TEAL, Roast.
Ingredients.—Teal, butter, a little flour. Mode.—Choose fat, plump birds, after the frost has set in, as they are generally better flavoured; truss them in the same manner as wild duck; roast them before a brisk fire, and keep them well basted. Serve with brown or orange gravy, water-cresses, and a cut lemon. The remains of teal make excellent hash. Time.—From 9 to 15 minutes. Average cost, 1s. each; but seldom bought. Sufficient.—2 for a dish. Seasonable from October to February.
TEAL.
Teal, being of the same character as widgeon and wild duck, may be treated, in carving, in the same style.
TENCH, Matelot of.
Ingredients.—½ pint of stock, ½ pint of port wine, 1 dozen button onions, a few mushrooms, a faggot of herbs, 2 blades of mace, 1 oz. of butter, 1 teaspoonful of minced parsley, thyme, 1 shalot, 2 anchovies, 1 teacupful of stock, flour, 1 dozen oysters, the juice of ½ lemon; the number of tench, according to size. Mode.—Scale and clean the tench, cut them into pieces, and lay them in a stewpan; add the stock, wine, onions, mushrooms, herbs, and mace, and simmer gently for ½ hour. Put into another stewpan all the remaining ingredients but the oysters and lemon-juice, and boil slowly for 10 minutes, when add the strained liquor from the tench, and keep stirring it over the fire until somewhat reduced. Rub it through a sieve, pour it over the tench with the oysters, which must be previously scalded in their own liquor, squeeze in the lemon-juice, and serve. Garnish with croûtons. Time.—¾ hour. Seasonable from October to June.
TENCH, Stewed with Wine.
Ingredients.—½ pint of stock, ½ pint of Madeira or sherry, salt and pepper to taste, 1 bay-leaf, thickening of butter and flour. Mode.—Clean and crimp the tench, carefully lay it in a stewpan with the stock, wine, salt and pepper, and bay-leaf, let it stew gently for ½ hour; then take it out, put it on a dish, and keep hot. Strain the liquor, and thicken it with butter and flour kneaded together, and stew for 5 minutes. If not perfectly smooth, squeeze it through a tammy, add a very little cayenne, and pour over the fish. Garnish with balls of veal forcemeat. Time.—Rather more than ½ hour. Seasonable from October to June.
TENDRONS DE VEAU, Stewed (an Entrée).
Ingredients.—The gristles from 2 breasts of veal, white stock, 1 faggot of savoury herbs, 2 blades of pounded mace, 4 cloves, 2 carrots, 2 onions, a strip of lemon-peel. Mode.—The tendrons or gristles, which are found round the front of a breast of veal, are now very frequently served as an entrée, and when well dressed, make a nice and favourite dish. Detach the gristles from the bone, and cut them neatly out, so as not to spoil the joint for roasting or stewing. Put them into a stewpan, with sufficient stock to cover them; add the herbs, mace, cloves, carrots, onions, and lemon, and simmer these for nearly, or quite, 4 hours. They should be stewed until a fork will enter the meat easily. Take them up, drain them, strain the gravy, boil it down to a glaze, with which glaze the meat. Dish the tendrons in a circle with croûtons fried of a nice colour placed between each; and put mushroom sauce, or a purée of green peas or tomatoes, in the middle. Time.—4 hours. Sufficient for 1 entrée. Seasonable.—With peas, from June to August.