The art of German cooking and baking

After this time the bird is taken out, dried, rubbed with salt, bacon slices tied around it, fried in the butter, and stewed for 2 hours, basting frequently with cream and bouillon. The gravy is strained, the bacon slices are taken off the bird. It is served on a platter, some gravy poured over the bird and the rest served separately. Remarks : You may serve a Madeira or pickle gravy with it. No. 49— ROAST WILD DUCK. Quantity for 6 — 8 Persons. 2 young, wild ducks 1 bay-leaf 1 pt. water 1 onion, sliced Vs lb. of butter 2 tbsps. of flour Bacon slices 1 wineglassful of red wine 2 cloves Salt 6 pepper-corns Preparation: The ducks are picked, singed, dressed, washed and skinned, salted inside and outside and tied into — 113 — bacon slices. The prepared ducks are put into a stewpot over the fire with 1 pt. of water, onion, cloves, pepper-corns, bayleaves. Cover and stew. When the water is boiled down, pour the % lb. of hot butter over them and add a little water or broth so that the butter may not get too brown, also add the red wine. 15 minutes before they are done, stir in the flour, add more broth or water if necessary and cook. The ducks should be of a nice golden brown color. Serve them with the strained gravy. No. 50— ROAST CAPONS. Quantity for 6 Persons. 1 capon % lb. of butter Salt Bacon for larding For the Gravy. 1 tbsp. of flour 1 tbsp. of wine Preparation : The capon is picked, dressed, the breast and drum sticks larded with bacon, and the bird salted inside and outside. Then the hot butter is poured over it and roasted 1% hours until done, basting frequently with cream. For the gravy, brown the flour in the drippings, add the wine, and broth or water, cook, strain and serve with the bird. No. 51— FRIED CAPON RAGOUT. May be made from the capon. Prepare it just the same as described in No. 42, Fine Partridge Ragout. No. 52— STEWED CAPON. Quantity for 6 Persons. 1 capon 1 wineglassful of red -wine Salt 1 tsp. of lemon juice 6 pepper-corns 1 tsp. of sugar 2 onions, sliced % pt. champignons % of a celery Some bouillon or water % carrot, sliced % lb. of butter 1 clove 2 tbsps. of flour 1 bay-leaf Preparation: The capon is prepared well and tied into bacon slices, then fried in % lb. butter for 1/2 hour. For the gravy, stir in the flour, fill up with bouillon or water mixed with a teaspoonful of meat extract and the rest of the ingredients and in this gravy stew the capon 45 minutes to 1 hour, basting and turning it frequently. Serve the capon —114 — and strain the gravy. Quarter the champignons and put them into the gravy. Pour in the champignon juice while stewing. Remarks: You can take oysters instead of champignons, allowing 3 or 4 to each person. Before serving the bird, remove bacon and strings. No. 53— RED GROUSE CUTLETS. Quantity for 6 Persons. 3 grouse 1 — 2 eggs 8 tbsps. thick, sweet cream 1 % cups of roll crumbs Some salt % lb. of butter, good measure % cup of flour Preparation: The grouse or other poultry is cleaned well and the meat removed from the bones while raw. Chop the meat and remove skin and tendons. Mix with the cream and salt. Shape into cutlets 1% inches thick, dip into flour, then into the well beaten egg and finally into the bread crumbs. Stick small bones into the cutlets and fry in butter to a nice color. These cutlets are very good served with vegetables. Remarks : These cutlets may be made from all fine game birds, i.e., partridge, pheasant, hazel hen, snow hen ; also from chicken. From the bones you can make soup, which will be better if the bones have been fried in butter and soupgreens a little while. No. 54— ROAST POULARD. Quantity for 6 — 8 Persons. 1 poulard % pt. sweet or sour cream Salt 1 tsp. of lemon juice Vi lb. of butter 2 tbsps. of flour Bacon slices to tie over the breast 1 cup of water