Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- a pint of strong soup- stock
- a pound of butter
- a spoonful of cream
- quarter four partridges
- 37 pigeons -- jugged
- two eggs
- lemon peel
Directions
Line a deep baking dish with veal cutlets, and over them place thin slices of ham and a seasoning of pepper and salt; pluck, draw, wipe and quarter four partridges, rub each part with a seasoning of pepper, salt, minced parsley and butter; put in baking dish, pour over them a pint of strong soup- stock, line the edges of the dish with a light puff paste, cover with the same, brush over with the yolk of an egg, and bake one hour. If the paste is in danger of becoming too brown, cover with a thick paper.
PHEASANT OR PRAIRIE CHICKEN— BROILED.
Scald and skin, cut off the breast and cut the rest up in joints, being careful to remove all shot ; put in hot water all except the breast (which will be tender enough without par- boiling), and boil until it can be pierced with fork, take out, rub over salt, pepper and butter, and broil with breast over brisk fire; place a lump of butter on each piece, and set all in the oven for a few minutes. For breakfast serve on fried mush, and for dinner on toast, with a bit of currant jelly over each piece. Or it in ay be served with toast cut in pieces about two inches square, over which pour gravy made by thickening the liquor in which the birds were boiled, with a little butter and flour rubbed together and stirred in while boiling. Squirrels niay be prepared the same way.
PIGEONS— JUGGED.
Truss and season the pigeons with pepper and salt, and having stuffed them with a mixture of their own livers, shred with beef suet, bread crumbs, parsley, marjoram, and two eggs; sew them up at both ends, and put them into the jug the breast downward, with half a pound of butter. Stop up the jug, so that no steam may get out; then set them in a pot of water to stew. They will take two hours or more in doing, and they must boil all the time. When stewed enough, take them out of the gravy, skim off the fat clean, put in a spoonful of cream, a little lemon peel, an anchovy shred, a few mush- rooms; add a little white wine to the gravy, and having thickened it with butter and flour, and dished up the pigeons, pour the sauce over them. Garnish with sliced lemon.