_Haunch of Venison, to roast._ No. 3.
Have the haunch well and finely larded with bacon, and put paper round it: roast and serve it up with sauce under it, made of good cullis or broth, gravy of ham, capers, anchovies, salt, pepper, and vinegar.
_Venison, to boil._
Have your venison a little salted, and boil it in water. Meanwhile boil six cauliflowers in milk and water; and put them into a large pipkin with drawn b.u.t.ter; keep them warm, and put in six handfuls of washed spinach, boiled in strong broth; pour off the broth, and put some drawn b.u.t.ter to it; lay some sippets in the dish, and lay your spinach round the sides; have the venison laid in the middle, with the cauliflower over it; pour your b.u.t.ter also over, and garnish with barberries and minced parsley.
_Haunch of Venison, to broil._
Take half a haunch, and cut it into slices of about half an inch thick; broil and salt them over a brisk fire, and, when pretty well soaked, bread and serve them up with gravy: do the same with the chine.
_Venison, to recover when tainted._
Boil bay salt, ale, and vinegar together, and make a strong brine; skim it, and let it stand till cool, and steep the venison for a whole day.
Drain and press it dry: parboil, and season it with pepper and salt.
_Another way._
Tie your venison up in a clean cloth; put it in the earth for a whole day, and the scent will be gone.
_Red Deer Venison, to pot._
Let the venison be well boned and cut into pieces about an inch thick, and round, of the diameter of your pot. Season with pepper and salt, something higher than you would pasty, and afterwards put it into your pots, adding half a quarter of b.u.t.ter, and two sliced nutmegs, cloves and mace about the same quant.i.ty of each, but rather less of the cloves.
Then put into your pots lean and fat, so that there may be fat and lean mixed, until the pots are so nearly filled as to admit only a pint of b.u.t.ter more to be put into each. Make a paste of rye-flour, and stop your pots close on the top. Have your oven heated as you would for a pasty; put your pots in, and let them remain as long as for pasty; draw them out, and let them stand half an hour; afterwards unstop them, and turn the pots upside down; you may remove the contents, if you like, into smaller pots; in which case take off all the b.u.t.ter, letting the gravy remain, and using the b.u.t.ter for the fresh pots; let them remain all night; the next day fill them with fresh b.u.t.ter. To make a pie of the same, proceed in the same way with the venison, only do not season it so high; but put in a liberal allowance of b.u.t.ter.
_Venison, excellent subst.i.tute for._
Skin a loin of mutton; put to it a quarter of a pint of port wine, half a pint of spring water, two spoonfuls of vinegar, an onion with three cloves, a small bunch of thyme and parsley, a little pepper and salt, to your taste. Stew them with the mutton very slowly for two hours and a half; baste it with the liquor very often; skim off the fat, and send the gravy in the dish with the mutton. Sauce--the same as for venison.
_Water Cresses, to stew._
When the cresses are nicely picked and well washed, put them into a stewpan with a little b.u.t.ter under them. Let them stew on a clear fire until almost done; then rub them through a sieve; put them again into a pan, with a dust of flour, a little salt, and a spoonful of good cream: give it a boil, and dish it up with sippets. The cream may be omitted, and the cresses may be boiled in salt and water before they are rubbed through the sieve, and afterwards stewed, but it takes the strength out, therefore it is best not to boil them first.
POULTRY.
_Chicken, to make white._
Feed them in the coop on boiled rice; give them no water at all to drink. Scalded oatmeal will do as well.
_Chicken, to frica.s.see._ No. 1.
Empty the chicken, and singe it till the flesh gets very firm. Carve it as neatly as possible; divide the legs at the joints into four separate pieces, the back into two, making in all ten pieces. Take out the lungs and all that remains within; wash all the parts of the chicken very thoroughly in lukewarm water, till all the blood is out. Put the pieces in boiling water, sufficient to cover them, about four tea-cupfuls, and let them remain there ten minutes; take them out, preserve the water, and put them into cold water. When quite cool, put two ounces of fresh b.u.t.ter into a stewpan with half a pint of mushrooms, fresh or pickled; if pickled, they must be put into fresh cold water two or three hours before; the water to be changed three times; put into the stewpan two bunches of parsley and two large onions; add the chicken, and set the stewpan over the fire. When the chickens have been fried lightly, taking care they are not in the least browned, dust a little salt and flour over them; then add some veal jelly to the water in which they were blanched; let them boil about three quarters of an hour in that liquor, skimming off all the b.u.t.ter, and sc.u.m very cleanly; then take out the chicken, leaving the sauce or liquor, and lay it in another stewpan, which place in a basin of hot water near the fire. Boil down the sauce or liquor, adding some more veal jelly, till it becomes strong, and there remains sufficient sauce for the dish; add to this the yolk of four eggs and three table-spoonfuls of cream: boil it, taking great care to keep it constantly stirring; and, when ready to serve, having placed the chicken in a very hot dish, with the breast in the middle, and the legs around, pour the sauce well over every part. The sauce should be thicker than melted b.u.t.ter, and of a yellow colour.
