--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3A00005Date: 03/05/97 From: IAN HOARE Time: 08:58pm \/To: ALL (Read 4 times) Subj: British Poultry. 1 (CR) Hello All! I happened to have some recipes lying around, so thought you might enjoy them. Here goes === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Stir-Fry Duck with Almonds Categories: Main dish, Poultry, British Yield: 4 servings 5 lb Duckling; roasted ahead 1 tb Duck dripping 1 lg Onion; chopped 1 Garlic clove; crushed 2 Celery stalks; chopped 2 md Carrots; v finely sliced 2 sm Ginger piece; fine shredded 4 oz Mushrooms; thinly sliced 5 oz Water chestnuts can 2 tb Cornflour 1 tb Soy sauce 2 tb Dry sherry 10 fl Duck stock (from giblets) 2 tb Almonds; blanched & toasted MMMMM-------------------------DECORATION------------------------------ Celery leaves Spring onion curls Radish flowers If serving this recipe as part of a chinese style meal, then it will serve twice as many people. Recipe by Audrey Hundy - Cherry Valley Cookery. Remove skin from ducking, cut into strips, discarding any excess fat. Remove duck meat from carcase, and also cut into strips. Keep apart from skin. Prepare vegetables, (slice water chestnuts after draining). Slake cornflour with soy, sherry and duck stock and keep aside. Place strips of skin in a wok and cook until crisp and brown. Drain well over wok, and keep aside. Add the dripping to the wok, and stir fry the onion, celery and garlic 2-3 minutes until transparent & tender but not soggy. Add the carrots, mushrooms, and shredded ginger and continue cooking 4-5 mins. Stir in the water chestnuts and cooked duckling meat and continue stir frying until heated through. Push the ingredients up the side of the pan, leaving the centre clear. Stir up the cornflour mixture and pour it all at once into the centre of the wok over high heat. Bring to the boil, stirring, and when thickened, stir in the solid ingredients from the sides of the wok. Add the lightly toasted almonds, stir once more, correct seasoning. Scatter the duckling skin over the top, garnish with celery leaves, spring onion curls and radish flower, if desired. Serve with plain steamed rice. MMed by IMH Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3A00006Date: 03/05/97 From: IAN HOARE Time: 08:59pm \/To: ALL (Read 4 times) Subj: British Poultry. 3 (CR) Hello All! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Yorkshire Christmas Pye Categories: Main dish, Poultry, British, Historic, Pies Yield: 1 Recipe MMMMM----------------HOT WATER CRUST PROPORTIONS--------------------- 7 oz Water 6 oz Lard 1 lb Plain flour 1/2 ts Salt 1 Egg (optional) MMMMM--------------------------FILLING------------------------------- 1 Turkey 1 Goose 1 Fowl 1 Partridge 1 Pheasant 1/2 oz Mace ) 1/2 oz Nutmegs ) ground 1/4 oz Cloves ) together 1/2 oz Black pepper) 2 tb Salt 1 Hare Woodcocks Grouse Wild fowl 4 lb Butter Salt & Pepper " First make a good standing crust, let the Wall and Bottom be very thick; bone a Turkey, a Goose, a Fowl, a Partridge and a pigeon. Season them all very well, take mace, nutmegs, cloves and black pepper, all beat fine together, add the salt and then mix them together. Open the fowls all down the back and bone them; first the pigeon, then the partridge, cover them; then the fowl, then the goose, and then the turkey; which must be large; season them all welll first, and lay them in the crust, so as it will look only like a whole turkey; then have a hare ready skinned and wiped with a clean cloth. Cut it to pieces; that is, jointed; season it, and lay it as close as you can on one side; on the other side, woodcocks, moor game, and what sort of wild fowl you can get. season them well, and lay them close; put at least four pounds of butter into the pye, then lay on your lid, which must be a very thick one, and let it be well baked. It must have a very hot oven, and will take at least four hours. This crust will take a bushel of flour... These pies are often sent to London in a box as presents; therefore the walls must be well built." Recipe Hannah Glasse "The Art of Cookery made plain and easy" 1747 