The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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the carcas a stuffing composed of large livers, mushrooms, smoked bacon, all cut in small dice and mingled with salt, fine spices, chopped parsley and oniony. Sew the turkey up, and take care to shape it nicely ; then put a thin slice of bacon on the breast and wrap it in a cloth. Stew it in a pot, but not too large a one, with good broth, a glass of white wine, parsley, thyme, and celery. When it is done, strain the liquor in which the turkey was stewed, into a stew pan, after having taken off the pot; reduce it to sauce, adding a spoonful of caulis or oysters. Then unwrap your turkey, take off the bacon, dry away the grease and serve with sauce.
Woodcock thk Sportsman's Fashion—English style.—Roast 2 of the birds rather underdone, catching their trails upon a large piece of toasted bread; when done cut each bird into quarters, which place in a stew pan with the remainder of the trail cut small, a little pepper, salt, a glass of sherry, a little chopped shallot, the juice of 1-2 a lemon, 1-2 a gill of broth; let the whole simmer very gently for a few minutes, dress the pieces of woodcock rather high upon the toast, pour the sauce over and serve.
Partridges Stewed with Cabbage.—Have your birds nicely trussed and cleaned, then run 5 or 6 slices of fat bacon about 1-2 as thick as your hand and 1-2 as long, through the breast, so as not to stick out, then roast them in a moderate oven, then divide a cab­bage head in 4 pieces after washing it well in salt and water, then boil it in simple water, drain it dry, season highly with salt and pep­per, then some chopped onion, 1-2 pound of fat and lean bacon and put them in a stew pan, then cover the whole with some good butter and let simmer 3-4 of an hour till nearly dry before putting in the partridges, keeping the whole hot, but not boiling, for about 1 hour; have ready 2 nicely broiled pork sausages, dress the cabbage, which should be quite dry, upon your dish in a mound with the birds at the top, but half buried in the mound, cut the bacon in halves, placing a piece at each end with a sausage at each side, pour a cupful of game sauce around and serve. It is very nice served with good plain gravy.
Partridges to Broil.—Divide them in two, dip them in melted butter in-which a mite of corn starch has been stirred, cover thickly with bread crumbs ; boil 1-4 hour. Young rabbits, hares and birds can be broiled in the same way.
To Boil Grouse.—These must be boiled in plenty of water; 1-2 or 3-4 hour will be sufficient to cook them. For sauce stew some heads of celery cut very fine and thickened with cream and a small piece of butter rolled in flour and seasoned with salt to your palate. When your bird is done pour the sauce over it and garnish the dish with thin slices of lemon.