To dress Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit (No. 535)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

Dressing

an egg or two (according to the quantity you dress) ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
some parsley minced fine ↝ Parsley, raw [Not included in a food category]
a few crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Sauce

a little gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
some flour ↝ Flour, 00 [Cereal Grains and Pasta]
a large spoonful of catchup

Garnish

slices of lemon ↝ Lemon, raw [Citrus fruits]
toasted bread ↝ Bread, vegetable [Yeast breads]

Main

Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit.—(No. 535.) ↝ Turkey, Ground, raw [Poultry Products]

Reference

See No. 355.

Instructions (7)

Cut them in quarters.
Beat up an egg or two (according to the quantity you dress) with a little grated nutmeg, and pepper and salt, some parsley minced fine, and a few crumbs of bread.
Mix these well together, and cover the fowl, &c. with this batter.
Broil them, or put them in a Dutch oven, or have ready some dripping hot in a pan, in which fry them a light brown colour.
Thicken a little gravy with some flour, put a large spoonful of catchup to it.
Lay the fry in a dish, and pour the sauce round it.
You may garnish with slices of lemon and toasted bread.

Original Text

To dress Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit.—(No. 535.)

Cut them in quarters, beat up an egg or two (according to the quantity you dress) with a little grated nutmeg, and pepper and salt, some parsley minced fine, and a few crumbs of bread; mix these well together, and cover the fowl, &c. with this batter; broil them, or put them in a Dutch oven, or have ready some dripping hot in a pan, in which fry them a light brown colour; thicken a little gravy with some flour, put a large spoonful of catchup to it, lay the fry in a dish, and pour the sauce round it. You may garnish with slices of lemon and toasted bread. See No. 355.

Notes

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