stock — or, failing this,
water — as will cover the ingredients, and a httle
salt if requu-ed. Simmer all veiy gently till
the bird is done enough, then pour off the
liquor, and keep the l)irds hot. Strain the
gravy, and skim the fat from it. Dissolve two
ounces of butter in a stewpan, and mixsmoothl}^
with it as much flour as will make it into a
paste, add gradually the hot liquor, a dessert-
spoonful of lemon- juice, and a glass of port or
claret✪ Poultry Bagout. Let it boil a minute or two. Put the
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meat on a dish, pour the hot gravy over it,
garnish with toasted sippets, and sei've very
hot. If liked, chilli vinegar can be substituted
for the lemon- juice. The remains of cold
poultry may be served in the same way, but the
meat will not be so succulent as it would be if
it were only partially roasted before it was
stewed. Time, an hour and a quarter for a duck
or a fowl. Sufficient for five or six persons.
Poultry, Ragout of (another way) -—This
is a general recipe, and may be used to ragout
poultry, pigeons, rabbits, &c. Half roast the
thing which is to be dressed as a ragout. Carve
it into joints, as at table, and stew in good stock,
with a couple of onions, two dozen corns of
allspice and black pepper, a few cloves, a piece
of lemon-peel, and for some things a stick of
celery, for others a couple of bay-leaves✪ Poultry Ragout. Skim
the stew, and, keeping the lid quite close, let it
simmer for tha-ee-quarters of an hour or more,
according to the age and size of the birds.
Strain off the gravy, leaving the fowls in
the stewpan to keep hot. Take off the cake
of fat which will soon form, and thicken
the gra^^ with bro^\^l roux, or butter rolled
in browned floxir till it is as thick and
stiff as pancake batter. Add to this a
glass of white ^vine and the squeeze of a
lemon. Dish the fowls, ducks, or rabbits, or
Avhatcver your dish may be, and pour the sauce
hot over them. The sauce must be well
worked, and ought to be smooth, thick, and
well coloured. _ It may be made without wine.
Meg. Bods.
Poultry, Roasted.— Poultiy requh-es to
be plucked and di-awm carefully before being
roasted. It is a good thing for the cook to
know how to do this, as geese and ducks may
often be bought at less expense unplucked and
untrussed than when ready for the spit, besides
which the feathers, if trimmed and dried in
the oven, may be used to make pillows and
cushions. Geese and ducks are generally
stuffed with sage and onions; tm-keys with veal
forcemeat or with pork sausage-meat.
Poultry, To Make Tender. — " If
Page 1359 · 2 recipe records on this page
Presented as published in 1892. 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
Poultry, Bagout of.— This recipe may be followed with almost any kind of poultry or game. Partially roast the bird in the usual way. When it is half dressed, take it down, and, if liked, divide it into joints, or it may be stewed whole. Put it into a stewpan with any bones or trimmings that may be at hand, a large onion stuck with two cloves, the thin rind of a quarter of a lemon rolled, half a tea-spoonful of allspice, half a tea-spoonful of whole pepper, as much stock — or, failing this, water — as will cover the ingredients, and a little salt if required. Simmer all very gently till the bird is done enough, then pour off the liquor, and keep the birds hot. Strain the gravy, and skim the fat from it. Dissolve two ounces of butter in a stewpan, and mix smoothly with it as much flour as will make it into a paste, add gradually the hot liquor, a dessertspoonful of lemon- juice, and a glass of port or claret. Let it boil a minute or two. Put the
POU
( 643 )
POW
meat on a dish, pour the hot gravy over it, garnish with toasted sippets, and serve very hot. If liked, chilli vinegar can be substituted for the lemon- juice. The remains of cold poultry may be served in the same way, but the meat will not be so succulent as it would be if it were only partially roasted before it was stewed. Time, an hour and a quarter for a duck or a fowl. Sufficient for five or six persons.
Poultry, Ragout of (another way) -—This is a general recipe, and may be used to ragout poultry, pigeons, rabbits, &c. Half roast the thing which is to be dressed as a ragout. Carve it into joints, as at table, and stew in good stock, with a couple of onions, two dozen corns of allspice and black pepper, a few cloves, a piece of lemon-peel, and for some things a stick of celery, for others a couple of bay-leaves. Skim the stew, and, keeping the lid quite close, let it simmer for three-quarters of an hour or more, according to the age and size of the birds. Strain off the gravy, leaving the fowls in the stewpan to keep hot. Take off the cake of fat which will soon form, and thicken the gravy with brown roux, or butter rolled in browned flour till it is as thick and stiff as pancake batter. Add to this a glass of white wine and the squeeze of a lemon. Dish the fowls, ducks, or rabbits, or whatever your dish may be, and pour the sauce hot over them. The sauce must be well worked, and ought to be smooth, thick, and well coloured. _ It may be made without wine. Meg. Bods.
Poultry, Roasted.— Poultiy requires to be plucked and drawn carefully before being roasted. It is a good thing for the cook to know how to do this, as geese and ducks may often be bought at less expense unplucked and untrussed than when ready for the spit, besides which the feathers, if trimmed and dried in the oven, may be used to make pillows and cushions. Geese and ducks are generally stuffed with sage and onions; turkeys with veal forcemeat or with pork sausage-meat.
Poultry, To Make Tender. — " If
Records on this page
Poultry BagoutPoultry Ragout