Rump of Beef With Cabage Rabbit of Skewer
The Manner of Trussing a Single Rabbit for Roasting. From Mr. W. North. Poulterer. You lot case the Rabbit all, excepting the lower Joints of the four Legs, and those you lot chop off: then pass a Skewer through the middle of the Haunches, after you have laid them flat, equally at A; and the Fore-Legs, which are called the Wings, must be plough'd, every bit at B; and then that the smaller Joint may exist button'd into the Body, through the Ribs. This, every bit a unmarried Rabbit, has the Spit pass'd through the Torso and Head, merely the Skewer takes hold of the Spit to preserve the Haunches. But to truss a couple of Rabbits, there are vii Skewers, and so the Spit passes but between the Skewers, without touching the Rabbits. To make a Pheasant of a Rabbit, truss'd in such a manner, that it will announced like a Pheasant, and consume like 1, with its Sauce. This is called, by the topping Poulterers, a Poland-Chicken, or a Portugal-Chicken. But information technology is nearly similar a Pheasant, if it is larded. From Mrs. Johnson, at the famous Eating-House in Devereux-Court near the Temple. Accept a young Rabbit full grown; case it all, excepting the Fore-Feet, chop off them, and the Head, as shut as may exist, but strip the Skin from the hind Legs, even to go out the Claws on them. These Claws are non unlike the Claws of a Pheasant, and some proficient Judges may exist deceiv'd by their first Expect, for they are little different from the Legs of the Fowls nosotros design to imitate. Then turn the Neck-office of the Rabbit, the Breast inwards, to the Scut or the Rump, leaving the Rump somewhat short, just to appear; and so will the Rabbit appear in the Shape above, viz. B is the Scut, or Rump, of the Rabbit, and C is where the Neck comes; then will the Part marking'd F, appear like the Breast of a Fowl: but you must put up the stript Legs of the Rabbit, over each side of the Neck of it, and necktie all together, with a String, as mark'd H H. So will the Hind-Legs of the Rabbit announced like the Legs of a Fowl, and where you see the Letter G marker'd, the Back of the Rabbit is broken. D, is what represents the Dorsum-Side of the Fowl, and Eastward is the Appearance of the Wings, which are supposed to be stuck into the Dorsum, where 2 large Orifices are fabricated, but the Bones of the Wings, of the Rabbit, must be taken out. A, shews the Legs equally they ought to be tied, and O O Directs to the Points of the Skewers which are to run through it. Fig. four. volition shew y'all the Back of the same, when it is truss'd, with the Appearance of the Skewers, o, o, o, o, with the Orifices, wherein are the supposed Bones of the Wings. If this is larded on the Chest, I recollect it best, and information technology should be served with the post-obit Sauce, if information technology is roasted. When this is thus prepared, you lot may stick a Pheasant's Tail-Plumage at the Scut, and roast it as you would do a Pheasant, basting it well with Butter, subsequently it is drudg'd well with Flour; then brand the post-obit Sauce for it. Take some strong Gravey, and put a little Lemon-Skin into information technology, with some Spice, and a little Wine; then take a few Buttons of Mushrooms pickled, and thicken it with burnt Butter, so that the Sauce becomes similar one fit for a Ragout, or Ragoo, as the English pronounce it. Pour this over the Fowl or Rabbit, which you please to call it, and serve information technology hot, with a Garnish of Lemon sliced, and pickled Red Beet-Roots sliced. Of Trussing a Pidgeon. From the aforementioned. Describe information technology, but exit in the Liver, for that has no Gall; and then push upward the Breast from the Vent, and property up the Legs, put a Skewer just between the bent of the Thigh and the brown of the Leg, starting time having plough'd the Pinnions under the Back: and see the lower Joint of the biggest Pinnions, are and then pass'd with the Skewer, that the Legs are between them and the Body, as at A. A Goose to Truss. From the same. A Goose has no more than the thick Joints of the Legs and Wings left to the Trunk; the Feet, and the Pinnions being cut off, to accompany the other Giblets, which consist of the Caput and Neck, with the Liver and Gizzard. Then at the bottom of