Cassell's dictionary of cookery

Widgeon. — The common widgeon is plentiful in Britain during winter. The flesh is good for the table. The American widgeon forms also an esteemed food. It breeds chiefly in the northern parts of America, and is common in winter on the coasts of the United States and in the rice-grounds. Widgeon, Gravy for.— Put a quarter of a pint of veal stock into a saucepan with an inch of thin lemon-rind, three leaves of basil, and a thin slice of onion. Let the liquor boil a few minutes, and strain it. Put with it the clear juice of a lemon or of a Seville orange, and add a glassful of port and a little salt and cayerme. Send it to table very hot. Or dissolve an ounce of fresh butter in a saucepan, stir into it the strained juice of two lemons, and add a little salt and cayenne. Send the gravy to table in a tureen and very hot. Many cooks score the breast of the bird deeply, and pour the gravy over it ; but this plan is not to be recommended, because many persons prefer widgeon without gravy. Sufiicient for two birds. Widgeon, Gravy for (another way).— See Orange Gravy for Teal, Widgeons, &c. Widgeon, Hashed. — Cut the best parts of the widgeons into neat pieces. Place them on a dish, cover them over, and place them in a cool pantry till wanted. Put the carcases and trimmings of the birds into a small saucepan with the remains of the gravy that was served with them, or, failing this, with a httle broth or water. Let them simmer gently till the liquor is strong and good, then rub the gravy with the little pieces of meat that have fallen from the bones through a sieve. Add a wine-glassful of sherry to the sauce, and put it back into the saucepan with the pieces that were put aside. Let these heat gently till they are warmed through. Of course they must not be allowed to boil. Arrange them on toast upon a hot dish, pour the gravy over, and serve. Time, a few minutes to heat the pieces. Widgeon, Boasted.— Rub the breast of the widgeon with the liver till it is red. Truss it securely, and put it down before a clear fire. Flour it, and baste frequently till done. Servo on toast in a dish, and send the gravy to table with it. It is generally preferred that a widgeon should be underdressed. If liked, it may be stuffed with the liver pounded and mixed with a few bread-crumbs, a little pepper, salt, and grated lemon-rind, and bound together with the yolk of an egg. Time to roast the widgeon, a quarter of an hour ; if liked well done, twenty to twenty-five minutes. Probable cost. Is. each. Widgeon are seldom offered for sale. Sufiicient, two for a dish. WiggS. — Put half a pint of warm milk to three-quarters of a pound of fine flour ; mix in it two or three spoonfuls of light yeast. Cover it up, and set it l«efore the fire an hour, in order to make it rise. . Work into it four ounces each of sugar and butter; make it into cakes, or WIL ( 1124 ) WIL " wiggs," with as little flour as possible and a few caraway-seeds, and take them quickly.