Widgeon

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

To eat widgeon in perfection

Widgeon, to dress.
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a little red wine ↝ Wine, red [Wine]
the juice of an orange or lemon ↝ Orange, raw [Citrus fruits]
the juice of an orange or lemon ↝ Lemon, raw [Citrus fruits]
some gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (10)

Half roast the birds.
When they come to table, slice the breast.
Strew on pepper and salt.
Pour on a little red wine.
Squeeze the juice of an orange or lemon over.
Put some gravy to this.
Set the plate on a lamp.
Cut up the bird.
Let it remain over the lamp till enough done, turning it.

To eat plain with good gravy only

A widgeon will take nearly twenty minutes to roast.

Original Text

Widgeon, to dress.

To eat widgeon in perfection, half roast the birds. When they come to table, slice the breast, strew on pepper and salt, pour on a little red wine, and squeeze the juice of an orange or lemon over; put some gravy to this; set the plate on a lamp; cut up the bird; let it remain over the lamp till enough done, turning it. A widgeon will take nearly twenty minutes to roast, to eat plain with good gravy only.

Notes

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