the Apron of the Goose A, cutting an hole, and draw the Rump through it; and then pass a Skewer through the small office of the Leg, through the Body, almost the Back, as at B; and some other Skewer through the thinnest part of the Wings, and through the Torso, near the Back, equally at C, and information technology will be right. The Trussing of an Easterling. From Mr. W. Northward. Poulterer of St. James's-Market, London. A Duck, an Easterling, a Teal, and a Widgeon, are all trussed in the same manner. Draw it, and lay bated the Liver and Gizzard, and take out the Neck, leaving the Peel of the Neck full plenty to spread over the Identify where the Neck was cut off. And so cut off the Pinnions at A, and heighten upwardly the whole Legs, till they are upright in the center of the Fowl B, and printing them between the stump of the Wings, and the Trunk of the Fowl: and so twist the Feet towards the Body, and bring them forrard, with the bottom of the Feet towards the Body of the Fowl, as at C. So take a Skewer, and pass it through the Fowl, between the lower Articulation, next the Foot, and the Thigh, taking hold, at the aforementioned time, of the ends of the stumps of the Wings A. Then will the Legs, as we have placed them, stand upright. D is the point of the Skewer. The Manner of Trussing a Chicken similar a Turkey-Poult, or of Trussing a Turkey-Poult. From. Mr. W. N. Poulterer of St. James's-Market. Have a Chicken and cut a long slit down the Neck, on the Fore-role; then take out the Crop and the Merry-Thought, as information technology is phone call'd; then twist the Neck, and bring it down nether the Back, till the Head is placed on the side of the Left-Leg; bind the Legs in, with their Claws on, and turn them upon the Back. Then between the angle of the Leg and the Thigh, on the Correct side pass a Skewer through the Body of the Fowl; and when it is through, run the Point through the Caput, past the same Identify of the Leg, as y'all did earlier, as at A: you must also pull the Rump B through the Apron of the Fowl. Note, The Neck is twisted like a Cord, and the boney role of it must be quite taken out, and the Under-Jaw of the Fowl taken abroad; neither should the Liver and Gizzard exist served with it, though, the Pinnions are left on. Then turn the Pinnions behind the Back, and pass a Skewer through the extreme Joint, between the Pinnion and the lower Joint of the Wing, through the Body, near the Back, as at C, and information technology will exist fit to roast in the fashionable style. N.B. E'er mind to beat downwards the Breast-Bone, and pick the Caput and Neck clean from the Feathers before you begin to truss your Fowl. A Turkey-Poult has no Merry-Thought, as it is called; and therefore, to imitate a Turkey the better, nosotros accept it out of a Chicken through the Neck. Fig. nine. Shews the Manner how the Legs and Pinnions will appear when they are turn'd to the Back; every bit likewise, the Position of the Caput and Neck of the Chicken, or Turkey-Poult. The way of Trussing an Hare in the most fashionable Style. From Mr. Due west. N. Instance an Hare, and in casing it, but when you come up to the Ears, laissez passer a Skewer just between the Skin and the Head, and past degrees raise information technology up till the Peel leaves both the Ears stript, and then take have off the rest as usual. So give the Head a Twist over the Back, that information technology may stand, every bit at A, putting two Skewers in the Ears, partly to make them stand up upright, and to secure the Head in a right Disposition; and so push button the Joint of the Shoulder-Blade, up as high every bit may be, towards the Back, and pass a Skewer between the Joints, as at B, through the bottom Jaw of the Hare, which will continue information technology steady; and then laissez passer another Skewer through the lower Co-operative of the Leg at C, through the Ribs, passing close by the Blade-Bone, to keep that up tight, and another through the Betoken of the same Co-operative, every bit at D, which finishes the Upper-Function. Then bend in both Legs between the Haunches, so that their Points see under the Scut, and skewer them fast, with two Skewers, equally at O O. A Fowl trussed for Boiling. From Mr. Westward. N. Poulterer, &c. When it is drawn, twist the Wings till