Worldwide Cookbooks

The Consumer Viewpoint

SIMPLE ITALIAN COOKERY

American Woman's Home

Art of Living in Australia

Cooking Eggs

Elegant Art of Dining

Guide to Marketing and Cooking

Italian Recipes

Meal Preparation

School and Home Cooking

Physiology of Taste

Tried and True Recipes

Milk Butter Cheese Eggs Vegetables

Hans Christian Andersen . American Fairy Tales . Grimm's Fairy Tales

Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose

Fowl, Duck, Game, Hare,  Rabbit, &c.

No. 131.  Soffiato di Cappone (Fowl Souffle)

Ingredients:  Fowl, Bechamel, stock, semolina flour, potatoes,
salt, eggs, butter, smoked tongue or ham.

Prepare a puree of fowl or turkey and a small quantity of grated
tongue or ham, and whilst you are pounding the meat add some good
gravy or stock.  Then make a Bechamel sauce (No. 3) and add two
table-spoonsful of semolina flour, a boiled potato and salt to
taste, boil it up and add the puree of fowl, then let it get nearly
cold, add yolks of eggs and the white beaten up into a snow.  (For
one pint of the puree use the yolks of three eggs.) Pour the whole
into a buttered souffle case, and half an hour before serving put
it in a moderate oven and serve hot.  You can use game instead of
fowl, and serve in little souffle cases.

No. 132.  Pollo alla Fiorentina (Chicken)

Ingredients:  Fowl, butter, vegetables, rice or macaroni,
peppercorns, stock, ham, tomatoes, bay leaves, onions, cloves,
Liebig.

Roll up a fowl in buttered paper and put it in the oven in a
fireproof dish with all kinds of vegetables and a few peppercorns.
Leave it there for about two hours, then put the fowl and
vegetables into two quarts of good stock and let it simmer for one
hour; serve on well-boiled rice or macaroni and pour the following
sauce over it.  Sauce:  Two pounds tomatoes, one big cup of good
stock, a quarter pound of chopped ham, three bay leaves, one onion
stuck with cloves, one teaspoonful of Liebig.  Simmer an hour and a
half.

No. 133.  Pollo all'Oliva (Chicken)

Ingredients:  Fowl, onions, celery, salt, parsley, carrots, butter,
stock, olives, tomatoes.

Cut up half an onion, a stick of celery, a sprig of parsley, a
carrot, and cook them all in a quarter pound of butter.  Into this
put a fowl cut up and let it act brown all over, turn when
necessary and then baste it with boiling stock.  Add four Spanish
olives cut up and four others pounded in a mortar, eight whole
olives and three tablespoonsful of tomato puree reduced, and when
the fowl is well cooked pour the sauce over it.

No. 134.  Pollo alla Villereccia (Chicken)

Ingredients:  Fowl, butter, flour, stock, bacon, ham, mushrooms,
onions, cloves, eggs, cream, lemons.

Cut up a fowl into quarters and put it into a saucepan with three
ounces of butter and a tablespoonful of flour Put it on the fire,
and when it is well browned add half a pint of stock, bits of bacon
and ham, butter, three mushrooms (previously boiled), an onion
stuck with three cloves.  When this is cooked skim off the grease,
pass the sauce through a sieve, and add the yolks of two eggs mixed
with two tablespoonsful of cream.  Lastly, add a squeeze of lemon
juice to the sauce and pour it over the fowl.

No. 135.  Pollo alla Cacciatora (Chicken)

Ingredients:  The same as No. 134 and tomatoes.

Cook the fowl exactly as above, but add either a puree of tomatoes
or tomato sauce.

No. 136.  Pollastro alla Lorenese (Fowl)

Ingredients:  Fowl, butter, parsley, lemon, small onions, bread
crumbs.

Cut up a fowl and put it into a frying pan with two ounces of
butter, one onion cut up and a sprig of chopped parsley, salt and
pepper; put it on the fire and cook it, but turn the pieces several
times:  then take them out and roll them whilst hot in bread
crumbs, and fry them.  Serve with cut lemons.

No. 137.  Pollastro in Fricassea al Burro (Fowl)

Ingredients:  Fowl, butter, fat bacon, ham, mushrooms, truffles,
herbs, spice, gravy.

