The Lady's Own Cookery Book, and New Dinner-Table Directory;

Chicken, to fricassee. No. 3

Take two chickens and more than half stew them; cut them into limbs; take the skin clean off, and all the inside that is bloody. Put them into a stewpan, with half a pint of cream, about two ounces of butter, into which shake a little flour, some mace, and whole pepper, and a little parsley boiled and chopped fine. Thicken it up with the yolks of two eggs; add the juice of a lemon, and three spoonfuls of good white gravy.

Chicken, to fricassee. No. 4

Have a frying-pan, with sufficient liquor to cover your chicken cut into pieces; half of the liquor to be white wine and water. Take one nutmeg sliced, half a dozen cloves, three blades of mace, and some whole pepper; boil all these together in a frying-pan; put half a pound of fresh butter and skim it clean; then put in your chickens, and boil them till tender; add a small quantity of parsley. Take four yolks and two whites of eggs; beat them well with some thick butter, and put it to your chicken in the pan; toss it over a slow fire till thick, and serve it up with sippets.

Chicken, white fricassee of

Cut in pieces chickens or rabbits; wash and dry them in a cloth; flour them well, and fry in clarified butter till they are a little brown, but, if not enough done, put them in a stewpan, and just cover them with strong veal or beef broth. Put in with them a bunch of thyme, an onion stuck with cloves, a little pepper and salt, and a blade of mace. Cover and stew till tender, and till the liquor is reduced about one half. Put in a quarter of a pound of butter, the yolk of two eggs beat, and a quarter of a pint of cream. Stir well; let it boil; if not thick enough, shake in some flour; and then put in juice of lemon.

Cream of Chicken, or Fowl

For this purpose fowls are preferable, because the breasts are larger. Take two chickens, cut off the breast, and roast them; the remainder put in a stewpan with two pounds of the sinewy part of a knuckle of veal. Boil the whole together to make a little clear good broth: when the breasts are roasted, and your broth made, take all the white of the breast, put it in a small stewpan, and add to it the broth clean and clear. It will be better to cut the white of the chickens quite fine, and, when you find that it is boiled soft, proceed in the same manner as for cream of rice and pass it. Just in the same way, make it of the thickness you judge proper, and warm in the same manner as the cream of rice: put in a little salt if it is approved of.

Chickens, to fry

Scald and split them; put them in vinegar and water, as much as will cover them, with a little pepper and salt, an onion, a slice or two of lemon, and a sprig or two of thyme, and let them lie two hours in the pickle. Dry them with a cloth; flour and fry them in clarified butter, with soft bread and a little of the pickle.

Chickens, to heat

Take the legs, wings, brains, and rump, and put them into a little white wine vinegar and claret, with some fresh butter, the water of an onion, a little pepper and sliced nutmeg, and heat them between two dishes.

Chickens, dressed with Peas

Singe and truss your chickens; boil one half and roast the other. Put them into a small saucepan, with a little water, a small piece of butter, a little salt, and a bundle of thyme and parsley. Set them on the fire, and put in a small lump of sugar. When they boil, set them over a slow fire to stew. Lay your boiled chickens in a dish; put your peas over them; then lay the roasted ones between, and send to table.

Chicken and Ham, ragout of

Clear a chicken which has been dressed of all the sauce that may be about it. If it has been roasted, pare off the brown skin, take some soup, veal jelly, and cream, and a table-spoonful of mushrooms; if pickled, wash them in several waters to take out the vinegar: put them in the jelly, and keep this sauce to heat up. Cut up the chicken, the wings and breast in slices, the merrythought also, and divide the legs. Heat the fowl up separately from the sauce in a little thin broth: prepare six or eight slices of ham stewed apart in brown gravy; dip each piece of the fowl in the white sauce, and lay them in the middle of the dish with a piece of the ham alternately one beside another, taking care that as little of the white sauce as possible goes on the ham, to preserve its colour. Lay the legs one on each side of the meat in the middle; and pour the sauce in the middle, taking care not to pour it over the ham.

Chicken, or Ham and Veal patés

Cut up into small dice some of the white of the chicken, or the most delicate part of veal already dressed; take sufficient white sauce, with truffles, morels, and mushrooms, and heat it up to put in the patés. When ready, pour it amply into them, and serve up hot.

