. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . er dish. There should be no sage mixed with the porkto dress thus. Chestnuts, roasted, 40; sausages, 6; gravy, nearly | pint; sherry orMadeira, 2 wineglassesfui: stewed together from 50 to 60 minutes. CHAP. XII.] POULTRY. 199 truffled sausages ; (Saucisses aux Truffles.)With two pounds of the lean of young tender pork, mix one poundof fat, a quarter of a p
. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . er dish. There should be no sage mixed with the porkto dress thus. Chestnuts, roasted, 40; sausages, 6; gravy, nearly | pint; sherry orMadeira, 2 wineglassesfui: stewed together from 50 to 60 minutes. CHAP. XII.] POULTRY. 199 truffled sausages ; (Saucisses aux Truffles.)With two pounds of the lean of young tender pork, mix one poundof fat, a quarter of a pound of truffles, minced very small, an ounceand a half of salt, a seasoning- of cayenne, or quite half an ounce ofwhite pepper, a nutmeg-, a teaspoonful of freshly pounded mace, and adessertspoonful or more of savoury herbs dried and reduced to a morsel of the mixture; heig-hten any of the seasoning-s to thetaste; and put the meat into delicately clean skins: if it be for imme-diate use, and the addition is liked, moisten it, before it is dressed, with-me or two g-lassesful of Madeira. The substitution of a clove of garlicfor the truffles will convert these into Saucisses a VAil, or garlic sau-sages. CHAPTER Boiled Fowl. TO CHOOSE POULTRY. Young, plump, well-fed, but not over-fatted poultry is the best. Theskin of fowls and turkeys should be clear, white, and finely grained,the breasts broad and full-fleshed, the legs smooth, the toes pliable andeasily broken when bent back; the birds should also be heavy in pro-portion to their size. This applies equally to geese and ducks, of whichthe breasts likewise should be very plump, and the feet yellow and flex-ible : when these are red and hard, the bills of the same colour, and theskin full of hairs, and extremely coarse, the birds are old. White-legged fowls and chickens should be chosen for boiling, be-cause their appearance is the most delicate when dressed ; but the dark-legged ones often prove more jui
Size: 1484px × 1685px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade18, booksubjectcbk, booksubjectcookery
