ROAST WIDGEON

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
2.0 for a dish
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Truss the widgeons in the same manner as wild duck, No. 1022, but do not keep them so long before they are dressed.
  2. Put them down to a brisk fire.
  3. Flour them and baste them continually with butter.
  4. When browned and nicely frothed, send them to table hot and quickly.
  5. Serve with brown gravy, or orange gravy, No. 488, and a cut lemon.
Original Text
ROAST WIDGEON. 1052. INGREDIENTS.—Widgeons, a little flour, butter. Mode.—These are trussed in the same manner as wild duck, No. 1022, but must not be kept so long before they are dressed. Put them down to a brisk fire; flour, and baste them continually with butter, and, when browned and nicely frothed, send them to table hot and quickly. Serve with brown gravy, or orange gravy, No. 488, and a cut lemon. Time.—1/4 hour; if liked well done, 20 minutes. Average cost, 1s. each; but seldom bought. Sufficient,—2 for a dish. Seasonable from October to February. [Illustration: ROAST WOODCOCK.]
Notes
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