Another

Take the white of a chicken or veal, cut it up in small dice; do the same with some ham or tongue; warm it in a little broth, and take a good white sauce, such as is used for pheasants, and heat it up thoroughly.

Duck, to boil

Pour over it boiling milk and water, and let it lie for an hour or two. Then boil it gently for a full half hour in plenty of water. Serve with onion sauce.

Duck, to boil, à la Française

To a pint of rich beef gravy put two dozen of roasted peeled chesnuts, with a few leaves of thyme, two small onions if agreeable, a race of ginger, and a little whole pepper. Lard a fine tame duck, and half roast it; put it into the gravy; let it stew ten minutes, and add a pint of port wine. When the duck is done, take it out; boil up your gravy to a proper thickness, but skim it very clean from the fat; lay your duck in the dish, and pour the sauce over it.

Duck à la braise

Lard the duck; lay a slice or two of beef at the bottom of the pan, and on these the duck, a piece of bacon, and some more beef sliced, an onion, a carrot, whole pepper, a slice of lemon, and a bunch of sweet-herbs. Cover this close, and set it over the fire for a few minutes, shaking in some flour: then pour in a quart of beef broth or boiling water, and a little heated red wine. Stew it for half an hour; strain the sauce, and skim it; put to it some more wine if necessary, with cayenne, shalot, a little mint, juice of a lemon, and chopped tarragon. If agreeable to your taste, add artichoke bottoms boiled and quartered.

Duck, to hash

When cut in pieces, flour it; put it into a stewpan with some gravy, a little red wine, shalot chopped, salt and pepper; boil these; put in the duck; toss it up, take out the lemon, and serve with toasted sippets.

Duck, to stew with Cucumbers

Half roast the duck, and stew it as before. Slice some cucumbers and onions; fry and drain them very dry; put them to the duck, and stew all together.

Duck, to stew with Peas

Half roast the duck, put it into some good gravy with a little mint and three or four sage-leaves chopped. Stew this half an hour; thicken the gravy with a little flour; throw in half a pint of green peas boiled, or some celery, in which case omit the mint.

Fowls, to fatten in a fortnight

Gather and dry, in proper season, nettle leaves and seed; beat them into powder, and make it into paste with flour, adding a little sweet olive-oil. Make this up into small crams: coop the birds up and feed them with it, giving them water in which barley has been boiled, and they will fatten in the above-mentioned time.

Fowl, to make tender

Pour down the throat of the fowl, about an hour before you kill it, a spoonful of vinegar, and let it run about again. When killed, hang it up in the feathers by the legs in a smoky chimney; then pluck and dress it. This method makes fowls very tender.

Fowl, to roast with Anchovies

Put a bit of butter in your stewpan with a little flour; keep stirring this over the fire, but not too hot, till it turns of a good gold colour, and put a little of it into your gravy to thicken it.

Fowl with Rice, called Pilaw

Boil a pint of rice in as much water as will cover it. Put in with it some whole black pepper, a little salt, and half a dozen cloves, tied up in a bit of cloth. When the rice is tender take out the cloves and pepper, and stir in a piece of butter. Boil a fowl and a piece of bacon; lay them in a dish, and cover them with the rice. Lay round the dish and upon the rice hard eggs cut in halves and quarters, and onions, first boiled and then fried.

Fowl, to hash

Cut the fowl in pieces; put it in some gravy, with a little cream, ketchup, or mushroom-powder, grated lemon-peel, a few oysters and their liquor, and a piece of butter mixed with flour. Keep stirring it till the butter is melted. Lay sippets in the dish.

Fowl, to stew

Take a fowl, two onions, two carrots, and two turnips; put one onion into the fowl, and cut all the rest into four pieces each. Add two or three bits of bacon or ham, a bay-leaf, and as much water as will prevent their burning when put into an earthen vessel; cover them up close, and stew them for three hours and a half on a slow fire. Serve up hot or cold.

Goose, to stuff

Having well washed your goose, dry it, and rub the inside with pepper and salt. Crumble some bread, but not too fine; take a piece of butter and make it hot; cut a middle-sized onion and stew in the butter. Cut the liver very small, and put that also in the butter for about a minute just to warm, and pour it over the head. It must then be mixed up with an egg and about two spoonfuls of cream, a little nutmeg, ginger, pepper and salt, and a small quantity of summer savory.

