To Truss a Peahen
From Warne's model cookery with complete instructions in household management, and recipes for breakfast dishes ... bills of (1910).
Source and licence
From Warne's model cookery with complete instructions in household management, and recipes for breakfast dishes ... bills of (1910), printed page 363, digitised by the Internet Archive: https://archive.org/details/b21528652
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
- 1336.
- A peahen or peacock is trussed in the same manner as any other fowl, with the exception of the head, which is left on with the feathers on it, folded 111 buttered paper and tucked under the wmg.
- If the peacock is roasted, a few of the tail feathers are saved to ornament the bird, as a pheasant sometimes is decked ;
- but this is not done in the case of the peahen.
- Peahen larded and Glazed.
- *337- 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 ro).
- 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.
- oread sauce served with it.