Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 24

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Take two pounds of rump steak, chop it fine, season well with spice, a piece of onion, or eschalot, and butter. Rub the breast both inside and outside with beaten cloves, then stuff with the above, taking care to sew the bird up carefully, and to tie it very tightly on the spit, so that the gravy may not escape. Inclose the breast of the swan in a meal-paste, after which cover the whole bird with paper well greased with beef dripping. About a quarter of an hour before the bird is taken up, remove the paper and the paste, baste well with butter and flour till brown and frothy. A swan of fifteen pounds weight requires about two hours roasting with a fire not too fierce.