_Chicken, to frica.s.see._ No. 2.
Cut the chicken up in joints; put them into cold water, and set them on the fire till they boil; skim them well. Save the liquor. Skin, wash, and trim the joints; put them into a pan, with the liquor, a small bunch of parsley and thyme, a small onion, and as much flour and water as will give it a proper thickness, and let them boil till tender. When going to table, put in a yolk of egg mixed with a little good cream, a little parsley chopped very fine, juice of lemon, and pepper and salt to your taste.
_Chicken, to frica.s.see._ No. 3.
Take two chickens and more than half stew them; cut them into limbs; take the skin clean off, and all the inside that is b.l.o.o.d.y. Put them into a stewpan, with half a pint of cream, about two ounces of b.u.t.ter, into which shake a little flour, some mace, and whole pepper, and a little parsley boiled and chopped fine. Thicken it up with the yolks of two eggs; add the juice of a lemon, and three spoonfuls of good white gravy.
_Chicken, to frica.s.see._ No. 4.
Have a frying-pan, with sufficient liquor to cover your chicken cut into pieces; half of the liquor to be white wine and water. Take one nutmeg sliced, half a dozen cloves, three blades of mace, and some whole pepper; boil all these together in a frying-pan; put half a pound of fresh b.u.t.ter and skim it clean; then put in your chickens, and boil them till tender; add a small quant.i.ty of parsley. Take four yolks and two whites of eggs; beat them well with some thick b.u.t.ter, and put it to your chicken in the pan; toss it over a slow fire till thick, and serve it up with sippets.
_Chicken, white frica.s.see of._
Cut in pieces chickens or rabbits; wash and dry them in a cloth; flour them well, and fry in clarified b.u.t.ter till they are a little brown, but, if not enough done, put them in a stewpan, and just cover them with strong veal or beef broth. Put in with them a bunch of thyme, an onion stuck with cloves, a little pepper and salt, and a blade of mace. Cover and stew till tender, and till the liquor is reduced about one half. Put in a quarter of a pound of b.u.t.ter, the yolk of two eggs beat, and a quarter of a pint of cream. Stir well; let it boil; if not thick enough, shake in some flour; and then put in juice of lemon.
_Cream of Chicken, or Fowl._
For this purpose fowls are preferable, because the b.r.e.a.s.t.s are larger.
Take two chickens, cut off the breast, and roast them; the remainder put in a stewpan with two pounds of the sinewy part of a knuckle of veal.
Boil the whole together to make a little clear good broth: when the b.r.e.a.s.t.s are roasted, and your broth made, take all the white of the breast, put it in a small stewpan, and add to it the broth clean and clear. It will be better to cut the white of the chickens quite fine, and, when you find that it is boiled soft, proceed in the same manner as for cream of rice and pa.s.s it. Just in the same way, make it of the thickness you judge proper, and warm in the same manner as the cream of rice: put in a little salt if it is approved of.
_Chickens, to fry._
Scald and split them; put them in vinegar and water, as much as will cover them, with a little pepper and salt, an onion, a slice or two of lemon, and a sprig or two of thyme, and let them lie two hours in the pickle. Dry them with a cloth; flour and fry them in clarified b.u.t.ter, with soft bread and a little of the pickle.
_Chickens, to heat._
Take the legs, wings, brains, and rump, and put them into a little white wine vinegar and claret, with some fresh b.u.t.ter, the water of an onion, a little pepper and sliced nutmeg, and heat them between two dishes.
_Chickens, dressed with Peas._
Singe and truss your chickens; boil one half and roast the other. Put them into a small saucepan, with a little water, a small piece of b.u.t.ter, a little salt, and a bundle of thyme and parsley. Set them on the fire, and put in a small lump of sugar. When they boil, set them over a slow fire to stew. Lay your boiled chickens in a dish; put your peas over them; then lay the roasted ones between, and send to table.