Page:Mrs Beeton's Book of Household Management.djvu/793

Rh

Ingredients.—1 fowl, veal farce, 1 lb. of chestnuts, 1 lb. of sausages, 1 pint of good stock, 1 oz. of butter, 1 oz. of flour, 1 lemon, salt and pepper, butter or fat for basting.

Method.—Slit the skins of the chestnuts, throw them into boiling water, cook them for 15 minutes, then remove both skins, and bake until tender. When ready, lay a dozen aside, put the remainder into the body of the bird, and stuff the crop with veal forcemeat. Truss into shape and roast in front of a clear fire or in a moderately-hot oven for about 1 hour, basting frequently. Meanwhile melt the butter, fry the flour until lightly-browned, then add the stock and stir until boiling. Season to taste, add the remaining 12 chestnuts, and simmer gently for 10 or 15 minutes. Serve garnished with fried sausage and slices of lemon, and send the sauce to table separately.

Time.—About 1 hour. Average Cost, 4s. 6d. to 5s. Sufficient for 5 or 6 persons. Seasonable in winter.

Ingredients.—1 fowl, veal forcemeat, No. 396, bread sauce, gravy (see "Sauces and Gravies"), thin slices of bacon.

Method.—Press the forcemeat lightly into the crop of the fowl, truss into shape, and roast in front of a clear fire, or in a moderately-hot oven for about 1 hour. Serve garnished with crisply-fried rolls of bacon, and hand round bread sauce and gravy separately.

Time.—About 1 hour. Average Cost, 3s. 9d. to 4s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.