The heart and pluck are also excellent served under them as follows: blanch them in boiling water twenty minutes, and when half cold cut the whole in very fine dice, put an ounce and a half of butter in a stewpan, with a spoonful of chopped onions, pass over the fire two minutes (keep stirring), then add a spoonful of flour (mix well), moisten with a pint of broth or milk, when boiling add the mince, and season with a teaspoonful of salt, a quarter ditto of white pepper, and a little grated nutmeg.
No. 123. Loin or Neck of Pork à la Bourguinotte. The neck or loin must be plain roasted; you have peeled and cut four onions in dice, put them into a stewpan, with two ounces of butter, stir over the fire until rather brown, then add a tablespoonful of flour, mix well, add a good pint of broth if any, or water, with an ounce of glaze, boil ten minutes, add two tablespoonfuls of French mustard, with a little pepper, salt, and sugar, pour the sauce upon the dish, and dress your joint upon it; serve with a little apple sauce separate in a boat.
No. 124. Loin or Neck of Pork, Normandy fashion. Procure a neck or loin, put it in a common earthen dish, having previously scored the rind, rub over with a little oil, place about twenty potatoes cut in halves or in quarters in the dish with the pork, ten onions peeled, and twenty apples peeled and quartered, place in a warm oven for an hour and a half or more, then dress it upon your dish with the apples, onions, and potatoes around, and serve.
No. 125. Pig’s Cheek, a new Method. Procure a pig’s cheek nicely pickled (see page 649), boil well until it feels very tender, tie half a pint of split peas in a cloth, put them into a stewpan of boiling water, boil about half an hour, take them out, pass through a hair sieve, put them into a stewpan, with an ounce of butter, a little pepper and salt, and four eggs, stir them over the fire, until the eggs are partially set, then spread it over the pig’s cheek, egg with a paste-brush, sprinkle bread-crumbs over, place in the oven twenty minutes, brown it with the salamander and serve.
No. 126. Sucking Pig is merely plain roasted (see page 204), stuffed with sage and onions, but before putting it upon the spit it requires to be floured and rubbed very dry, otherwise the skin would not eat crisp; the usual method of serving it is to cut off the head, and divide the body and head of the pig in halves, lengthwise; serve apple sauce separate in a boat if approved of.
In my Kitchen at Home I can also roast a haunch or neck of venison, depending upon which is presented to me, and precisely as recommended in the other department of this book (page 222); for the remains I also proceed the same.
No. 127. Roast Turkey. Pluck, draw, and truss a turkey for roasting, stuff it at the breast with the same stuffing as directed for the fillet of veal (page 51); if it should weigh twelve pounds it will require two hours roasting before a strong fire, when done take it off the spit, take away the skewer and string it was trussed with, hold it by the legs, sprinkle a little salt over, and pour a little hot water or broth over the back to make a gravy,[26] and serve with broiled sausages, ham, or a piece of boiled bacon, separate.
No. 128. Braised Turkey. Truss a nice turkey with the legs inside as for boiling, then put three onions in slices at the bottom of a stewpan, with a carrot, turnip, leek, and a head of celery, also cut small, a bunch of parsley, a sprig of thyme, a bay-leaf, four cloves, a blade of mace, half a pound of lean ham, and two pounds of veal cut in dice, cover them with two quarts of water, then lay in the turkey, breast downwards, cover the stewpan close, and let it simmer about two hours over a slow fire; then take it up, place it upon your dish, with a cover over it to keep it hot, then pass the stock from it through a hair sieve into a stewpan, place it upon the fire, boil and skim off all the grease; then in another stewpan place two ounces of butter, let melt, then stir in a sufficient quantity of flour to make a roux, stir over the fire some time, but keeping it quite white, then take it off, stir until partly cold, add the stock, boil, keep it stirred; if too thick add a little milk, season with a little salt and sugar, place four cauliflowers nicely boiled round the turkey, sauce over the whole and serve; a boiled ham, tongue, or a piece of bacon is usually served separate with it.
No. 129. Capons or Poulardes are almost too extravagant for My Kitchen at Home, but may be either plain roasted or braised, as directed for the turkey in the last, and served with peas, French beans, or sauce jardinière, made as directed for the legs or shoulders of lamb, only for jardinière, stewing the vegetables in the sauce you have made from your braise, instead of the method there directed.
No. 130. Fowls, with Mushroom Sauce. Braise two fowls, trussed for boiling, precisely as directed for braised turkey; when your sauce is made, add a pottle of white button mushrooms, stew for half an hour in the sauce, adding a little sugar, then stir in a liaison of one yolk of egg mixed with a spoonful of cream, take it instantly from the fire, dress the poularde upon your dish, and sauce over.