Cookery and domestic economy, for young housewives. Including directions for servants / by the mistress of a family.

Date:
1838
Catalogue details

Licence: Public Domain Mark

Credit: Cookery and domestic economy, for young housewives. Including directions for servants / by the mistress of a family. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    ROAST PARTRIDGES—GROUSE GOOSE. meat may also be added. On finishing, sew up the orifice or neck. Before putting to the fire, cover the breast with a sheet of writing-paper well buttered, to preserve it from scorching, and which may be removed a short time before taking from the fire, to allow the breast to be browned. Baste well with butter. A turkey will take from au hour and a half to two hours. Serve with gravy sauce and bread sauce. TO ROAST PARTRIDGES. Pick, draw, singe, and clean these birds the same as fowls. Leave the head on. Make a slit in the neck, and draw out the craw. Twist the neck round the wing, and bring the head round to the side of the breast. The legs and wings may be Figure 5. trussed in much the same manner as fowls. The feet are left on, and crossed over one into the other, as in figure 5. Baste well with butter before a clear fire. When about half done, dust a little flour over them to be browned. A par- tridge will take from twenty minutes to half an hour, and a pheasant three quarters of an hour. Serve on toasted bread, with gravy and bread sauce; the toasted bread may be dipped in the gravy. Grouse and blackcock should be dressed and served in the same manner ; the head being trussed under the wing. Snipes and woodcocks are not drawn. TO ROAST GOOSE. Pick, draw, and singe the goose well. Cut off its head and neck. Take off the feet and legs at the first joint; also, take off the wings at the first joint. The portions of the legs and wings that are left are skewered to the sides. Stuff with chopped sage and onion, and crumbs of bread, with pepper and salt. The skin of the neck must he tied securely, to prevent the gravy from running out. Paper the breast