Home › The Principles of Cookery › Blackcock, Salmi Of

Blackcock, Salmi Of

Cut up a blackcock into nice pieces. Melt two ounces of butter in a small stewpan, put in the pieces of blackcock and let them cook for four or five minutes till they are browned. Drain off the butter, pour in a quarter of a pint of brown stock and a quarter of a pint of port wine, and stew the bird gently for an hour. Lift out the pieces and keep them hot. Mix half a tea-spoonful of arrowroot smoothly with a dessert-spoonful of cold water, then stir it into the sauce; simmer for two or three minutes until it thickens, add the juice of half a lemon, half a tea-spoonful of salt, and a pinch of cayenne pepper; strain the sauce over the blackcock, and serve immediately. The remains of cooked birds may be used as above, but they should be stewed only half an hour. Probable cost, 4s.