The carving of capons is very simple. The legs are first
slipped off, and divided into two parts. Two small filets,
with the pinion of the wing adhering, are taken off the
breast; a nice slice is then cut on each side of the breast,
and this is divided either lengthwise or transversely. Some
nice gravy and bread sauce must be served with roasted
capons. If the gravy is sent up separately, the capons when
dished up may be garnished with water cresses✪ Roasted Capons with Water Cresses. The capons
may be filled with truffles.
Larded and Roasted Turkey, with Truffles. A fat
and very tender turkey is an excellent roast; larded, or
covered with bacon, it is always welcomed; the best way to
roast a turkey is on the spit. It should be previously wrapped
in buttered paper, and basted with butter while cooking.
One hour and a half, to two hours, is required to roast a
turkey on the spit; the fire should be moderate and continual.
When it is three parts done, the paper is taken off, so as
to facilitate the coloring of the surface. There are two ways
of serving roasted turkey, with truffles; the first one consists
in filling the turkey with peeled and seasoned truffles; these
may be whole or cut up, they are mixed up with rasped bacon.
The second consists in filling the turkey simply with rasped
bacon mixed with the raw peel of the truffles; previously
chopped up; in this case the peeled truffles are cooked at
the time in a little good wine, then the liquor is reduced
with good gravy. At the moment the roast is dished, the
truffles are piled round the turkey, and the gravy sent up in
a boat✪ Larded and Roasted Turkey with Truffles. The leg bones of a roasted turkey should be cut up
short, and a truffle put thereto. The carving of the turkey
is very simple; it suffices to slip off entirely the two filets
of the breast, to cut them in slices and to put them back in
Artistic Cookery 217
their places. At a select dinner, the legs of a roasted turkey
should never be carved or served at all.
Roasted Partridges. Partridges for roasting should be
young, this is the first point. They do not require to be kept
long before cooking; they may be stuffed with raw, peeled,
and seasoned truffles; truffled partridges constitute a very
distinguished roast. They should be trussed with two strings,
and may be larded or covered with bacon; they should, in
preference, be roasted on the spit; twelve minutes suffice to
roast tender partridges, if the fire is kept alive. While they
are being cooked, they should be frequently basted with
butter. Partridges, like nearly all game roasts, should be
kept underdone. ✪ Roasted Partridges
Page 123 · 3 recipe records on this page
Presented as published in 1894. 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
The carving of capons is very simple. The legs are first slipped off, and divided into two parts. Two small filets, with the pinion of the wing adhering, are taken off the breast; a nice slice is then cut on each side of the breast, and this is divided either lengthwise or transversely. Some nice gravy and bread sauce must be served with roasted capons. If the gravy is sent up separately, the capons when dished up may be garnished with water cresses. The capons may be filled with truffles.
Larded and Roasted Turkey, with Truffles. A fat
and very tender turkey is an excellent roast; larded, or covered with bacon, it is always welcomed; the best way to roast a turkey is on the spit. It should be previously wrapped in buttered paper, and basted with butter while cooking. One hour and a half, to two hours, is required to roast a turkey on the spit; the fire should be moderate and continual. When it is three parts done, the paper is taken off, so as to facilitate the coloring of the surface. There are two ways of serving roasted turkey, with truffles; the first one consists in filling the turkey with peeled and seasoned truffles; these may be whole or cut up, they are mixed up with rasped bacon. The second consists in filling the turkey simply with rasped bacon mixed with the raw peel of the truffles; previously chopped up; in this case the peeled truffles are cooked at the time in a little good wine, then the liquor is reduced with good gravy. At the moment the roast is dished, the truffles are piled round the turkey, and the gravy sent up in a boat. The leg bones of a roasted turkey should be cut up short, and a truffle put thereto. The carving of the turkey is very simple; it suffices to slip off entirely the two filets of the breast, to cut them in slices and to put them back in
Artistic Cookery 217
their places. At a select dinner, the legs of a roasted turkey should never be carved or served at all.
Roasted Partridges. Partridges for roasting should be young, this is the first point. They do not require to be kept long before cooking; they may be stuffed with raw, peeled, and seasoned truffles; truffled partridges constitute a very distinguished roast. They should be trussed with two strings, and may be larded or covered with bacon; they should, in preference, be roasted on the spit; twelve minutes suffice to roast tender partridges, if the fire is kept alive. While they are being cooked, they should be frequently basted with butter. Partridges, like nearly all game roasts, should be kept underdone.
Records on this page
Roasted Capons with Water CressesLarded and Roasted Turkey with TrufflesRoasted Partridges