To roast Widgeon, Duck, Teal, or Moorhen

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 (14)

For the birds

put some pepper, salt, and a bit of butter in the birds ↝ Spices, pepper, black [Spices and Herbs]
put some pepper, salt, and a bit of butter in the birds ↝ Salt, table, iodized [Spices and Herbs]
put some pepper, salt, and a bit of butter in the birds ↝ Butter, stick, unsalted [Dairy and Egg Products]

For stuffing (optional)

crumbs
a little shred onion ↝ Onions, raw [Vegetables and Vegetable Products]
sage ↝ Spices, sage, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
add a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For basting

Slice an onion, and put into the dripping pan, with a little salt, and baste the fowls with it till three parts done; then remove that, and baste with butter. ↝ Onions, raw [Vegetables and Vegetable Products]
Slice an onion, and put into the dripping pan, with a little salt, and baste the fowls with it till three parts done; then remove that, and baste with butter. ↝ Salt, table, iodized [Spices and Herbs]
Slice an onion, and put into the dripping pan, with a little salt, and baste the fowls with it till three parts done; then remove that, and baste with butter. ↝ Butter, stick, unsalted [Dairy and Egg Products]

For serving

half a lemon squeezed over, with pepper on it ↝ Lemon, raw [Citrus fruits]
half a lemon squeezed over, with pepper on it ↝ Spices, pepper, black [Spices and Herbs]

Instructions (9)

Prepare the birds: put some pepper, salt, and a bit of butter inside them. Alternatively, stuff them with crumbs, a little shred onion, sage, pepper, and salt, but not a large quantity, and add a bit of butter.
Roast the fowl. Wild fowl require to be much less done than tame, and to be served of a fine colour.
Prepare the basting liquid: Slice an onion, and put into the dripping pan with a little salt.
Baste the fowls with the onion mixture until three parts done.
Remove the onion mixture from the dripping pan.
Baste the fowls with butter.
Continue roasting until the fowls are finely frothed and not overdone.
Serve the roasted fowl. Send up a very good gravy in the dish.
On cutting the breast, squeeze half a lemon over it, and add pepper to improve the taste.

Original Text

To roast Widgeon, Duck, Teal, or Moorhen.

The flavour is best preserved without stuffing; but put some pepper, salt, and a bit of butter in the birds. Wild fowl require to be much less done than tame, and to be served of a fine colour.

The basting ordered in the foregoing receipt takes off a fishy taste which wild fowl sometimes have. Send up a very good gravy in the dish; and on cutting the breast, half a lemon squeezed over, with pepper on it, improves the taste.

Or stuff them with crumbs, a little shred onion, sage, pepper, and salt, but not a large quantity, and add a bit of butter. Slice an onion, and put into the dripping pan, with a little salt, and baste the fowls with it till three parts done; then remove that, and baste with butter. They should come up finely frothed, and not be overdone.

An excellent sauce under that article.

Notes

—