Cut up a fowl and cook it in a fricassee of butter, bacon, ham,
herbs, mushrooms, truffles, spice, and good gravy or stock.  Serve
in its own gravy.

No. 138.  Pollastro in istufa di Pomidoro (Braized Fowl)

Ingredients:  Fowl, bacon, ham, bay leaf, spice, garlic, Burgundy,
tomatoes.

Braize a fowl with bits of fat bacon, ham, a bay leaf, a clove of
garlic with one cut in it, a pinch of spice, and a glass of
Burgundy.  Only leave the garlic in for five minutes.  When cooked
serve with tomato sauce (No. 9).

No. 139.  Cappone con Riso (Capon with Rice)

Ingredients:  Capon, veal forcemeat, fat bacon, stock, rice,
truffles, mushrooms, cocks' combs, kidneys or fowls' liver, supreme
sauce, milk, Chablis.

Stuff a fine capon with a good firm forcemeat made of veal, tongue,
ham, and chopped truffles; cover it with larding bacon; tie it up
in buttered paper, and cook it in very good white stock.  In the
meantime boil four ounces of rice in milk till quite stiff, mix in
some chopped truffles, and make ten little timbales of it.  Take
out the capon when it is sufficiently cooked and place it on a
dish; garnish it with cooked mushrooms, cocks' combs, kidneys, or
fowls' livers, and pour a sauce supreme (No. 16) over it; round the
dish place the timbales of rice, and between each put a whole
truffle cooked in white wine.  Serve a sauce supreme in a sauce
bowl.

No. 140.  Dindo Arrosto alla Milanese (Roast Turkey)

Ingredients:  Turkey, sausage meat, prunes, chestnuts, a pear,
butter, Marsala, salt, rosemary, bacon, carrot, onion, turnip,
garlic.

Blanch for seven or eight minutes three prunes, quarter of a pound
of sausage meat, three tablespoonsful of chestnut puree, two small
slices of bacon, half a cooked pear, and saute them in butter; chop
up the liver and gizzard of the turkey, mix them with the other
ingredients, and add half a glass of Marsala; use this as a
stuffing for the turkey, and first braize it for three quarters of
an hour with salt, butter, a blade of rosemary, bits of fat bacon,
a carrot, a turnip, an onion, three cloves, and a clove of garlic
with a cut; then roast it before a clear fire for about twenty
minutes; put it back into the sauce till it is ready to serve.
Only leave the garlic in ten minutes.

No. 141.  Tacchinotto all'Istrione (Turkey Poult)

Ingredients:  A turkey poult, ham, mace, bay leaves, lemons, water,
salt, onions, parsley, celery, carrots, Chablis.

Truss a turkey poult, and cover it all over with slices of ham or
bacon, put two bay leaves and four slices of lemon on it, and
sprinkle with a small pinch of mace, then sew it up tight in a
dishcloth, and stew it in good stock, salt, an onion, parsley, a
stick of celery, a carrot, and a pint of Chablis; cook for an hour,
take it out of the cloth, and pour a good rich sauce over it.  It
is also good cold with aspic jelly.

No. 142.  Fagiano alla Napoletana (Pheasant)

Ingredients:  Pheasant, macaroni, gravy, butter, Parmesan,
tomatoes.

Lard a pheasant, roast it, and serve it on a layer of macaroni
cooked with good reduced gravy, two ounces of butter, a
tablespoonful of grated Parmesan, and a puree of tomatoes.  Serve
with Neapolitan sauce (No. 12) in a sauce bowl.

No. 143.  Fagiano alla Perigo (Pheasant)

Ingredients:  Pheasant, butter, truffles, larding bacon, Madeira.

Make a mixture of three tablespoonsful of chopped truffles, three
ounces of butter and a little salt, and with this stuff a pheasant.
Then cover it with slices of fat bacon and keep it in a cool place
till next day.  A few hours before serving, roast the pheasant and
baste it well with melted butter and a wine-glass of Madeira or
Marsala.  Make a crouton of fried bread the shape of your dish, and
over this put a Layer of forcemeat of fowl and a number of small
fowl quenelles; cover them with buttered paper, then put the dish
in the oven for a few minutes so as to settle the forcemeat.  When
the pheasant is cooked, place it on the crouton and garnish it with
slices of truffle which have been previously cooked in Madeira, and
serve with a Perigord sauce.