reproduced in Jane Grigson's "English Food". MMed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3A00007Date: 03/05/97 From: IAN HOARE Time: 09:00pm \/To: ALL (Read 4 times) Subj: More British birds 1 (CR) Hello All! If you have been collecting these elsewhere, I'm afraid they're duplicates. If not - here you are most of them are a bit more useful than the last one. All the Best === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Ballotine of Duckling Categories: Main dish, Poultry, British Yield: 6 servings 1 lg Duckling MMMMM--------------------------STUFFING------------------------------- 3 Chicken supremes 8 tb Port 1 Seville orange -=OR=- 1 Lemon 2 oz Butter 2 Shallots; finely chopped 1 Duck liver 1 1/2 lb Pork, lean AND fat 4 oz Fresh white breadcrumbs 1 Egg 6 tb Parsley; finely chopped 4 sm Sage leaves; finely chopped Salt & pepper MMMMM-----------------------FOR THE GRAVY---------------------------- 5 fl Good duck stock Port -=OR=- Orange or lemon juice Salt & pepper Wipe the duck, remove wingtips and next section of wing. Bone the duck, either through the neck end, or by slitting the skin along the backbone (in this case, the ballotine will have to be sewn together again, and unstrung after roasting). In either case, the duck drumsticks should be left in place and the thighs removed. Use the carcass and giblets to make a good duck stock. Set the boned duck aside while preparing the stuffing. Cut the skin and bone free chicken breasts onto long strips about 1 cm wide. Put them in a dish with the port and juice of the orange or lemon (grate zest first, and put aside for later) to marinate. Melt half the butter in a small pan and add the chopped shallots. Cook them over medium heat until tender but not brown. Transfer them to a large bowl and add the remaining butter to the pan. When it is good and hot, add the duck liver and cook it lightly to stiffen it so that it may be chopped. Do so, and add it to the bowl. Chop half the pork very coarsely (1 cm cubes are a good target) and mince the remainder (once) not too finely. If using a food processor, beware not to convert to a lump. Put both lots of pork into the bowl, together with the breadcrumbs, grated citrus zest, herbs, egg and a good dollop of salt and pepper. Mix throughly and fry a dollop to check seasoning. Correct if need be. Lay the duck breast down on a board and spoon half the forcemeat into/onto it. Form into a thick duck shaped layer on the bird. Drain the slivers of chicken and press them lengthwise into the first layer of stuffing. Spread the remaining stuffing over and sew up either along the whole of the back, or just neck and tail vents. Use a trussing needle and thread or fine string. Pin the wings and legs in position close to the body with skewers or trussing. Pat the bird back into shape. Do not prick the bird, but roast it in a preheated (180C, 350F Mk 4) oven for about 2 hours, basting once or twice with the port and juice marinade. Rest the duck 10 minutes before carving. Make a thin gravy from the skimmed pan juices, if they are not too darkly caramelized, adding the stock, port, juice and seasonings to taste. To serve the duck, start at the neck end, Cut off the wings neatly and cut across the body in thick confident slices. Recipe by Shona Crawford Poole - The Times Cookbook MMed by IMH Georges' Home BBS 2:323/4.4 MMMMM === Cut === Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3A00008Date: 03/05/97 From: IAN HOARE Time: 09:02pm \/To: ALL (Read 4 times) Subj: More British birds 2 (CR) Hello All! