Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one side at a time
- one lemon
- three rows on the top
- salt
- pepper
- sage
Directions
With a sharp knife slit the skin down the back, and raising one side at a time with the fingers, separate the flesh from the bones with knife until the wings and legs are reached. These unjoint from the body, and, cutting through to the bone, turn back the flesh and remove the bones. When bones are removed, the flesh may be re-shaped by stuff- ing. Many leave the bones in the legs and wings, as they are most difficult to remove. Stuff with force-meat made of cold lamb or veal, and a little pork chopped fine, and seasoned with salt, pepper, sage or savory, and the juice of one lemon ; sew into shape, turn ends of wings under, and press the wings close to the back, and tie all firmly, so that the upper surface may be plump and smooth for the carver. Lard with two or three rows on the top, and bake until thoroughly done, basting often with salt and water and a little butter. Carve across in sUces and serve with jelly, cranberries, or tomato sauce.
PRESER VES AND MARMALADES. 591