To Roast a Cygnet

Name: To Roast a Cygnet
Total time: 15 min
Cuisine: United Kingdom
Ingredients: gravy.; Rump steak ½—2 lb.; chopped parsley; lemon rind; water paste; flour and butter to baste; flour and butter to baste; stuffing; cloves and allspice; cloves and allspice; beef dripping or good fat; beef dripping or good fat; A young cygnet; powdered herbs; red currant jelly, a kitchen spoonful; lemon juice; pepper and salt.; pepper and salt.; Good beef gravy: thicken with ½ oz. flour to every pint of stock; port wine ¼ pint.; port wine; Good beef gravy: thicken with ½ oz. flour to every pint of stock; pepper; onion; salt and herbs; salt and herbs

Which Must be Quite Young

Preparation info

Difficulty
Medium
Ready in
15 min

Appears in

Good Things in England

By Florence White

Published 1932

About

This is a family recipe belonging to Lady Grantham, Barcombe Place, near Lewes, Sussex. Her daughter, who sends it, says, ‘I have used it in the good old days, and it is so good.’

Ingredients

A young cygnet
powdered herbs
cloves and allspice
beef dripping or good fat
water past

Europe
United Kingdom
Dinner
Main course

Method

Pick and draw as you would a goose.
Mix together powdered herbs, cloves and spice, and rub well into the bird inside and out.
Make the stuffing: mince the steak well, add the chopped parsley, etc., mix with the port wine and stuff the bird.
Truss the cygnet, being careful to sew both ends well over to prevent the gravy escap