Teal Pudding.— Take three teal and a
pound of tender rump steak. Divide the birds
into neat joints, and season them well with salt
and c;iyenne. Cut up the steak into pieces an
inch square, season them, and dredge them
lightly with flour. Line a shallow, thick-rimmed
pudding-basin with good suet pastry rolled out
to the thickness of half an inch, and leave an
inch of crust to overlap the edge. Place in the
basin a layer of steak and a layer of jointed
teal, and repeat until the dish is full. Pour in
a quarter of a pint of beef gravy✪ Teal Pudding. JMoisten the
edges of the pastry, lay the cover on the top,
press the crusts closely together, and tui-n o\'er
the overlapping pastry that the gra\y may not
escape. Tie the pudding in a floured cloth,
plunge it into boiling water, and keep it boiling
quickly until done enough. Take it up, let it
stand a few minutes, and either turn it out
upon a hot dish, or serve in the basin in
which it was boiled, with a napkin pinned
round it. Time to boil, two hours. Sufficient
for six or seven persons.
Teal, Eoasted. — Carefully pluck and
draw the birds, and truss them like wild duck.
Flour them w^ell, and put them down before a
brisk fire. Do not baste them, for the first two
or three minutes, as this will help to keep the
gxavy in ; afterwards baste them Liberally.
^^^len the birds are nicely browned, and the
steam draws to the fire, they may be served.
Put them on a hot dish, and serve with a
httle brown gravy round them : send a little
more gravy to table in a tureen. Sprinkle a
pinch of cayenne on the breast, and squeeze a
little lemon- juice upon it at the moment of
serving. Send a cut lemon to table with the
birds. A very good hash may be made of the
remains of teal. Time to roast, ten to fifteen
minutes. Probable cost, uncertain, teal being
seldom oftered for sale. Sufficient, two for a
dish✪ Teal, Roasted.
Teal, Stewed.— Pluck, singe, and empty
the birds, and truss them securely. Preserve
the hearts, livers, and gizzards. Dredge the
teal with flom-, \>\xi them into a saucepan with
a slice of fresh butter, let them brown equaUj-
aU over, and take care of the gravy which comes
from them. Let them get cold, and if con-
venient keep them until the next day. Carve
them in such a way that the wings and the legs
shall be taken off, each with a portion of breast
adhering to it. Break the bodies of the birds
into small pieces, and stew them gently with the
livers, hearts, and gizzards, in as much water
or stock as will cover them, till the gravy is
quite strong. Strain it, season with salt and
cayenne, thicken with a little brown thicken-
ing, and add a glassful of claret, and, if liked,
a little lemon or Seville orange- juice. As soon
as it begins to boil, put into it the fleshy portion
of the birds, and let them simmer until they
are thoroughly heated, but the gravy must not
boil after they are added. Cut slices of stale
crumb of bread sufficiently large for a leg and
a wing to lie on. Fry these till they are lightly
browned, drain them, arrange them on a hot
dish, place on each one a leg and a wing, and
pour the sauce over them. Garnish with green
parsley and sliced lemon. Time, one hour and
a half to make the gravy. Sufficient, one teal✪ Teal, Stewed
for two persons.
Teetotaller's Christmas Pudding
(see Christmas Pudding).
Ten to One Pie [see Potato "Ten to
One" Pie).
Page 1976 · 3 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
Teal Pudding.— Take three teal and a pound of tender rump steak. Divide the birds into neat joints, and season them well with salt and cayenne. Cut up the steak into pieces an inch square, season them, and dredge them lightly with flour. Line a shallow, thick-rimmed pudding-basin with good suet pastry rolled out to the thickness of half an inch, and leave an inch of crust to overlap the edge. Place in the basin a layer of steak and a layer of jointed teal, and repeat until the dish is full. Pour in
a quarter of a pint of beef gravy. JMoisten the edges of the pastry, lay the cover on the top, press the crusts closely together, and turn over the overlapping pastry that the gra\y may not escape. Tie the pudding in a floured cloth, plunge it into boiling water, and keep it boiling quickly until done enough. Take it up, let it stand a few minutes, and either turn it out upon a hot dish, or serve in the basin in which it was boiled, with a napkin pinned round it. Time to boil, two hours. Sufficient for six or seven persons.
Teal, Eoasted. — Carefully pluck and draw the birds, and truss them like wild duck. Flour them w^ell, and put them down before a brisk fire. Do not baste them, for the first two or three minutes, as this will help to keep the gravy in ; afterwards baste them Liberally. When the birds are nicely browned, and the steam draws to the fire, they may be served. Put them on a hot dish, and serve with a little brown gravy round them : send a little more gravy to table in a tureen. Sprinkle a pinch of cayenne on the breast, and squeeze a little lemon- juice upon it at the moment of serving. Send a cut lemon to table with the birds. A very good hash may be made of the remains of teal. Time to roast, ten to fifteen minutes. Probable cost, uncertain, teal being seldom oftered for sale. Sufficient, two for a dish.
Teal, Stewed.— Pluck, singe, and empty the birds, and truss them securely. Preserve the hearts, livers, and gizzards. Dredge the teal with flour, and put them into a saucepan with a slice of fresh butter, let them brown equally all over, and take care of the gravy which comes from them. Let them get cold, and if convenient keep them until the next day. Carve them in such a way that the wings and the legs shall be taken off, each with a portion of breast adhering to it. Break the bodies of the birds into small pieces, and stew them gently with the livers, hearts, and gizzards, in as much water or stock as will cover them, till the gravy is quite strong. Strain it, season with salt and cayenne, thicken with a little brown thickening, and add a glassful of claret, and, if liked, a little lemon or Seville orange- juice. As soon as it begins to boil, put into it the fleshy portion of the birds, and let them simmer until they are thoroughly heated, but the gravy must not boil after they are added. Cut slices of stale crumb of bread sufficiently large for a leg and a wing to lie on. Fry these till they are lightly browned, drain them, arrange them on a hot dish, place on each one a leg and a wing, and pour the sauce over them. Garnish with green parsley and sliced lemon. Time, one hour and a half to make the gravy. Sufficient, one teal for two persons.
Teetotaller's Christmas Pudding
(see Christmas Pudding).
Ten to One Pie [see Potato "Ten to One" Pie).
Records on this page
Teal PuddingTeal, RoastedTeal, Stewed