The soup was fifty times better than what we had at the Lucases’ last week; and even Mr Darcy acknowledged, that the partridges were remarkably well done; and I suppose he has two or three French cooks at least.
Pride and Prejudice
To Stew Pigeons Brown
Take a piece of fat & lean bacon, and a piece of butter, let this brown in a stew pan, and when you have stuffed four pigeons put them into the pan and brown them. When they are brown all over, put to it an onion, a bundle of sweet herbs. Put to them warm water enough to cover them, with an anchovy, put the giblets in it, this will help the gravy. When it is cooked enough strain it and add a piece of butter and a little flour.
Martha Lloyd’s Household Book
Modern Equivalent: Roasting Small Game Birds
To remove down from game birds, brush with melted paraffin, allow to cool, and peel off.
Split in halves and pan-broil breast-side down in lots of butter. Baste often. Or wrap in strips of bacon and bake in moderate oven (350*) 30-35 min.
If cooking whole, stuff with equal parts chopped carrots, onion, and celery sautéed in butter, and surround with vegetables, the flavor is extended to them. Option: use equal parts apple, sliced oranges and onions and celery leaves (discard after roasting)
For a crispy crust, roast uncovered in a hot oven (425*). Baste several times with hot water at first, then pan juices, or wine until moderately well done, tender and juicy- ½-1 hour depending on size and age of bird)
Pan Gravy:
2 tbsp. Fat
3 Tbsp. Flour
1 cup liquid (water, meat stock, or bouillon-cube broth)
Remove meat to warm place. Pour off fat; measure amount needed back into pan. (Measure accurately too little fat makes gravy lumpy)
Add level tablespoons of flour. Stir fat and flour together until smooth, then cook over low heat, stirring steadily, until it’s all bubbly and brown .(Measure flour accurately so your gravy is never greasy)
Stir in liquid, taking pan off heat to avoid lumps. Always measure liquid-too much weakens flavor. Return pan to heat, stirring and scraping in the rich drippings. Boil one min. Season and serve.
Giblet Gravy
Cook gizzard, heart, and neck of fowl in 4 cups salted water until tender 1-2 hours. Add liver last half hour. Remove neck, chop giblets into small pieces, return to cooking water. Use as part or all of liquid in making pan gravy.
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