1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

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the outer edge of the gravy, as a garnish, also quarters of lemon and orange pickles. Serve jelly on a separate crystal, or silver plat. Canard (Canvashack) Sauvage a la Coleridge. (The Coleridge Wild Duck.) 1 Canvashack duck, (American,) 6 yams, (a sweet potatoe,) gravy, port wine, spices, lemon, land cress. Dress the duck, and truss as for roasting. Wrap in a buttered paper; roast before a good fire. Baste well whilst Ingredients:

Remove the paper and drain.

on the spit.

Slice 6

it is

yams, fry them a golden brown, drain, dust with salt.

Lay

them on a silver dish, put the bird on them.

Pour the gravy

— Add

Garnish with lemon and land cress.

round the bird.

a glass of red wine to the gravy.

Dindon a la Comte de Chambord. (Turkey in the Count Chambord Fashion.)

bacon

Turkey,

Ingredients:

spices,

butter,

truffles,

fat,

stock, red wine, fois gras. Prepare a fine turkey as for the spit.

Blanch and clean

Take about \ oz. of fois gras in the bladder,

the giblets.

roll slices of thin ham and truffles. Put all this into a sauce- pan, with 1 pint of fine meat stock, and 2 wineglassfuls of red wine, spices, herbs, and a bay leaf. Stew slowly for three quarters of an hour, over a very moderate fire. Turn it out of the pan, pass through a mincer twice. Pour any liquid there may be over the mince. Leave it to get

Then stuff the turkey with it.

Close up and

quite

cold.

hang 3 days thus

Let

truss the bird as for roasting.

it

stuffed and trussed. Lard the breast of the bird with fine strips of bacon fat, using a fine needle for the purpose. A fleur de lis makes a pretty piquee pattern. !R.oasL, keeping well basted, and the breast covered with