Recipes from the White Hart Inn by Verrall William

Author:Verrall, William [Verrall, William]
Language: eng
Format: epub
ISBN: 9780241950883
Publisher: Penguin Books Ltd
Published: 2011-04-06T21:00:00+00:00

UN CHAPON OU DEUX POULARDES, SAUCE RAGOUT MELLEZ.

A capon or two poulets, with a ragout mellez.

Take a large capon or two poulets, and blanch nicely in a morsel of butter or scraped bacon, but cut off your pinions and feet, and tuck in the legs: prepare your ragout in manner following; get a sweetbread of veal, or two of lambs, the fat livers of a turkey or fowls, some cocks stones, three or four mushrooms, a thin slice or two of lemon, blanch all well with a knot or two of eggs, cut all into very small dice, and stew in a ladle of cullis; and you may add to it three or four gizzards and a few cocks combs boiled very tender; fill up the bellies of your fowls or capons, and sew up at both ends, but make a reserve of some of your ragout to pour over; put ’em upon a lark-spit across, and tie upon another, lard them with bacon, cover with paper, and roast them softly, that they may be nice and white, strew in a little minced parsley, a morsel of shallot, squeeze in the juice of a lemon or orange, and serve up with the ragout under. – Remember to draw the threads out.

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