_ this Sauce has been only made of the Neck of a Fowl. This
Sauce, in my Opinion, has a very rich Taste, and has been well approv'd of
by some curious Travellers: Where we could have this, we rather chose it
than Wine-Sauce. Capons, Pullets, or others of this sort of Fowl, may be
also larded with Bacon, if they are roasted; but the Gentleman aforesaid,
who gave me this Receipt, told me that no Water-Fowl must be larded with
Bacon.
To farce or stuff a Fowl. From Mr. _Agneau._
When your Fowl is made ready for Roasting, take the Liver boil'd, a
Shallot, a little Fat of Bacon, some grated Bread, the Bottom of a boil'd
Artichoke, and some Mushrooms, chop these very small, and make a forc'd
Meat of them, season'd with Salt and Spices at pleasure; fill the Belly of
the Fowl with this, and then truss it, covering the Breast with a thin
slice of fat Bacon, and over that put a piece of writing Paper. Roast this,
and serve it up with the following Sauce: Make a hash of Mushrooms, an
Anchovy, a few Capers and some Gravy, boiled together with such Seasoning
as you approve; the Sauce should be thicken'd or brown'd, and it is fit for
the Table.
To farce Fowls another way. From the same.
Take Pullets and roast them, then take the Flesh of the Breast, and mince
it small, with some Fat of Bacon boil'd, a few Mushrooms, a little Onion
and Parsley, and some Crumb of Bread soak'd in Cream over a gentle Fire;
when all these are well minc'd, add the Yolks of two or three Eggs, and mix
all together; then with this forced Meat fill the Breast of the Fowls in
their proper shape, and beat some Whites of Eggs to go over them, and then
cover them thick with Crumbs of Bread, having first laid your Fowls
commodiously in a Dish, and then put them in the Oven till they have taken
a fine brown Colour.
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