|
Classic
Cook Books
< last page | next page >
page 232
lay some pork fat on the breast, or lard the breast and legs with fine pork fat
lardoons and roast slowly. If it is to be roasted on a spit, tie over the breast
some buttered paper. When serving, lay the head with the peacock, garnish the
dish with water cresses and serve with an oyster- or brown sauce; season with
lemon slices.
If liked a well-seasoned veal forcemeat may be filled into the peacock.
13. Suabian Peacock Pie. Kill a young half-grown peacock a few days before it is
to be used; cut off the head, pluck, empty, wash very thoroughly, rub inside and
out with spices and salt. Put a piece of butter into a saucepan, let the meat
simmer in this for a little while, mince the liver with a small piece of pork
fat and an onion, brown a handful of bread crumbs in butter, simmer the mince in
this, pour the butter out of the pan and substitute for it the minced liver,
etc, together with 1/4 bottle of wine; boil an ounce of truffles in wine and put
them in with the wine, a large spoonful of bouillon, a few lemon slices, a
little sweet basil and a few bay leaves, cover the pan tightly and when the
peacock has been cooked slowly until nearly done, let it cool in this sauce.
Make a good butter crust, put in the bird with a piece of pork fat on its
breast, close and brush the crust as usual and bake in an oven for 3/4 of an
hour to a light brown. The remaining sauce is thinned with bouillon and a little
lemon juice and kept hot. When the pie is taken out of the oven remove the upper
crust and pour in the sauce, then put the head of the peacock on the cover,
close the pie and send it to the table hot.
Old birds can be used for small pies only, for instance, pies of various kinds
of meat (see E, No. 11); it may be well to lay the meat into a seasoned broth
some time beforehand.
14. Mountain Cock or Grouse. For roasting, young only should be taken as the
older ones are almost tough and fit for ragouts or fricassees only. Fill with
the following forcemeat: Chop a piece good veal with some raw ham and its fat
very finely, then add a few yolks of eggs with a couple of ground cloves,
< last page | next page >
Classic
Cook Books
|
