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Feb 17th, 2012:
Bread Cheesecake

Poultry and Game


This is the most generally used method for cooking game and can be perfectly carried out by means of the gas cooking range. It is important to remember that the bird, or joint, must not be put in dripping tin, but laid on one of the grid shelves, which is about six or eight inches about the burners. The oven should first be made hot and then turned down when the bird is put in. If birds or hares etc., are covered with fat bacon, or greased paper, basting will not be needed. Some minutes before they are cooked, remove the covering and allow to brown, turn up the gas if necessary to achieve this. Browning may be assisted by first removing the bacon then rubbing the meat over with a little butter and dusting with flour. Turkeys and geese may be hung tail downwards from the top of the oven, or from a grill shelf placed near the top of the oven, using the hook supplied with the oven.


The chief point of importance is to put the bird in boiling water first; then simmer slowly until cooked. In this way juices are prevented from escaping and the flesh rendered tender. Steam can advantageously take the place of boiling.


The smaller burners on the gas range are particularly useful for this process. Several names are in common use to designate varieties of stew. Ragout is applied to a rich brown stew for fresh meat. Fricassee a white stew with white sauce [which often contains egg] and fancy garnish and Salamis, a highly seasoned and flavoured stew of cooked or partly cooked game.


These may be defined as stews, in which the dominant flavour is derived from curry powder. The most important point in their preparation is to have a really good curry powder.

Roast Ducklings

Picture of Roast Ducklings

Pluck, singe, draw and wipe the duck, cut off pinions at the first joint, scald and skin the feet, but do not remove them; pass a skewer through the pinions, catching also the top part of the leg. Roast for three quarters to one hour, basting well. Serve with brown gravy and garnish with green peas.

Boiled Fowl

To truss the fowl for boiling, the legs should be removed from the first joint and the sinews drawn; just cut the skin around the first joint of the leg and give a strong pull and it will be removed easily with the sinews. Fold over the pinions and pass a skewer through them and the top part of the legs, tie the bottom part of Picture of Boiled Fowlthe legs together, cover the breast of the fowl with thinly cut slices of lemon, wrap up in piece of buttered paper and place into a pan of boiling water; allow this to boil for five or six minutes, draw to one side and simmer very slowly for three quarters to one and a quarter hours. When done remove the paper and drain, cover the fowl entirely with white sauce and garnish with the yolk of a hardboiled egg. This egg may be rubbed through a sieve onto the fowl or cut into slices or into rounds if a different pattern is preferred.

Chicken a la Cream

Picture of Chicken a la Cream

Method; Beat up the cream until it is quite stiff, then add the chicken/veal, ham, mushrooms, parsley and seasoning, mix gently; fill a forcing bag and fancy tube, and using this fill some paper soufflé cases. Using another forcing bag and a different fancy nozzle garnish around each soufflé case then sprinkle with minced parsley and hardboiled egg which has been rubbed through a fine sieve.

Chicken with Croquettes of Rice

Picture of Chicken with Croquettes of Rice

Method; Lard [To lard, first cut slices of fat bacon parallel to the rind, then cut into small pieces about one and a half inches long and quarter of an inch in section. These strips are known “lardoons” and are placed in the end of a larding needle and run through the skin of the bird, so as to leave both ends projecting an equal distance on both sides. The size of these “lardoons” depends on the size of bird.] the breast of the chicken with bacon, and cover with a few slices of thinly cut bacon. Slice the onion and carrot and place at the bottom of the saucepan with the sweet herbs and bay leaf. Lay the chicken on top of these and pour around one and a half pints of stock or water into the pan and simmer slowly for thirty minutes. Lift out the chicken and place in dripping tin with a little of the liquid, place in the oven for fifteen minutes to brown, basting occasionally. Peel the mushrooms and remove the stalks, season with pepper and salt and drop them into the liquid in which the chicken has been boiled. Simmer for ten minutes then remove and place around the serving dish. Boil the liquid until it reduces to three quarter of a pint and remove any fat present then add the glaze, season to taste and pass through a fine sieve. Pour part of the liquid around the chicken and the remainder serve in a tureen.
While the fowl is boiling prepare the croquettes of rice as follows;-Wash the rice and boil in half a pint of stock until tender and it has absorbed the stock, season with salt and pepper and stir in the cheese. Turn out onto a plate and allow to cool and become firm, then form into pear shapes, brush over with beaten egg and roll in breadcrumbs. Fry to a light brown in smoking hot fat, remove and allow to drain, place in the thin end a sprig of parsley. Arrange the rolls around the chicken with the mushrooms or serve as a side dish. Alternatively the rice may be made into a curry with parmesan cheese and laid around the chicken.

