Fennel Sauce. — Make some good melted
butter in the proportion of a quarter of a poimd
of butter, a dessert-spoonful of flour, and a
wine-glassful of water. Blend the butter and
flour together, reserving one ounce of the butter
to stir in after it has thickened and been
removed from the fire. Chop enough of fennel
to fill a table-sj^oo✪ Fennel Saucen, and put it with the butter
when it is on the point of boiling. Do not let
it boil, but simmer for a minute or two, then
remove, and stir in the remaining butter.
Serve in a tureen. Probable cost, 4d. SuiS-
cient for five or six mackerel.
Ferrilletage.— Press out all the moisture
from one pound of good fresh butter ; break
two ounces of it into bits, and blend them with
one pound of fine wheaten flour ; moisten to a
paste with two well-beaten yolks of eggs and
a little water, the eggs and water being mixed
together before being added to the flour. Put
the paste on a board, and add the remainder of
the butter ; fold the paste so that the butter may
be quite enclosed. Dust flour over the board,
and roll out thin ; then fold over, and put the
paste by for a few minutes in a cool place.
Proceed in the same manner, and again let it
8tand for a little time, when it will be fit for
use. Probable cost, Is. 9d. for this quantity.
Fieldfare. — This is a bird of the thrush
tribe, which pays an annual ^dsit to these
islands, coming from the northern parts of
Europe, where it exists in great numbers. It
is small in size, its whole length being but
ten inches. It makes its appearance about the
beginning of November, affords some sport to
youthful sportsmen at Christmas, and leaves us
again about February or March.
Fieldfare Pasties. — Take half a dozen
bu-ds — fieldfares, snipes, woodcocks, quails, and
young plovers — draw them, and put the insides
into a stewpan with a httle butter, fii-st taking
out any grit from the gizzards. When they have
steamed enough in the butter (they should not
brown), take them out, and put the birds into
the butter to brown lightly. Eemove them ;
add a little more butter, and stir in three or
fom- eggs well beaten ^vith a tea-cupful of
milk. Have ready a forcemeat of veal, bacon,
and caH's liver, in the proportion of one pound
and a half of veal to half a pound of bacon, and
the same of liver. Season with pepper, salt,
and spice. Stir this mince into the stewpan,
and when it is sufiiciently dressed, and thick
enough, spread a layer over the bottom of a
dish, and when a sweetbread is obtainable cut it,
when boiled, into pieces the size of a small nut-
meg, and mix these with it. The birds and their
trails must now be laid on the forcemeat, with
a sprinkling of stilt and pepper, and a good
squeeze of lemon- juic✪ Fieldfare Pastiese ; the rest should be
laid upon them, and a cover of paste over all.
Bake in a good oven, and pour in a little rich
gravy with a fimnel when done. Time, three-
quarters of an hour to one hour to bake. Pro-
bable cost: snipes, Is. 6d. to 2s. 6d. the brace;
woodcocks, 3s. each; quails. Is. to 2s. ; plovers,
Is. 6d. to 2s. 6d. the brace.
Page 511 · 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
Fennel Sauce. — Make some good melted butter in the proportion of a quarter of a poimd of butter, a dessert-spoonful of flour, and a wine-glassful of water. Blend the butter and flour together, reserving one ounce of the butter to stir in after it has thickened and been removed from the fire. Chop enough of fennel to fill a table-spoon, and put it with the butter when it is on the point of boiling. Do not let it boil, but simmer for a minute or two, then remove, and stir in the remaining butter. Serve in a tureen. Probable cost, 4d. Sufficient for five or six mackerel.
Ferrilletage.— Press out all the moisture from one pound of good fresh butter ; break two ounces of it into bits, and blend them with one pound of fine wheaten flour ; moisten to a paste with two well-beaten yolks of eggs and a little water, the eggs and water being mixed together before being added to the flour. Put the paste on a board, and add the remainder of the butter ; fold the paste so that the butter may be quite enclosed. Dust flour over the board, and roll out thin ; then fold over, and put the paste by for a few minutes in a cool place. Proceed in the same manner, and again let it stand for a little time, when it will be fit for use. Probable cost, Is. 9d. for this quantity.
Fieldfare. — This is a bird of the thrush tribe, which pays an annual visit to these islands, coming from the northern parts of Europe, where it exists in great numbers. It is small in size, its whole length being but ten inches. It makes its appearance about the beginning of November, affords some sport to youthful sportsmen at Christmas, and leaves us again about February or March.
Fieldfare Pasties. — Take half a dozen birds — fieldfares, snipes, woodcocks, quails, and young plovers — draw them, and put the insides into a stewpan with a httle butter, first taking out any grit from the gizzards. When they have steamed enough in the butter (they should not brown), take them out, and put the birds into the butter to brown lightly. Remove them ; add a little more butter, and stir in three or fom- eggs well beaten ^vith a tea-cupful of milk. Have ready a forcemeat of veal, bacon, and calf's liver, in the proportion of one pound and a half of veal to half a pound of bacon, and the same of liver. Season with pepper, salt, and spice. Stir this mince into the stewpan, and when it is sufiiciently dressed, and thick enough, spread a layer over the bottom of a dish, and when a sweetbread is obtainable cut it, when boiled, into pieces the size of a small nutmeg, and mix these with it. The birds and their trails must now be laid on the forcemeat, with a sprinkling of salt and pepper, and a good squeeze of lemon- juice ; the rest should be laid upon them, and a cover of paste over all. Bake in a good oven, and pour in a little rich gravy with a fimnel when done. Time, threequarters of an hour to one hour to bake. Probable cost: snipes, Is. 6d. to 2s. 6d. the brace;
woodcocks, 3s. each; quails. Is. to 2s. ; plovers, Is. 6d. to 2s. 6d. the brace.
Records on this page
Fennel SauceFieldfare Pasties