No. 144.  Anitra Selvatica (Wild Duck)

Ingredients:  Wild duck, butter, fowls' livers, Marsala, gravy,
turnips, carrots, parsley, mushrooms.

Cut a wild duck into quarters and put it into a stewpan with two
fowls' livers cut up and fried in butter.  When the pieces of duck
are coloured on both sides, pour off the butter, and in its place
pour a glass of Marsala, a cup of stock, and a cup of Espagnole
sauce (No.1), and cook gently for ten minutes.  In the meantime
shape and blanch six young turnips and as many young carrots, put
them into a stewpan, and on the top of them put the pieces of wild
duck, liver, &c.  Pass the liquor through a sieve and pour it over
the wild duck, add a bunch of parsley and other herbs and five
little mushrooms cut up, and cook on a slow fire for half an hour.
Skim the sauce, pass it through a sieve and add a pinch of sugar.
Put the pieces of wild duck in an entree dish, add the vegetables,
&c., pour the sauce over and serve.

No. 145.  Perniciotti alla Gastalda (Partridges)

Ingredients:  Partridges, cauliflower, bacon, sausage, fowls'
livers, carrots, onions herbs, stock, gravy, butter, Madeira.

Cut a cauliflower into quarters, blanch for a few minutes, drain,
and put it into a saucepan with some bits of bacon.  Let it drain
on paper till dry, then arrange the bits in a circle in a deep
stewpan, and in the centre put a small bit of sausage, the livers
of the partridges, a fowl's liver cut up, a carrot, an onion, and a
bunch of herbs.  Cover about three-quarters high with good stock
and gravy, put butter on the top and boil gently for an hour; then
take out the sausage, replace it by two or three partridges, and
simmer for three-quarters of an hour.  In the meantime cut a
sausage in thin slices and line a mould with it.  When the birds
are cooked, take them out, drain and cut them up, and fill the
mould with alternate layers of partridge and cauliflower, and steam
for half an hour.  Five minutes before serving turn the mould over
on a plate, but do not take it off, so as to let all the grease
drain off.  Cut up the fowls' and partridges' livers, make them
into scallops and glaze them.  Wipe off all the grease round the
mould; take it off, garnish the dish with the scallops of liver and
serve hot with an Espagnole sauce (No. 1) reduced, and add a glass
of Madeira or Marsala, and a glass of essence of game to it.  This
is an excellent way of cooking an old partridge or pheasant.

No. 146.  Beccaccini alla Diplomatica (Snipe)

Ingredients:  Snipe, ham, larding bacon, herbs, Marsala, croutons,
truffles, cocks' combs, mushrooms, sweetbread, tongue.

Truss fourteen snipe and cook them in a mirepoix made with plenty
of ham, fat bacon, herbs, and a wine glass of Marsala.  When they
are cooked pour off the sauce, skim off the grease and reduce it.
Take the two smallest snipe and make a forcemeat of them by
pounding them in a mortar with the livers of all the snipe, then
dilute this with reduced Espagnole sauce (No. 1) and add it to the
first sauce.  Cut twelve croutons of bread just large enough to
hold a snipe each, and fry them in butter.  Add some chopped herbs
and truffles to the forcemeat, spread it on the croutons, and on
each place a snipe and cover it with a bit of fat bacon and
buttered paper.  Put them in a moderate oven for a few minutes,
arrange them on a dish, and pour some of their own sauce over them.
Garnish the spaces between the croutons with white cocks' combs,
mushrooms, and truffles.  The truffles should be scooped out and
filled with a little stuffing of sweetbread, tongue, and truffles
mixed with a little of the sauce of the snipe.  Serve the rest of
the sauce in a sauce-boat.

No. 147.  Piccioni alla minute (Pigeons)

Ingredients:  Pigeons, butter, truffles, herbs, fowls' livers,
sweetbread, salt, flour, stock, Burgundy.

Prepare two pigeons and put them into a stewpan with two ounces of
butter, two truffles cut up, two fowls' livers, half-pound of
sweetbread cuttings (boiled), a bunch of herbs and salt.  Let them
brown a little, then add a dessert-spoonful of flour mixed with
stock, and half a glass of Burgundy, and stew gently for half an
hour.