Chicken with Mushrooms

Picture of Chicken with Mushrooms

Method; Truss up the chicken for roasting, cover the breast with bacon cut into thin slices and roast for forty minutes. Meanwhile put the butter in a saucepan, when brown, place in the onion which has been sliced. Draw the onions to one side of the pan, and add, and brown the flour; then add the stock, sweet herbs and mushrooms [with stems removed], season with salt and pepper. Simmer slowly for fifteen minutes, then add the sherry; place the chicken on a dish, pour away all the fat from the dripping tray and add any gravy to the sauce. Garnish around the chicken with the mushrooms, remove any remaining fat from the sauce and strain around the dish, any remaining sauce can be served in a tureen.

Roast Grouse

Method; Pluck and singe the grouse and allow them to hang for a few days, remove the heads, wipe without washing and truss. Place a piece of butter in each and roast for thirty to forty minutes, basting well with butter. Stew separately the livers in a little good stock until they are quite tender, spread the liver on toast. Serve the grouse onto the toast and garnish with cress. Mix flour with butter, drop into the gravy and boil up and add the seasoning and wine and serve in a tureen. Bread sauce can also be served.

Roast Hare

Method; The hare should hang for three or four days, and then skinned and drawn, care must be taken to ensure that all blood is removed then wiped thoroughly. Scald the liver then mince and add to the listed ingredients, mix all the ingredients together with the two beaten eggs and fill the hare and close. Wrap pieces of butter paper around the ears to prevent them burning and skewer back the head and legs. Tie some strips of fat bacon over the back of the hare and roast for one to one and a quarter hour, before cooking is finished remove the bacon and dredge with flour, baste well with butter and brown. Make a good gravy by removing all the fat from the liquid and adding one teaspoonful of flour to half a pint of stock and seasoning, mix well and reheat. Serve the cooked hare in a dish with small heaps of red currant jelly around the dish, and pour a little around the dish, any remaining serve in a tureen. A side dish of red currant jelly should be served.

Roast Partridge

Method; Pluck and singe the partridges, wipe inside and out, truss with the legs crossed underneath, and cover with fat bacon, roast for thirty minutes. About five minutes before the birds are finished cooking, remove the bacon and dust with a little salt and flour, then brown. Meanwhile stew the livers in a little good stock with a little piece of ham and half an ounce of butter; to this add the stock from the birds and thicken with a little arrowroot, strain and serve in a tureen; a little can be poured over the birds. Garnish with fried bread crumbs, or these can be served separately, a little cut lemon may be added.

Roast Pheasant

Picture of Roast Pheasant

Method; Cut off the head of the bird, leave on the feathers, these will be set aside for decoration when the bird is cooked, preserve also the tail feathers. Pluck, singe, draw and truss the bird, leave on the feet. Cover the breast with fat bacon, the breast can also be larded if so wished. Place a good seize piece of butter inside and roast slowly for three quarters to one hour. Just before cooked remove the bacon and brown the bird. Place the feather in the tail, and if the head and neck are to be used for decoration wire and arrange as naturally as possible. Serve with fried bread crumbs. To make a gravy, stew the liver of the bird in rich stock, strain, add seasoning [work the butter and flour together and add], boil up for three minutes, and garnish with cress.

Roast Quails

Pluck, singe, draw and cut off the legs, truss, cover the breast with a bay leaf, and over this place a piece of thin fat bacon. Thread several birds on a skewer and roast for about twelve minutes. When done remove the bacon and bay leaf and serve each bird on a slice of butter toast together with a bay leaf and garnish with cress. Gravy can be made as per roast pheasant if required.