Cut the meat off the breast and other white parts of a roast of fowl with
about a tablespoonful of Bechamel sauce ; cut the meat into shreds or scal-
lops ; add to it a tablespoonful of grated Parmesan cheese, a little nutmeg,
pepper and salt, a small piece of glaze, and a half gill of cream ; toss the
whole together over the fire until well mixed, and then place the scallops
in a dish, piled up in a dome ; cover this entirely with a coating of fried
bread crumbs mixed with grated Parmesan cheese, in the proportion of two-
thirds of the former with one-third of the latter ; sprinkle a little clarified
butter over the surface, place round the entree a border of fancy-cut croutons
of bread, or of potatoes (previously fried) , and then put into the oven for
about ten minutes, being careful that the}' do not burn. Next pour Bec-
hamel sauce round the entree, and serve.
«
GIBLET PIE, WITH FINE HERBS.
Procure two sets of goose giblets (cleaned), scald them, then immerse
in cold water, and drain upon a napkin. Then cut the giblets into pieces
about two inches long. Trim them neatly, and place in a stewpan with a
carrot, an onion stuck with four cloves, a garnished fagot of parsley, and
season with pepper and a little salt ; moisten with a quart of good broth
and a glass of sherry, and set them to stew gently over a slow fire. When
done remove the carrot, onion, and fagot of parsley ; drain the giblets
into a sieve, skim off all the grease from the broth, and after having put it
back in a stewpan, thicken it with a little roux, and boil the sauce over a
fire for fifteen minutes, stirring the whole time with a wooden spoon. Re-
duce the sauce to about one pint, then remove it from the fire. Next cover
the bottom of the dish with scallops of fillet of beef, season with fine herbs,
mushrooms, parsley, a httle sweet hasil, and two shallots, adding cayenne
pepper, and salt ; over these pour half the sauce, then fill the dish up with
the giblets, which place in neat order ; sprinkle some fine herbs upon them,
and pour the remainder of the sauce over the whole. Cover the pie with
puff paste✪ Giblet Pie with Fine Herbs, bake it for an hour and a quarter, and send to table.
CHAPTER X.
GAME.
WILD TURKEY BRAISED.
Cover the turkey twentj^-four hours before cooking with sweet herbs
and spice, and put in a bath of wine and vinegar. On the day it is to be
cooked, cover it with a complete coating of sweet herbs and slices of fat
pork, well spiced and tied firmly over the bird. To be cooked in a large
stewpan, with a bed of pork, herbs and seasoning at the bottom before
putting in the turkey. Pour over it a little wine, cover well and let it cool
for several hours. When nearly done, remove the pork, etc., and brown
in the oven, basting with the liquor from the pan.
Baste a turkey as you would a pig, with cold lard✪ Wild Turkey Braised, as it makes the meat
crisp and brown.
WILD TURKEY PLAIN.
>
Wash and wipe the turkey very carefully ; wipe the cavity with a dry,
soft cloth before you stuff. Have a rich force-meat, bread crumbs, some
bits of fat pork cliopped fine, pepper and salt. Moisten with milk, beat in
an egg, two tablespoonfuls of melted butter ; baste with butter and water
for the first hour ; then three or four times with the gravy ; lastly, five or
six times with melted butter. Dredge with fiour at the last ; with butter
when it is of a nice brown ; serve — skim the gravy, add a little hot water,
pepper; thicken with the giblets chopped fine and browned flour ; boil up
and pour into tureen, or put giblets, one under each wing, when the
turkey is dished. Garnish with sliced lemon or parsle}^ — and send around
currant jelly✪ Wild Turkey Plain or cranberry sauce with it.
HAUNCH OF VENISON BRAISED. ✪ Haunch of Venison Braised
Page 77 · 6 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Cut the meat off the breast and other white parts of a roast of fowl with
about a tablespoonful of Bechamel sauce ; cut the meat into shreds or scal-
lops ; add to it a tablespoonful of grated Parmesan cheese, a little nutmeg,
pepper and salt, a small piece of glaze, and a half gill of cream ; toss the
whole together over the fire until well mixed, and then place the scallops
in a dish, piled up in a dome ; cover this entirely with a coating of fried
bread crumbs mixed with grated Parmesan cheese, in the proportion of two-
thirds of the former with one-third of the latter ; sprinkle a little clarified
butter over the surface, place round the entree a border of fancy-cut croutons
of bread, or of potatoes (previously fried) , and then put into the oven for
about ten minutes, being careful that the}' do not burn. Next pour Bec-
hamel sauce round the entree, and serve.
«
GIBLET PIE, WITH FINE HERBS.
Procure two sets of goose giblets (cleaned), scald them, then immerse
in cold water, and drain upon a napkin. Then cut the giblets into pieces
about two inches long. Trim them neatly, and place in a stewpan with a
carrot, an onion stuck with four cloves, a garnished fagot of parsley, and
season with pepper and a little salt ; moisten with a quart of good broth
and a glass of sherry, and set them to stew gently over a slow fire. When
done remove the carrot, onion, and fagot of parsley ; drain the giblets
into a sieve, skim off all the grease from the broth, and after having put it
back in a stewpan, thicken it with a little roux, and boil the sauce over a
fire for fifteen minutes, stirring the whole time with a wooden spoon. Re-
duce the sauce to about one pint, then remove it from the fire. Next cover
the bottom of the dish with scallops of fillet of beef, season with fine herbs,
mushrooms, parsley, a httle sweet hasil, and two shallots, adding cayenne
pepper, and salt ; over these pour half the sauce, then fill the dish up with
the giblets, which place in neat order ; sprinkle some fine herbs upon them,
and pour the remainder of the sauce over the whole. Cover the pie with
puff paste, bake it for an hour and a quarter, and send to table.
CHAPTER X.
GAME.
WILD TURKEY BRAISED.
Cover the turkey twentj^-four hours before cooking with sweet herbs
and spice, and put in a bath of wine and vinegar. On the day it is to be
cooked, cover it with a complete coating of sweet herbs and slices of fat
pork, well spiced and tied firmly over the bird. To be cooked in a large
stewpan, with a bed of pork, herbs and seasoning at the bottom before
putting in the turkey. Pour over it a little wine, cover well and let it cool
for several hours. When nearly done, remove the pork, etc., and brown
in the oven, basting with the liquor from the pan.
Baste a turkey as you would a pig, with cold lard, as it makes the meat
crisp and brown.
WILD TURKEY PLAIN.
>
Wash and wipe the turkey very carefully ; wipe the cavity with a dry,
soft cloth before you stuff. Have a rich force-meat, bread crumbs, some
bits of fat pork cliopped fine, pepper and salt. Moisten with milk, beat in
an egg, two tablespoonfuls of melted butter ; baste with butter and water
for the first hour ; then three or four times with the gravy ; lastly, five or
six times with melted butter. Dredge with fiour at the last ; with butter
when it is of a nice brown ; serve — skim the gravy, add a little hot water,
pepper; thicken with the giblets chopped fine and browned flour ; boil up
and pour into tureen, or put giblets, one under each wing, when the
turkey is dished. Garnish with sliced lemon or parsle}^ — and send around
currant jelly or cranberry sauce with it.
HAUNCH OF VENISON BRAISED.