Another way

Chop fine two ounces of onions, and an ounce of green sage leaves; add four ounces of bread crumbs, the yolk and white of an egg, a little salt and pepper, and sometimes minced apples.

Goose’s liver, to dress

When it is drawn, leave the gall sticking to it; lay it in fresh water for a day, and change the water several times. When you use it, wipe it dry, cut off the gall, and fry it in butter, which must be made very hot before the liver is put in: it must be whole and fried brown – no fork stuck in it. Serve with a little ketchup sauce.

Pigeons, to boil

Chop sweet-herbs and bacon, with grated bread, butter, spice, and the yolk of an egg; tie both ends of the pullets, and boil them. Garnish with sliced lemon and barberries.

Pigeons, to broil

Cut their necks and wings close, leaving the skin of the neck to enable you to tie close, and with some grated bread put an anchovy, the two livers of pigeons, half a grated nutmeg, a quarter of a pound of butter, a very little thyme, a little pepper and salt, and sweet marjoram shred. Mix all together, and into each bird put a piece of the size of a walnut, after sewing up the vents and necks, and, with a little nutmeg, pepper, and salt, strewed over them, broil them on a slow charcoal fire, basting and turning very often. Use rich gravy or melted butter for sauce, and season to your taste.

Pigeons, to jug

Pick and draw the pigeons, and let a little water pass through them; parboil and bruise the liver with a spoon; mix pepper, salt, grated nutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantity equal to the liver, the yolks of two eggs boiled hard and also cut fine; mix these with two raw eggs, and stuff the birds, tying up the necks and vents. After dipping the pigeons into water, season them with salt and pepper; then put them into a jug, with two or three pieces of celery, stopping it very close, to prevent the steam escaping. Set them in a kettle of cold water; lay a tile on the top, and boil three hours; take them out, and put in a piece of butter rolled in flour; shake it round till thick, and pour it over the pigeons.

Pigeons, to pot

Truss and season them with savoury spice; put them into a a pot or pan, covering them with butter, and bake them. Take out, drain, and, when cold, cover them with clarified butter. Fish may be potted in the same way, but always bone them when baked.

Pigeons, to stew. No. 1

Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, some sweet-herbs, a little grated bread, and the liver of the birds chopped very fine; roll these up in a bit of butter, put it in the stomach of the pigeons, and tie up both ends. Make some butter hot in your stewpan, fry the pigeons in it till they are brown all over, putting to them two or three blades of mace, a few peppercorns, and one shalot. Take them out of the liquor, dust a little flour into the stewpan, shaking it about till it is brown. Have ready a quart of small gravy and a glass of white wine; let it just boil up: strain out all the spice, and put the gravy and pigeons into the stewpan. Let them simmer over the fire two hours; put in some pickled mushrooms, a little lemon juice, a spoonful of ketchup, a few truffles and morels. Dish and send to table with bits of bacon grilled. Some persons add forcemeat balls, but they are very rich without.

Pigeons, to stew. No. 2

Shred the livers and gizzards, with as much suet as there is meat; season with pepper, salt, parsley, and thyme, shred small; fill the pigeons with this stuffing; lay them in the stewpan, breasts downward, with as much strong broth as will cover them. Add pepper, salt, and onion, and two thin rashers of bacon. Cover them close; let them stew two hours or more, till the liquor is reduced to one half, and looks like gravy, and the pigeons are tender; then put them in a dish with sippets. If you have no strong broth, you may stew in water; but you must not put so much water as broth, and they must stew more slowly.

Pigeons, to stew. No. 3

Cut six pigeons with giblets into quarters, and put them into a stewpan, with two blades of mace, salt, pepper, and just water sufficient to stew them without burning. When tender, thicken the liquor with the yolk of an egg and three spoonfuls of fresh cream, a little shred thyme, parsley, and a bit of butter. Shake all together, and garnish with lemon.