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Capon or Chicken Crowned with Eggs Categories: Main dish, Poultry, Medieval, British Yield: 6 servings 6 lb Capon or roasting chicken Chicken fat or butter for -greasing 3 3/4 c Chicken stock 1/4 ts Dried saffron strands 4 oz Soft-grain white -breadcrumbs Sea salt to taste 1/2 ts Each black pepper, -cinnamon and ginger 1/8 ts Ground cloves 6 Eggs, hard-boiled Capouns in councy. Take capouns and rost hem right hoot, that they be not half ynough, and hewe hem in gobbettes, and cast hem in a pot; do therto clene broth. Seeth hem that they be tendre. Take brede and the self broth and draw it up yfere; take strong powdour and safroun and salt and cast therto. Take ayren and seeth hem harde; take out the yolkes and hew the whyte, take the pot fro the fyre and cast the whyte therinne. Messe the dysshes therwith, and lay the yolkes aboue hool and flour it with clowes. The Goodman said stoutly that stuffing and tinting chickens was too difficult for a commoner's cook. Perhaps he decided this dish was easier. Pre-heat the oven to 200C/424F/Gas Mark 7. Grease the breast of the bird with fat and roast it for 15-20 minutes or until browned. Cool it slightly, then cut the flesh off the bones, removing the skin if you wish. Cut the meat into bite-sized pieces. Put them in a pan with the stock, cover the pan and cook gently for 25 minutes or until the meat is cooked. While cooking transfer 3 or 4 tablespoons of stock to a bowl and steep the saffron in it. Strain the stock from the cooked chicken into a clean pan and add the saffron-tinted stock. Keep the meat warm in a covered dish while you make the sauce. Mix the breadcrumbs with the salt and ground spices, then stir the mixture into the stock. Simmer it for a few minutes, stirring it occasionally to make a thickened sauce. Separate the egg yolks and whites without breaking the yolks. Chop the whites finely. Mix the chicken meat into the hot sauce and turn it on to a warmed serving platter. Edge the dish with chopped egg white and crown it with the whole golden yolks. from The Medieval Cookbook by Maggie Black Chaper 4, "The Goodman of Paris" posted by Tiffany Hall-Graham MMMMM All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3A00009Date: 03/05/97 From: IAN HOARE Time: 09:03pm \/To: ALL (Read 4 times) Subj: More British birds 3 (CR) Hello All! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Casseroled Pigeon W/ Herbs & Spices (Scottish Medieval) Categories: Main dish, Medieval, Poultry, British Yield: 4 Servings ** British Measurements ** 4 Pigeons; oven-ready 12 cl Garlic 4 ts Fresh thyme; chopped 2 tb Fresh parsley; chopped Salt and pepper to taste Drippings or lard for frying 1/2 pt Chicken stock 1/2 Lemon; juiced pn Ground ginger pn Saffron threads 1/2 ts Ground cinnamon Fresh herbs for garnish Stuff each pigeon with 3 garlic cloves, 1 tsp fresh thyme and 1/2 tbsp fresh parsley. Season with a little salt and freshly milled black pepper, then brown the pigeons all over in a little dripping or lard in a heavy flameproof casserole which is just big enough to take them. Pour over the stock, then add the lemon juice, ginger, saffron and cinnamon. Cover with a lid and cook in the centre of a moderate oven (350F / 180C / gas mark 4) for about 1 to 1 1/2 hours or until very tender. Taste the gravy and adjust the seasoning as necessary. Serve each person with a pigeon arranged on a slice of wholemeal toast with a little gravy poured over. Garnish with fresh herbs. Makes about 4 servings. ** A Book of Historical Recipes ** by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7 Scanned and formatted for you by The WEE Scot -- pol mac Griogair ORIGINAL RECIPE:: Peiouns ystewed (dated 1390) "Take peiouns (pigeons) and stop hem with garlec ypylid (peeled) and with gode erbis ihewe (chopped herbs), and do hem in an erthen pot; cast therto gode broth and whyte grece (lard), powdour fort (a mixture of hot spices such as pepper and ginger), saffron, verious (verjuice) and salt." MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) Hello All! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Chicken and Leek Pie (Irish) Categories: Main dish, Pies, Poultry, British Yield: 4 servings 6 oz Shortcrust pastry 1 Chicken, about 4 lb* 4 sl Ham steak 4 lg Leeks, cleaned/chopped 1 md Onion Salt and pepper 1 pn Ground mace or nutmeg 300 ml Chicken stock 125 ml Double cream *Jointed, chopped and boned. . Make the pastry and leave it in a cold place to rest. Meanwhile prepare the pie. IN a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.) From: Spohara@inetg1 (O'hara Shun Ping MMMMM === Cut === All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4)