|
Classic
Cook Books
< last page | next page >
page 20
chop them into the stuffing, add wine, and roast the bird.
The above is a good stuffing for every kind of Water Fowl which requires onion
sauce.
To smother a Fowl in Oysters.
Fill the bird with dry Oysters, and sew it up and boil it in water just
sufficient to cover the bird, salt and season to your taste - when done tender,
put into a deep dish and pour over it a pint of stewed oysters, well buttered
and peppered, garnish a turkey with sprigs of parsley or leaves of cellery: a
fowl is best with a parsley sauce.
To stuff a leg of Veal,
Take one pound of veal, half pound pork (salted,) one pound grated bread, chop
all very fine, with a handful of green parsley, pepper it, add 3 ounces butter
and 3 eggs, (and sweet herbs if you like them,) cut the leg round like a ham and
stab it full of holes, and fill in all the stuffing; then salt and pepper the
legand dust on some flour; if baked in an oven, put into a sauce pan with a
little water, if potted, lay some scewers at the bottom of the pot, put in a
little water and lay the leg on the scewers, with a gentle fire render it
tender, (frequently adding water,) when done take out the leg, put butter in the
pot and brown the leg,the gravy in a seperate vessel must be thickened and
buttered and a spoonful of ketchup added.
To stuff a leg of Pork to bake or roast.
Corn the leg 48 hours and stuff it with sausage meat and bake in an oven two
hours and an half or roast.
To alamode a round of Beef.
To a 14 or 16 pound round of beef, put one
< last page | next page >
Classic
Cook Books
|
