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English cookbook, 1799
Page 251
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Wings & legs of Fowls with Colours Cut the legs from a good sized fowl & the wings as large as possible, leaving no breast bone; then fill the cavities with light forcemeat, sew them up neat, blanch them, drain them dry wash the tops with raw white of egg, & lay a small quantity of forcemeat on it, & work a sprig with slips of leam ham & white & yellow omlets of Eggs, then put them into a stew pan with a little, cover the pan close, & stew them gently till done & the liquor nearly reduced. When they are to be served up, put under a cullis boiled almost to a glaze NB. They may be done in the same manner & serve up cold; or put round them savory jelly, instead of Cullis for an ornamental supper - Fowl stewed with rice Truss a pullet as for boiling & stew it with a pint of veal broth till tender, & the liquor nearly reduced, with two blades of mace & some slices of onions. In the mean time wash, pick, & boil till half done, a quarter of a pound of Rice; then strain it & add 3 ounces of fresh butter, cayeane pepper, & salt to the palate, simmer it over a fire till done; then put the fowl into the center of a dish, the rice over it, & serve it up with bershamelle sauce over the rice, & likewise some leaves of Baked puff paste to be put round
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Wings & legs of Fowls with Colours Cut the legs from a good sized fowl & the wings as large as possible, leaving no breast bone; then fill the cavities with light forcemeat, sew them up neat, blanch them, drain them dry wash the tops with raw white of egg, & lay a small quantity of forcemeat on it, & work a sprig with slips of leam ham & white & yellow omlets of Eggs, then put them into a stew pan with a little, cover the pan close, & stew them gently till done & the liquor nearly reduced. When they are to be served up, put under a cullis boiled almost to a glaze NB. They may be done in the same manner & serve up cold; or put round them savory jelly, instead of Cullis for an ornamental supper - Fowl stewed with rice Truss a pullet as for boiling & stew it with a pint of veal broth till tender, & the liquor nearly reduced, with two blades of mace & some slices of onions. In the mean time wash, pick, & boil till half done, a quarter of a pound of Rice; then strain it & add 3 ounces of fresh butter, cayeane pepper, & salt to the palate, simmer it over a fire till done; then put the fowl into the center of a dish, the rice over it, & serve it up with bershamelle sauce over the rice, & likewise some leaves of Baked puff paste to be put round
Szathmary Culinary Manuscripts and Cookbooks
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