you bring the Pinnion nether the Dorsum; and you may, if you will, enclose the Liver and Gizzard, i in each Wing, as at A, but they are ordinarily left out. And then crush down the Breast Bone, that it does non rise above the fleshy Role; so cut off the Claws of the Feet, and twist the Legs, and bring them on the out-side of the Thigh, towards the Wing, every bit at B, and cut an Pigsty on each side the Apron, but above the Sides-man, and put the Joints of the Legs into the Body of the Fowl, as at C: and then this is trussed without a Skewer. To Truss a Pheasant or Partridge. From the same. Both the Pheasant and Partridge are trussed the same way, simply the Neck of the Partridge is cutting off, and the Neck and Caput of the Pheasant is left on: the Plate higher up shews the Pheasant trussed. When it is drawn, cut off the Pinnions, leaving simply the stump-bone next the Breast, and pass a Skewer through its Point, and through the Trunk virtually the Back, and then requite the Neck a turn; and passing it by the Dorsum, bring the Head on the outside of the other Wing-Bone, as at A, and run the Skewer through both, with the Head landing towards the Neck, or the Rump, which you delight: B is where the Neck runs. Then accept the Legs, with their Claws on, and press them by the Joints together, so every bit to press the lower Part of the Breast, then press them down between the Sides-men, and pass a Skewer through all, every bit at C. Remember a Partridge must take its Cervix cut off, or else in every affair is trussed like a Pheasant. To boil an artificial Pheasant, with Sellary. From Mrs. Johnson, Devereux-Court near Temple-Bar. Prepare a Rabbit in the aforementioned style as above directed, only information technology must not be larded; then eddy it, and give information technology the following Sauce. Have half-dozen or seven Roots of Sellary, and boil them, when they are well clean'd from Dirt, till they are tender, then cutting them into pieces of virtually ii Inches long, and toss them up with strong Gravey thicken'd with burnt Butter. Pour this over the artificial Pheasant, and serve it hot, well impregnated with Spice. Then garnish it with Lemon sliced, or sliced Orange, and some fry'd Bread, and some Slices of pickled red Beet-Roots; or round the Edges of the Dish, strew some sifted raspings of Staff of life. THE Terminate. * * * * * INDEX TO Role Ii. A. Anchovies, how to keep a long time. Artificial Lobster. Artificial Ratefia. Abricots, preserved in Jelly. Ditto, for Tarts. Artificial Creams. Abricots, dry'd. Almond-Cakes, pocket-size. Apple-Dumplings, in an extraordinary way. Ditto, another mode. Anchovies, artificial, fabricated. B. Broil'd Whitings. Beef, to salt, immediately. Beef, hash'd raw. Biscuit, of Potatoes. Butter'd Crabs. Barcelona-Snuff, to make. Bacon-Froize. Chocolate-brown Fricassee of Sheep's-Trotters. Bitters for Wine. Brisket of Beef, to stew. Beef, to stew, in Soup. Beef, a Rump, to stew. Beet-Menu Tart. Beef-Collups, from Oxford. Beet-Steaks, stew'd. Butter, recover'd from Oil. Bisque of Fish. Badger, its Gammon roasted. Bullace, preserv'd. C. Cyprus-Wine, imitated. Citron-Water, from Barbadoes. Cabbage-Pudding. Collar of Mutton, roasted. Cakes, sweetness, made of Parsnips. Ditto, made of red Beet-Roots. Comfits, to brand. Ditto, to make in Colours. Caviar, to pickle or preserve. Collar of Sturgeon roasted. Bother-Pye. Currans in Syrup. Cakes, baked, of Raspberries. Cakes, of Lemon. Clary and Eggs. Cheese-Cakes, of Lemon. Ditto, Orange. Ditto, Good. Crab, artificially made. Ditto, some other manner. Venereal, butter'd. Ditto, artificial, butter'd. Carmine-Brandy, artificial. Ditto, right. Cucumbers, to stew. Ditto, to farce. Cocks-Combs, artificial. Dogie's-Liver, stuffed and roasted. Ditto, another style. Foam-Custards. Capons Livers imitated. Creams of Raspberries. Cornelian Cherries, Preserves Ditto, in Marmalade. Currans in Jelly. Cakes, from Lisbon. Cakes, of Orange. Cakes, fine, Ditto, from Penzance. Ditto, from Northampton. Moo-cow-Heel dress'd. Calf'south-Caput, dress'd in a grand fashion. Calf's-Head-Pye, Ditto, baked. Creams, bogus. Cream, with Sweetness-meats. Cucumbers, to preserve in the Winter. Cologn's Gin, to make. Processed'd Orange-Peel. Ditto, Lemon-Peel. Blood, Hermitage, to imitate. Cheshire-Pye. Chicken, to