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Classic
Cook Books
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page 89
When well stewed, thicken the gravy with butter and flour, and serve all up
together, garnished with shallots.
To stew Wild Fowl.
Half roast a wild duck, then cut it into bits. When cold, put it into a
stew-pan, with a sufficient quantity of beef gravy, and let it stew till tender.
Then thicken it with burnt butter, and serve it up all together, with sippets
within the sides, and lemon sliced on the rim of the dish.
To stew Giblets.
Let the giblets be clean picked and washed, the feet skinned, and the bill cut
off, the head split in two, then pinion bones broken, the liver and gizzard cut
in four, and the neck in two pieces: put them into half a pint of water, with
pepper salt, a small onion, and sweet herbs. Cover the sauce-pan close, and let
them stew till enough, upon a slow fire. Then season them with salt, take out
the onion and herbs, and pour them into a dish with all the liquor.
To stew Carp or Tench.
Scrape them very clean, then gut them; wash them and the roes in a pint of good
stale beer, to preserve all the blood, and boil the carp with a little salt in
the water.
In the mean time strain the beer, and put it into a sauce-pan with a pint of red
wine,
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Classic
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