Another Receipt
A historical recipe from The Gastronomic Regenerator, by Alexis Soyer (1849).
A historical recipe
The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes, by Alexis Soyer (1849). Project Gutenberg eBook #47444.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Gastronomic Regenerator, by Alexis Soyer (1849). Digitised by Project Gutenberg, eBook #47444 (https://www.gutenberg.org/ebooks/47444). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Take two pounds of rump steak, chop it fine, season well with spice, a piece of onion, or eschalot, and butter.
- Rub the breast both inside and outside with beaten cloves, then stuff with the above, taking care to sew the bird up carefully, and to tie it very tightly on the spit, so that the gravy may not escape.
- Inclose the breast of the swan in a meal-paste, after which cover the whole bird with paper well greased with beef dripping.
- About a quarter of an hour before the bird is taken up, remove the paper and the paste, baste well with butter and flour till brown and frothy.
- A swan of fifteen pounds weight requires about two hours roasting with a fire not too fierce.