The Cook's Oracle; and Housekeeper's Manual Part 27

A moderate-sized one, an hour.

A chicken, from thirty to forty minutes.

Here, also, pork sausages fried (No. 87) are in general a favourite accompaniment, or turkey stuffing; see forcemeats (Nos. 374, 5, 6, and 7); put in plenty of it, so as to plump out the fowl, which must be tied closely (both at the neck and rump), to keep in the stuffing.

Some cooks put the liver of the fowl into this forcemeat, and others mince it and pound it, and rub it up with flour and melted b.u.t.ter (No.

287).

When the bird is stuffed and trussed, score the gizzard nicely, dip it into melted b.u.t.ter, let it drain, and then season it with Cayenne and salt; put it under one pinion, and the liver under the other; to prevent their getting hardened or scorched, cover them with double paper b.u.t.tered.

Take care that your roasted poultry be well browned; it is as indispensable that roasted poultry should have a rich brown complexion, as boiled poultry should have a delicate white one.

_Obs._ "The art of fattening poultry for the market is a considerable branch of rural economy in some convenient situations, and consists in supplying them with plenty of healthy food, and confining them; and ducks and geese must be prevented from going into water, which prevents them from becoming fat, and they also thereby acquire a rancid, fishy taste. They are put into a dark place, and crammed with a paste made of barley meal, mutton-suet, and some treacle or coa.r.s.e sugar mixed with milk, and are found to be completely ripe in a fortnight. If kept longer, the fever that is induced by this continued state of repletion renders them red and unsaleable, and frequently kills them." But exercise is as indispensable to the health of poultry as other creatures; without it, the fat will be all acc.u.mulated in the cellular membrane, instead of being dispersed through its system. See MOUBRAY _on breeding and fattening domestic Poultry_, 12mo. 1819.

Fowls which are fattened artificially are by some epicures preferred to those called barn-door fowls; whom we have heard say, that they should as soon think of ordering a barn-door for dinner as a barn-door fowl.

The age of poultry makes all the difference: nothing is tenderer than a young chicken; few things are tougher than an old c.o.c.k or hen, which is only fit to make broth. The meridian of perfection of poultry is just before they have come to their full growth, before they have begun to harden.

For sauces, see No. 305, or liver and parsley, No. 287, and those ordered in the last receipt. To hash it, No. 533.

_Goose._--(No. 59.)

When a goose is well picked, singed, and cleaned, make the stuffing with about two ounces of onion,[137-*] and half as much green sage, chop them very fine, adding four ounces, _i. e._ about a large breakfast-cupful of stale bread-crumbs, a bit of b.u.t.ter about as big as a walnut, and a very little pepper and salt (to this some cooks add half the liver,[137-+]

parboiling it first), the yelk of an egg or two, and incorporating the whole well together, stuff the goose; do not quite fill it, but leave a little room for the stuffing to swell; spit it, tie it on the spit at both ends, to prevent its swinging round, and to keep the stuffing from coming out. From an hour and a half to an hour and three-quarters, will roast a fine full-grown goose. Send up gravy and apple sauce with it (see Nos. 300, 304, 329, and 341). To hash it, see No. 530.

For another stuffing for geese, see No. 378.

_Obs._ "Goose-feeding in the vicinity of the metropolis is so large a concern, that one person annually feeds for market upwards of 5000." "A goose on a farm in Scotland, two years since, of the clearly ascertained age of 89 years, healthy and vigorous, was killed by a sow while sitting over her eggs; it was supposed she might have lived many years, and her fecundity appeared to be permanent. Other geese have been proved to reach the age of 70 years." MOUBRAY _on Poultry_, p. 40.

It appears in Dr. STARK'S _Experiments on Diet_, p. 110, that "when he fed upon roasted goose, he was more vigorous both in body and mind than with any other diet."

The goose at Michaelmas is as famous in the mouths of the million, as the minced-pie at Christmas; but for those who eat with delicacy, it is by that time too full-grown.

The true period when the goose is in its highest perfection, is when it has just acquired its full growth, and not begun to harden. If the March goose is insipid, the Michaelmas goose is rank; the fine time is between both, from the second week in June to the first in September: the leg is not the most tender part of a goose. See Mock Goose (No. 51).