No. 148.  Piccioni in Ripieno (Stuffed Pigeons)

Ingredients:  Pigeons, sweetbread, parsley, onions, carrots, salt,
pepper, bacon, stock, Chablis, fowls' livers, and gizzards.

Cut up a sweetbread, a fowl's liver and gizzard, an onion, a sprig
of parsley, and add salt and pepper.  Put this stuffing into two
pigeons, tie larding bacon over them, and put them into a stewpan
with a glass of Chablis, a cup of stock, an onion, and a carrot.
When cooked pass the sauce through a sieve, skim it, add a little
more sauce, and pour it over the pigeons.

No. 149.  Lepre in istufato (Stewed Hare)

Ingredients:  Hare, butter, onions, garlic, marjoram, celery, ham,
salt, Chablis, stock, mushrooms, spice, tomatoes.

Put into a stewpan three ounces of butter, an onion cut up, a clove
of garlic with a cut across it, a sprig of marjoram, and a little
cut-up ham.  Fry these slightly, put the hare cut up into the same
stewpan, and let it get brown.  Then pour a glass of Chablis and a
glass of stock over it; add a little tomato sauce or a mashed-up
tomato, a pinch of spice, and a few mushrooms; take out the garlic
and let the rest stew gently for an hour or more.  Keep the cover
on the stewpan, but stir the stew occasionally.

No. 150.  Lepre Agro-dolce  (Hare)

Ingredients:  Hare, vinegar butter, onion, ham, stock salt, sugar,
chocolate, almonds, raisins.

Cut up a hare and wash the pieces in vinegar, then cook them in
butter, chopped onion, some bits of ham stock and a little salt.
Half fill a wine-glass with sugar and add vinegar until the glass
is three-quarters full mix the vinegar and sugar well together, and
when the hare is browned all over and nearly cooked, pour the
vinegar over it and add a dessert spoonful of grated chocolate a
few shredded almonds and stoned raisins.  Mix all well together and
cook for a few minutes more.  This is a favourite Roman dish.

No. 151.  Coniglio alla Provenzale (Rabbit)

Ingredients:  Rabbit, flour butter, stock, Chablis, parsley onion,
spice, mushrooms.

Cut up a rabbit, wipe the pieces, flour them over, and fry them in
butter until they  are coloured all over.  Then  pour a glass of
Chablis over them, add some chopped parsley, half an onion, three
mushrooms, salt, and a cup of good stock.  Cover the stewpan and
cook on a moderate fire for about three-quarters of an hour.
Should the stew act too dry, add a spoonful of stock occasionally.


No. 152.  Coniglio arrostito alla Corradino  (Roast Rabbit)

Ingredients:  Rabbit, pig's fry, butter, salt, pepper, fennel, bay
leaf, onions.

Make a stuffing  of pig's fry (previously cooked in butter), salt,
pepper, fennel, an onion, all chopped up, and a bay leaf.  With
this stuff a rabbit well and braize it for half an hour, then
roast it before a brisk fire and baste it well with  good gravy.
If you like, put in a clove of garlic with one cut whilst it is
being braized, but only leave it in for five  minutes.  Serve with
ham sauce (Salsa di prosciutto, No. 7.) A fowl may be cooked in
this way.

No. 153.  Coniglio in salsa Piccante (Rabbit)

Ingredients:  Rabbit, butter, flour, celery, parsley, onion,
carrot, mushrooms, cloves, spices, Burgundy, stock, capers,
anchovies.

Cut up a rabbit, wipe the pieces well on a dishcloth, flour them
over and put them into a frying-pan with two ounces of butter and
fry for about ten minutes.  Then add half a stick of celery,
parsley, an onion, half a carrot, and three mushrooms, all cut up,
three cloves, a pinch of spice and salt, a glass of Burgundy, and
the same quantity of stock; cover the stewpan and cook for half an
hour, then put the pieces of rabbit into another stewpan and pass
the liquor through a sieve; press it well with a wooden spoon, so
as to get as much through as possible, pour this over the rabbit
and add four capers and an anchovy in brine pounded in a mortar,
mix all well together, let it simmer for a few minutes, then serve
hot with a garnish of croutons fried in butter.