Only leave the garlic in ten minutes.
No. 141. Tacchinotto all'Istrione (Turkey Poult)
Ingredients: A turkey poult, ham, mace, bay leaves, lemons, water,
salt, onions, parsley, celery, carrots, Chablis.
Truss a turkey poult, and cover it all over with slices of ham or
bacon, put two bay leaves and four slices of lemon on it, and
sprinkle with a small pinch of mace, then sew it up tight in a
dishcloth, and stew it in good stock, salt, an onion, parsley, a
stick of celery, a carrot, and a pint of Chablis; cook for an hour,
take it out of the cloth, and pour a good rich sauce over it. It
is also good cold with aspic jelly.
No. 142. Fagiano alla Napoletana (Pheasant)
Ingredients: Pheasant, macaroni, gravy, butter, Parmesan,
tomatoes.
Lard a pheasant, roast it, and serve it on a layer of macaroni
cooked with good reduced gravy, two ounces of butter, a
tablespoonful of grated Parmesan, and a puree of tomatoes. Serve
with Neapolitan sauce (No. 12) in a sauce bowl.
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