Gravy for Wild Fowl

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

rich gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a lemon ↝ Lemon, raw [Citrus fruits]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Serve a rich gravy in the dish.
Cut the breast in slices, but do not take them off.
Cut a lemon, and put pepper and salt on it.
Squeeze the lemon on the breast.
Pour a spoonful of gravy over before you help.

Note

In cutting up any wild fowl, duck, goose, or turkey for a large party, if you cut the slices down from pinion to pinion, without making wings, there will be more prime pieces.

Original Text

Another for the same, or Ducks.

Serve a rich gravy in the dish: cut the breast in slices, but do not take them off; cut a lemon, and put pepper and salt on it; then squeeze it on the breast, and pour a spoonful of gravy over before you help.

106Note. In cutting up any wild fowl, duck, goose, or turkey for a large party, if you cut the slices down from pinion to pinion, without making wings, there will be more prime pieces.

Notes

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