Pigeons, biscuit of

Wash, clean, and parboil, your pigeons, and stew them in strong broth. Have a ragout made for them of strong gravy, with artichoke bottoms and onions, seasoning them with the juice of lemons, and lemons diced, truffles, mushrooms, morels, and bacon cut as for lard. Pour the broth into a dish with dried sippets, and, after placing your pigeons, pour on the ragout. Garnish with scalded parsley, lemons, and beet-root.

Pigeons, en compote. No. 1

The pigeons must be young and white, and the inside entirely taken out. Let none of the heart or liver remain, which is apt to render them bitter. Make some forcemeat of veal, and fill the pigeons with it; then put them in a braise, with some bacon, a slice of lemon, a little thyme, and bay-leaf, and let them stew gently for an hour. The sauce is made of cucumbers and mushrooms, and they must be sweated in a little butter till tender; then strain it off the butter, and put in some strong gravy and a little flour to thicken it. Lastly, add the yolks of two eggs and a little good cream, which, when put to it, must be well stirred, and not suffered to boil, as it would curdle and spoil the sauce.

Pigeons, en compote. No. 2

Have the birds trussed with their legs in their bodies, but stuffed with forcemeat; parboil and lard them with fat bacon; season with pepper, spices, parsley, and minced chives; stew them very gently. While they are stewing, make a ragout of fowls’ livers, cocks’-combs, truffles, morels, and mushrooms, and put a little bacon in the frying-pan to melt; put them in, and shake the pan three or four times round; then add some rich gravy, and let it simmer a little, and put in some veal cullis and ham to thicken it. Drain the pigeons, and put them into this ragout; let them just simmer; take them up, put them into your dish, and pour the ragout over.

Pigeons, en compote. No. 3

Lard, truss, and force them; season and stew them in strong broth. Have a ragout garnished with sippets, sweetbreads, and sprigs of parsley; then fry the pigeons in a batter of eggs and sliced bacon. You may garnish most dishes in the same way.

Pigeons, à la Crapaudine

Cut the birds open down the back, and draw the legs through the skin inside, as you would do a boiled fowl, then put into a roomy saucepan some butter, a little parsley, thyme, shalots, and, if you can have them, mushrooms, all chopped together very fine. Put the pigeons in this, and let them sweat in the butter and herbs for about five minutes. While they are warm and moist with the herbs and butter, cover them all over with fine bread crumbs; sprinkle a little salt upon them, and boil them on a slow fire. The sauce may be either of mushrooms or cucumbers, made by sweating whichever you choose in butter till quite tender, then adding a little gravy, cream, and flour.

Pigeons in disguise

Draw, truss, and season the pigeons with salt and pepper, and make a nice puff; roll each pigeon in a piece of it; tie them in a cloth, but be careful not to let the paste break. Boil them in plenty of water for an hour and a half; and when you untie them take great care they do not break; put them into a dish, and pour a little good gravy to them.

Pigeons in fricandeau

Draw and truss the pigeons with the legs in the bellies, larding them with bacon, and slit them. Fry them of a fine brown in butter: put into the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful of walnut ketchup, cayenne, a little salt, a few truffles, morels, and some yolks of hard eggs. Pour your sauce with its ingredients over the pigeons, when laid in the dish.

Pigeons aux Poires

Let the feet be cut off, and stuff them with forcemeat, in the shape of a pear, rolling them in the yolk of an egg and crumbs of bread, putting in at the lower end to make them look like pears. Rub your dish with a piece of butter, and then lay them over it, but not to touch each other, and bake them. When done, lay them in another dish, and pour some good gravy into it, thickening with the yolk of an egg; but take care not to pour it over the pigeons.

Another way

Cut off one leg; truss the pigeons to boil, and let the leg come out of the vent; fill them with forcemeat: tie them with packthread, and stew them in good broth. Roll the pigeons in yolks of eggs, well beaten with crumbs of bread. Lard your stewpan, but not too hot, and fry your birds to the colour of a popling pear; lay them in a dish, and send up gravy and orange in a terrine with them.

Pigeons, Pompeton of

Butter your pan, lay in it some sliced bacon, and cover all the inside of it with forcemeat. Brown the pigeons off in a pan, and put them in a good ragout, stewing them up together, and put also a good ladleful of ragout to the forcemeat: then lay your pigeons breast downward, and pour over them the ragout that remains; cover them with forcemeat, and bake them. Turn them out, and serve up.

