Poultry and Game |
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Page 19
... peppercorns 4 oz . butter 6 oz . Patna rice Salt and pepper 1 tablesp . curry paste 2 small onions ( shallots ) Joint the chicken ( plate 6 ) , put the back- bone , giblets , bones and trimmings and stock ( or water and the mutton cut ...
... peppercorns 4 oz . butter 6 oz . Patna rice Salt and pepper 1 tablesp . curry paste 2 small onions ( shallots ) Joint the chicken ( plate 6 ) , put the back- bone , giblets , bones and trimmings and stock ( or water and the mutton cut ...
Page 55
... peppercorns 1 teasp . salt Onion sauce ( p . 61 ) Bacon Truss the rabbit ( see notes on Trussing , p . 51 ) , put it into boiling water . When the water re - boils , add the vegetables cut in pieces , the bouquet garni , peppercorns and ...
... peppercorns 1 teasp . salt Onion sauce ( p . 61 ) Bacon Truss the rabbit ( see notes on Trussing , p . 51 ) , put it into boiling water . When the water re - boils , add the vegetables cut in pieces , the bouquet garni , peppercorns and ...
Page 58
... peppercorns Wash , dry and joint the rabbit ; dice the bacon . Heat the butter in a saucepan , fry rabbit in it until well browned ; remove rabbit and keep hot . Fry diced onion , put in flour , stir and fry until well browned . Add ...
... peppercorns Wash , dry and joint the rabbit ; dice the bacon . Heat the butter in a saucepan , fry rabbit in it until well browned ; remove rabbit and keep hot . Fry diced onion , put in flour , stir and fry until well browned . Add ...
Contents
Choosing preparing and carving poultry | 7 |
Recipes for cooking poultry | 13 |
Choosing preparing and carving game | 38 |
Copyright | |
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Common terms and phrases
4-5 helpings 5-6 helpings aspic jelly bake bay leaf Béchamel sauce boiling bones Bouquet garni bread sauce breadcrumbs breast brown sauce butter Salt carrot casserole celery chicken chopped parsley cold cooked cook gently cover cream or milk curry dessertsp dice drain Espagnole sauce fairly hot oven Fat for basting flour forcemeat fowl French dressing GARNISH glaze golden brown goose gravy Grill hare heat helpings CHICKEN helpings Cooking time-about hot dish joints legs lemon juice lightly liver Melt butter mixture mould mushrooms nutmeg onion optional parsley partridge peppercorns pieces pigeons potato puff pastry rabbit rashers redcurrant Remove skin Remove trussing strings rice Salt and pepper saucepan season to taste Serve shallot simmer gently slices small onion steak stir in flour stock or water strain stuffing tablesp teasp tender tender-about toast tomato truffle turkey turnip Veal forcemeat vegetables Watercress wine