Peahen Larded and Glazed
From Warne's model cookery and housekeeping book (1868).
Source and licence
From Warne's model cookery and housekeeping book (1868), printed page 363, digitised by the Internet Archive: https://archive.org/details/b21528214
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- 1337.
- A quarter of a pound of lardoons ;
- a quarter of a pound of forcemeat ;
- glaze ;
- watercresses.
- Choose a young peahen ;
- truss it as directed above.
- Then lard it as shown in engraving, on the breast and legs, as it is a dry bird, and is not nice unless larded.
- (For Larding, see page 50).
- Make a nice veal or turkey forcemeat and put into the inside of the bird, and roast it at a good fire.
- When it is done, remove the buttered paper from the head, put it on a hot dish, glaze it carefully, and pour round it a good gravy.
- Garnish with watercresses.
- Bread sauce served with it.