Pigeons au Soleil

Make some forcemeat, with half a pound of veal, a quarter of a pound of mutton, and two ounces of beef, and beat them in a mortar with salt, pepper, and mace, till they become paste. Beat up the yolks of four eggs, put them into a plate, and mix two ounces of flour and a quarter of a pound of grated bread. Set on your stewpan with a little rich beef gravy; tie up three or four cloves in a piece of muslin, and put into it; then put your pigeons in, and stew them till nearly done; set them before the fire to keep warm, and with some good beef dripping in your pan, enough to cover the birds, set it on the fire; when boiling, take one at a time, and roll it in the meat that was beaten, then in the yolk of an egg, till they are quite wet; strew them with bread and flour in boiling dripping, and let them remain till brown.

Pigeons à la Tatare, with Cold Sauce

Singe and truss the pigeons as for boiling, and beat them flat, but not so as to break the skin; season them with salt, pepper, cloves, and mace. Dip them in melted butter and grated bread; lay them on a gridiron, and turn them often. Should the fire not be clear, lay them upon a sheet of paper buttered, to keep them from being smoked. For sauce, take a piece of onion or shalot, an anchovy, and two spoonfuls of pickled cucumbers, capers, and mushrooms: mince these very small by themselves; add a little pepper and salt, five spoonfuls of oil, one of water, and the juice of a lemon, and mix them well together with mustard. Pour the sauce cold into the dish, and lay the birds, when broiled, upon it.

Pigeons, Surtout of

Take some large tame pigeons; make forcemeat thus: parboil and bruise the livers fine; beat some boiled ham in a mortar; mix these with some mushrooms, a little chopped parsley, a clove of garlic shred fine, two or three young onions minced fine, a sweetbread of veal, parboiled and minced very fine, pepper, and salt. Fill the pigeons with this stuffing; tie them close, and cover each pigeon with the forcemeat: tie them up in paper to keep it on, and while roasting have some essence of ham heated; pour it into your dish, and lay your pigeons upon it.

To preserve tainted Poultry

Have a large cask that has been just emptied, with part of a stave or two knocked out at the head, and into the others drive hooks to hang your fowls, but not so as to touch one another, covering the open places with the staves or boards already knocked out, but leaving the bung-hole open as an air vent. Let them dry in a cool place, and in this way you may keep fish or flesh.

Pullets with Oysters

Boil your pullets. Put a quart of oysters over the fire till they are set; strain them through a sieve, saving the liquor, and put into it two or three blades of mace, with a little thyme, an onion, parsley, and two anchovies. Boil and strain all these off, together with half a pound of butter; draw it up, and squeeze into it half a lemon. Then let the oysters be washed, and set one by one in cold water; put them in the liquor, having made it very hot, and pour it over the pullets. Garnish, if you please, with bacon and sausages.

Pullets to bone and farce

Bone the pullets as whole as you possibly can, and fill the belly with sweetbreads, mushrooms, chesnuts, and forcemeat balls; lard the breast with gross lard, pass them off in a pan, and either roast or stew them, making a sauce with mushrooms and oysters, and lay them under.

Rabbits, to boil

Truss and lard them with bacon, boiling them white. Take the liver, shred with it fat bacon for sauce, and put to it very strong broth, vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, and drawn butter. Lay your rabbits in the dish, and let the sauce be poured over them. Garnish the dish with barberries and lemon.

Rabbits, to boil with Onions

Truss the rabbits close; well wash; boil them white; boil the onions by themselves, changing the water three times. Strain them well, and chop and butter them, putting in a quarter of a pint of cream; then serve up the rabbits covered with onions.

Rabbits, brown fricassee of

Fry your rabbits brown, and stew it in some gravy, with thyme, an onion, and parsley, tied together. Season, and thicken it with brown thickening, a few morels, mushrooms, lemon, and forcemeat balls.

Rabbits, white fricassee of. No. 1

Cut the rabbits in slices; wash away the blood; fry them on a slow fire, and put them into your pan with a little strong broth; seasoning, and tossing them up with oysters and mushrooms. When almost done, put in a pint of cream, thickened with a piece of butter and flour.