Stewed Teal

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the birds
For browning
For the stewing liquid
For serving
Instructions (15)
  1. Truss the birds, putting aside the hearts, livers, and gizzards.
  2. Dredge the birds with flour.
  3. Place the birds in a saucepan with a piece of butter and let them brown equally, taking care of the gravy which oozes from them.
  4. Let them get cold.
  5. Carve the birds in such a way that the wings and legs can be taken off with a piece of breast adhering to it.
  6. Break the bodies of the birds into small pieces.
  7. Stew the bird bodies with the livers, &c., in as much stock as will cover them, till the gravy becomes good and strong.
  8. Strain the gravy.
  9. Season the gravy with cayenne, salt, a glassful of claret, and a little Seville orange juice.
  10. Directly it begins to boil, put in the fleshy portion of the birds and let simmer till they are thoroughly heated, but do not let the gravy boil.
  11. Cut slices of bread large enough for a leg and wing to lie upon.
  12. Fry the bread slices till lightly browned.
  13. Arrange the fried bread slices neatly.
  14. Pour sauce over the bread slices.
  15. Garnish with sliced lemon.
Original Text
Stewed Teal. Truss the birds, putting aside the hearts, livers, and gizzards, and dredge them with flour, then place them in a saucepan with a piece of butter, and let them brown equally, taking care of the gravy which oozes from them. Let them get cold, then carve them in such a way that the wings and legs can be taken off with a piece of breast adhering to it. Break the bodies of the birds into small pieces, and stew them with the livers, &c., in as much stock as will cover them, till the gravy becomes good and strong, then strain it, season with cayenne, salt, a glassful of claret, and a little Seville orange juice. Directly it begins to boil, put in the fleshy portion of the birds and let simmer till they are thoroughly heated, but do not let the gravy boil. Cut slices of bread large enough for a leg and wing to lie upon, fry till lightly browned, arrange them neatly, and pour sauce over them. Garnish with sliced lemon.
Notes
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