Follow the directions for chicken fricassee or for creamed
ohicken. A sauce may be made to stir in the fricassee by tak-
ing a little of the liquor in which the chicken is boiled, cooking
in it minced or sliced mushrooms, adding a bit of batter, salt,
and pepper, and stirring in fine before serving.
Prairie Ohicken Boasted
After preparing the bird for cooking, truss it, and bind it
with thin slices of fat salt pork. Baste it often whUe baking
in a quick oven. The flesh will be dry if it is not well basted.
The basting liquid should be of water in the bottom of the pan,
a lump of butter, pepper and salt, the juice of half a lemon.
When serving remoye the pork, tie paper f rills upon the leg
bones, lay the chicken in a bed of parsley, and let it be well wet
with the liquid in which it is cooked.
Boast Bnipe or Woodcock
Draw each bird neatly and fili in with a piece of bread and
butter, well seasoned with pepper and salt. Round each bird
f old a thin piece of pickled pork, f astening the blanket with the
bill of the bird. Place them in a row in a porcelain dripping
pan, and nearly cover with port wine. Cook half an hour, bast-
ing frequently. Add a little butter if it is necessary in making
the grayy in the pan, and serve the birds hot between twp strips
of bread toasted a light brown and buttered.
206 MB8. SESLT'S COOK BOOK
Boast Ekkddle of VeniBon with Sauoe
Trim and lard very finely a saddle of yenison weighing about
8ix pounds. Tie it around three or four times. Put it in a pan,
and sprìnkle one tablespoonful of salt over it, and spread one
ounce of batter over. Roast in brisk oven for forty-five min-
utes. Baste it often. Remove the string before placing it on
a dish. Mix one-half glass of Sherry with one gill ^f white
broth. Pour into the drippings and let ali come to a boil.
Skim off the fat and strain over the venison. Serve with the
following sauce in a separate dish : —
One wine-glass of Sherry. Let it come to a boil. Then
add one-half pint of currant jelly. Stir until thoroughly dis-
solved, then add one g^ll of Espagnole sauce✪ Roast Saddle of Venison with Sauce. Stir until it
Comes to a boil and serve very hot.
Boast Belgian Eteire
After the hare is thoroughly dressed, let it soak for a couple
of hours in a good brine. By this process you loosen the film
and stringy skin that covers the flesh of the rabbit family. At
the end of the two hours wipe the flesh dry and lard it with
narrow strips of bacon, drawing the fat through the flesh of the
hare in spacca of an inch apart. In your dripping pan — a por-
celain-lined one is best, since you use an acid — put two table-
spoons of butter, a little chopped bacon, and the hare slightly
dredged with flour. As the flesh takes on a brown, pour over
it a third of a cup of weak vinegar (if vinegar is very sour use
less, and add water), and after this is well absorbed baste fre-
quently with a half pint of cream which has been salted and
peppered. Cook the hare until tender. Serve with sliced
lemons and parsley.
CHAPTER Vili
SALADS, SAUCES, AND ASPICS
Allemande Bauoe ✪ Allemande Sauce
Page 118 · 2 recipe records on this page
Presented as published in 1902. 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
Follow the directions for chicken fricassee or for creamed chicken. A sauce may be made to stir in the fricassee by taking a little of the liquor in which the chicken is boiled, cooking in it minced or sliced mushrooms, adding a bit of batter, salt, and pepper, and stirring in fine before serving.
Prairie Ohicken Boasted
After preparing the bird for cooking, truss it, and bind it with thin slices of fat salt pork. Baste it often while baking in a quick oven. The flesh will be dry if it is not well basted. The basting liquid should be of water in the bottom of the pan, a lump of butter, pepper and salt, the juice of half a lemon. When serving remove the pork, tie paper frills upon the leg bones, lay the chicken in a bed of parsley, and let it be well wet with the liquid in which it is cooked.
Roast Snipe or Woodcock
Draw each bird neatly and fili in with a piece of bread and butter, well seasoned with pepper and salt. Round each bird fold a thin piece of pickled pork, fastening the blanket with the bill of the bird. Place them in a row in a porcelain dripping pan, and nearly cover with port wine. Cook half an hour, basting frequently. Add a little butter if it is necessary in making the grayy in the pan, and serve the birds hot between two strips of bread toasted a light brown and buttered.
Roast Saddle of Venison with Sauce
Trim and lard very finely a saddle of venison weighing about six pounds. Tie it around three or four times. Put it in a pan, and sprinkle one tablespoonful of salt over it, and spread one ounce of butter over. Roast in brisk oven for forty-five minutes. Baste it often. Remove the string before placing it on a dish. Mix one-half glass of Sherry with one gill of white broth. Pour into the drippings and let ali come to a boil. Skim off the fat and strain over the venison. Serve with the following sauce in a separate dish : —
One wine-glass of Sherry. Let it come to a boil. Then add one-half pint of currant jelly. Stir until thoroughly dissolved, then add one gill of Espagnole sauce. Stir until it Comes to a boil and serve very hot.
Roast Belgian Hare
After the hare is thoroughly dressed, let it soak for a couple of hours in a good brine. By this process you loosen the film and stringy skin that covers the flesh of the rabbit family. At the end of the two hours wipe the flesh dry and lard it with narrow strips of bacon, drawing the fat through the flesh of the hare in spaces of an inch apart. In your dripping pan — a porcelain-lined one is best, since you use an acid — put two tablespoons of butter, a little chopped bacon, and the hare slightly dredged with flour. As the flesh takes on a brown, pour over it a third of a cup of weak vinegar (if vinegar is very sour use less, and add water), and after this is well absorbed baste frequently with a half pint of cream which has been salted and peppered. Cook the hare until tender. Serve with sliced lemons and parsley.
SALADS, SAUCES, AND ASPICS
Allemande Bauoe
Records on this page
Roast Saddle of Venison with SauceAllemande Sauce