_Green Goose._--(No. 60.)

Geese are called green till they are about four months old.

The only difference between roasting these and a full-grown goose, consists in seasoning it with pepper and salt instead of sage and onion, and roasting it for forty or fifty minutes only.

_Obs._ This is one of the least desirable of those insipid premature productions, which are esteemed dainties.

_Duck._--(No. 61.)

Mind your duck is well cleaned, and wiped out with a clean cloth: for the stuffing, take an ounce of onion and half an ounce of green sage; chop them very fine, and mix them with two ounces, _i. e._ about a breakfast-cupful, of bread-crumbs, a bit of b.u.t.ter about as big as a walnut, a very little black pepper and salt, (some obtuse palates may require warming with a little Cayenne, No. 404,) and the yelk of an egg to bind it; mix these thoroughly together, and put into the duck. For another stuffing, see No. 378. From half to three-quarters of an hour will be enough to roast it, according to the size: contrive to have the feet delicately crisp, as some people are very fond of them; to do this nicely you must have a sharp fire. For sauce, green pease (No. 134), bonne bouche (No. 341), gravy sauce (No. 329), and sage and onion sauce (No. 300).

To hash or stew ducks, see No. 530.

N.B. If you think the raw onion will make too strong an impression upon the palate, parboil it. Read _Obs._ to No. 59.

To ensure ducks being tender, in moderate weather kill them a few days before you dress them.

_Haunch of Venison._--(No. 63.)

To preserve the fat, make a paste of flour and water, as much as will cover the haunch; wipe it with a dry cloth in every part; rub a large sheet of paper all over with b.u.t.ter, and cover the venison with it; then roll out the paste about three-quarters of an inch thick; lay this all over the fat side, and cover it well with three or four sheets of strong white paper, and tie it securely on with packthread: have a strong, close fire, and baste your venison as soon as you lay it down to roast (to prevent the paper and string from burning); it must be well basted all the time.

A buck haunch generally weighs from 20 to 25 pounds; will take about four hours and a half roasting in warm, and longer in cold weather: a haunch of from 19 to 18 pounds will be done in about three or three and a half.

A quarter of an hour before it is done, the string must be cut, and the paste carefully taken off; now baste it with b.u.t.ter, dredge it lightly with flour, and when the froth rises, and it has got a very light brown colour, garnish the knuckle-bone with a ruffle of cut writing-paper, and send it up, with good, strong (but unseasoned) gravy (No. 347) in one boat, and currant-jelly sauce in the other, or currant-jelly in a side plate (not melted): see for sauces, Nos. 344, 5, 6, and 7. MEM. "_the alderman's walk_" is the favourite part.

_Obs._ Buck venison is in greatest perfection from midsummer to Michaelmas, and doe from November to January.

_Neck and Shoulder of Venison_,--(No. 64.)

Are to be managed in the same way as the haunch; only they do not require the coat or paste, and will not take so much time.

The best way to spit a neck is to put three skewers through it, and put the spit between the skewers and the bones.

_A Fawn_,--(No. 65.)

Like a sucking-pig, should be dressed almost as soon as killed. When very young, it is trussed, stuffed, and spitted the same way as a hare: but they are better eating when of the size of a house lamb, and are then roasted in quarters; the hind-quarter is most esteemed.

They must be put down to a very quick fire, and either basted all the time they are roasting, or be covered with sheets of fat bacon; when done, baste it with b.u.t.ter, and dredge it with a little salt and flour, till you make a nice froth on it.

N.B. We advise our friends to half roast a fawn as soon as they receive it, and then make a hash of it like No. 528.

Send up venison sauce with it. See the preceding receipt, or No. 344, &c.

_A Kid._--(No. 65*.)

A young sucking-kid is very good eating; to have it in prime condition, the dam should be kept up, and well fed, &c.

Roast it like a fawn or hare.

_Hare._--(No. 66.)

"_Inter quadrupedes gloria prima lepus._"--MARTIAL.

The first points of consideration are, how old is the hare? and how long has it been killed? When young, it is easy of digestion, and very nourishing; when old, the contrary in every respect.