truss. D. Damsons in Jamm. Damson-Wine. Domestic dog-Grass. E. Eringo-Roots, to candy. Easterling, to truss. Extraordinary Tables. F. Fish, to continue, a long time. Fruit, baked. Flounders, dressed. Frogs, white Fricassee. Ditto, brownish Fricassee. Florentine, Imperial. Farced-Meat. G. Gravey, drawn quick for a private Family. Gravey, rich, made without Flesh. Ginger-Roots, preserv'd, Green. Goose, to truss. Grapes, preserved in Syrup. Geneva, from Cologn, to make. Gourmandine-Pease, dress'd several ways. Ditto, broil'd. Grape, to keep the Winter. Ginger, to preserve. Green-Pease Pottage. Gudgeons, to clothes. Grand Sauce for Fish. Goose, boiled. Dark-green-Peaches preserved. Goosberries, preserved. H. Hermitage-Wine, to imitate. Hare-Pye. Republic of hungary-Water, to make. Hare, to keep. Difficult Pease-Soup. Herrings, pickled, to serve. Pig'due south-Harslet roasted. Hartshorn Jelly. Hash of raw Beef. Hackin, from Cumberland. Ham, Westphalia, roasted. Hams, Westphalia, artificially fabricated. Hog barbacued. Herrings, broiled, not to make sick. Hare to truss. Herrings, baked in an extraordinary style. K. Katchep, in Paste, to make. Fifty. Lemons in Marmalade. Lemon-Peels, preserv'd in Jelly. Lemon-Cakes. Lumber-Pye. Lap-Dog, to keep in Health. Liver and Crow. Thou. Mustard, of several Sorts. Mustard-Seed-Flour. Marmalade of Peaches. Ditto, of Plums. Marygold-Flowers, preserved. Marmalade of Pino-Apples. Marmalade of Quince. Mutton, the Neck in Broth, an extraordinary way Mutton, the Neck ragou'd. Northward. Neats-Tongues, roasted O. Oysters, fry'd. Oranges in Marmalade. Orangery Snuff. Orange-Butter. Onions, boil'd. Ortolans, to clothes. Orangish-Peels, preserved in Jelly. Orangish-Flowers, preserved in Jelly. Orange-Tarts. Orange-chips. Oxen, to kill and salt in hot Weather. P. Peach-Tarts, white. Pepper Mint-Water. Pidgeon, to truss. Potatoe-Puddings. Provisions, to take into the Country. Plums, dry out'd with Sugar. Plum-Porridge. Pyes, minced, or Christmas-Pyes. Paste, to make, of all Sorts. Plums, dry out'd. Pippin Paste. Pine-Apples, in Marmalade. Pine-Apple-Tarts. Peach-Tarts, cherry-red. Pheasant, to keep sweet. Powder'd, Sauce. Pig, to stew. Ditto, to stew another way. Preservation of Flesh from tainting, Plum, Marmalade. Pound-Cakes. Pudding, vi Hours. Pidgeons, embalm'd. Pidgeons, preserved. Pippin-Tart. Pickled Marygold-Flowers. Partridges, to proceed, a long time in hot Weather condition Pheasant, to truss. Q. Quinces, preserved. Quince, Marmalade, red. Ditto, White. R. Rum, to brand. Rum, with Amber. Rabbit trussed for Roasting. Ditto, for Boiling. Ditto, truss'd like a Pheasant. Ditto, to roast with Mushrooms. Ditto, to boil. Raspberry-Pudding. Ragout of Tripe. Ratafia, to make. Ditto, artificial, to make. Rabbits, white Fricassee. Due south. Sturgeon, cured. Sturgeon, pickled. Ditto, fresh, to roast. Ditto, fresh, to eddy. Ditto, fresh, in a Pye. Sheeps-Tongues, pickled. Smoaking-Closets, for Hams. Sorts of Mustard. Shoulder of Mutton roasted similar Venison. Syrup of Mulberries. Syrup of Raspberries. Sheeps-Trotters, fricasseed. Sorrel-Tarts. Stew'd Peaches. Stinking, of Mankind, prevented. Stew'd Wild-Ducks. Sea-Larks, or Oysters, roasted on Spits. Shoulder, of Mutton, farced. Salmi, or Salmi-Gundy. Shropshire-Pye. Ditto, another way. Seed-Block. Sick Lap-Canis familiaris, to cure. Soles, to stew. Scots Snuff, to make. Shropshire-Dish. Salmon-boiled. Soles, fry'd. Snails, fry'd. Snails, with white Sauce. Ditto, with brownish Sauce. Sugariness-meats, candy'd, Syllabubs, whipt. Spirit of Lilly-of-the-Valley. Stew'd Veal. Sauce for a Bisque of Fish. T. Turkey-Poult, to truss. Teal, to truss. Tripe, made of Eggs. Tortoise, or Turtle, the Gibblets wearing apparel'd. Tortoise, or Turtle-Flesh, to roast. Ditto, in a Pye. Turbut, to wearing apparel. Natural language, to roast. Tench, boiled. Turnips, from Hertfordshire, to dress. Turnips, yellow, from France, to dress. Tables, extraordinary, for Treats. U. Vinegar, to make. Usquebaugh, the yellow sort. Usquebaugh, the green Sort. Verjuice. Umble-Pye. Venison, to go on. Venison-Gummy. Venison, boiled. Viper-Soup. W. Wild-Ducks, to keep. Wild-Ducks, to recover from stinking. Wild-Duck, to truss. Widgeon, to truss. THE Terminate
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