D Dressed Game and Poultry à la Mode Mrs. De Salis
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Dressed Game and Poultry à la Mode

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Dressed Game and Poultry à la Mode is credited to Mrs. De Salis. The title page names Mrs De Salis as authoress of Savouries à la Mode, Entrées à la Mode, Soups and Dressed Fish à la Mode and Oysters à la Mode, among others. The title page carries the lines "One loves the pheasant wing And one the leg" with the name Pope.

A recipe headed Chickens Chiringrate says to cut off the feet of a chicken, break the breastbone flat, but be careful not to break the skin. The recipe headed Pintail says the bird should be roasted at a clear quick fire, well floured when first laid down, turned briskly, and basted with butter constantly, and takes about twenty-five minutes to roast. The recipe headed Boiled Pheasant says to cover with buttered paper and simmer as gently as possible till it is done enough. A list of dishes includes Capon fried, Ducks braised and Grouse in aspic, among others.

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Book facts

Reading time
About 90 minutes
Pages
56
Language
English
Formats
PDF, EPUB, Read online