703. CYGNET A LA NORWICH

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 240 min Total: 240 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Stuffing
Coating
For basting
To serve with
Instructions (13)
  1. Procure a Norwich-fed cygnet (these birds are in best condition in September).
  2. Stuff it with the following preparation:—Three pounds of rumpsteaks chopped fine, seasoned with three shallots, grated nutmeg, pepper and salt.
  3. Truss the cygnet in the usual manner.
  4. Spit it.
  5. Envelope it with well-buttered paper.
  6. Encase it with flour-and-water-paste in a similar way to that practised for haunches of venison.
  7. Secure the whole with stout paper well greased and fastened on with twine.
  8. Roast the cygnet for about four hours.
  9. During roasting, it should be frequently basted.
  10. When done, remove the coatings.
  11. Froth it with flour and butter in the usual manner.
  12. Dish it up with a rich brown gravy under it.
  13. Add a boatful of port-wine sauce to be handed round with it.
Original Text
703. CYGNET A LA NORWICH. Procure a Norwich-fed cygnet (these birds are in best condition in September), stuff it with the following preparation:— Three pounds of rumpsteaks chopped fine, seasoned with three shallots, grated nutmeg, pepper and salt. Truss the cygnet in the usual manner, spit it, then envelope it with well-buttered paper, and encase it with flour-and-water-paste in a similar way to that practised for haunches of venison; after which let the whole be again secured with stout paper well greased and fastened on with twine. About four hours will suffice to roast the cygnet, during which it should be frequently basted. When done, remove the coatings, froth it with flour and butter in the usual manner, and dish it up with a rich brown gravy under it; and add a boatful of port-wine sauce to be handed round with it. Note.—Cygnetts may be prepared for the table, according to the directions for dressing wild geese.
Notes
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