Roast Duck With Rice And Hazelnut Stuffing:
Ingredients:
1 Wild Duck
1/2 C. Hazelnuts, chopped
2 C. Cooked wild rice
2 T. Onion, diced
1 C. Celery, chopped
1 T. Green pepper, chopped
4 T. Butter, melted
1/4 t. Salt
1/8 t. Pepper
Procedure:
Carefully pick, singe, draw and clean the inside and out
Sprinkle the inside and outside of the duck with salt and pepper
Cook onion, green pepper, and celery in butter for a few minutes
Add rice and seasonings, stir well until mixed and heated thoroughly.
Add nuts just before you stuff the bird
Stuff it with a stuffing. Sew up the opening and tie up the legs and
wings with string
Rub down the body with butter or oil. You can add several pieces of
bacon to the breast of the bird
Bake in a preheat 350°F, for 18 minutes per pound of bird, baste
it often
Remove from the oven when the desired degree of doneness has occured,
let stand for 5 minutes, and serve
Notes:
Goose can be used in place of the duck, just adjust the cooking time
accordingly
Can be serve with a sauce, I would suggest a wild mushroom sauce
Serve with potatoe or vegetable of your choice
Ingredients:
1 T. Butter
1/2 Lbs. Sharp Cheddar cheese, grated
1/2 t. Yellow mustard powder or French mustard
1 t. Worcestershire sauce
Pinch cayenne pepper
1/2 C. Beer or milk
Salt
4 Slices bread, toasted or 2 baked potatoes, cut in half
Procedure:
On very low heat, melt the butter in a heavy saucepan or a
double-boiler
Add the seasonings and stir to mix well
Stir in the ale
When ale is hot, stir in the grated cheese until well-mixed
Season to taste
Serve over baked potato halves or slices of toast.
Notes:
It is very important to use the lowest heat possible on your stove. If
the cheese gets too hot it will turn to strings and curds.
Ingredients:
1 Possum, dressed (formal or casual)
Salt
Pepper
1 Onion, chopped
1 Possum liver, chopped
1 T. Fat
1 C. Bread crumbs
1 Hard-cooked egg, chopped
1/4 t. Worcestershire (worst-for-wear)
1 t. Salt
Water
Bacon slices
Procedure:
Rub the possum with salt and pepper
Sauté onion and liver in the fat
Mix in crumbs, egg and seasonings. Add enough water to moistern
Stuff intothe opossum's cavity. Truss like a fowl
Put in uncovered roasting pan. Cover with bacon slices and pour water
into the pan 1 inch deep
Bake at 350° until tender, about 2 1/2 hours
Serve with baked sweet pototoes and vegestables
Notes:
Possum should be cleaned as soon as possible after killing
It should be hung in a cool place for 48 hours. It is then ready to be
skinned and cooked
The meat is light coloured and tender. Excess fat may be removed, but
there is no strong flavor or odor contained in the fat
Ingredients:
1 Sheep's lungs (illegal in the U.S., may be omitted)
1 Sheep's stomach
1 Sheep heart
1 Sheep liver
1/2 lb Fresh suet (kidney leaf fat is preferred)
3/4 cups oatmeal (the ground type, NOT the Quaker Oats type!)
3 Onions, finely chopped
1 t. Salt
1/2 t. Freshly ground pepper
1/4 t. Cayenne
1/2 t. Nutmeg
3/4 C. Stock
Procedure:
Wash lungs and stomach well, rub with salt and rinse
Remove membranes and excess fat. Soak in cold salted water for several
hours
Turn stomach inside out for stuffing
Cover heart and liver with cold water. Bring to a boil, reduce heat,
cover and simmer for 30 minutes
Chop heart and coarsely grate liver
Toast oatmeal in a skillet on top of the stove, stirring frequently,
until golden
Combine all ingredients and mix well
Loosely pack mixture into stomach, about two thirds full. Remember,
oatmeal expands in cooking. Press any air out of stomach
Truss securely. Put into boiling water to cover. Simmer for 3 hours,
uncovered adding more water as needed to maintain water level
Prick stomach several times with a sharp needle when it begins to
swell, this keeps the bag from bursting
Place on a hot platter, removing trussing strings
Serve with a spoon
Notes:
Haggis is a national Scottish dish, consisting of a sheep's stomach
stuffed with a spicey mixture of the animal's heart, liver and lungs,
onions, oatmeal and mutton fat
Ceremoniously served with "neeps and nips," mashed turnips, nips of
pure malt whisky or strong beer
It is served on high days and holidays, such as the anniversary of the
birth of the Scottish poet Robert Burns (25 January).
The Haggis
Poem:
Much to his dad and mum's dismay
Horace ate himself one day
He didn't stop to say his grace
He just sat down and ate his face
"We can't have this!" his dad declared
"If that lad's ate he should be shared"
But even as he spoke they saw
Horace eating more and more:
First his legs and then his thighs,
His arms, his nose, his hair, his eyes
"Stop him someone!" Mother cried
"Those eyeballs would be better fried!"
But all too late for they were gone,
And he had started on his dong...
"Oh foolish child!" the father mourned
"You could have deep-fried those with prawns,
Some parsely and some tartar sauce..."
But H was on his second course;
His liver and his lights and lung,
His ears, his neck, his chin, his tongue
"To think I raised himn from the cot
And now he's gone to scoff the lot!"
And now he's gone to scoff the lot!"
His mother cried what shall we do?
What's left won't even make a stew..."
And as she wept her son was seen
To eat his head his heart his spleen
And there he lay, a boy no more
Just a stomach on the floor...
None the less since it was his
They ate it - and that's what haggis is
Author unknown.
Ingredients:
1 Lbs. Cod tongues
Cracker crumbs
2 Onions
3 T. Butter
Milk to cover
1/2 t. Salt
1 t. Savory
Salt
Fresh ground black pepper
Procedure:
Wash and dry cod tongues
Put layer of tongues in a buttered 8" cassserole
Cover with cracker crumbs, sliced onions, salt, pepper, and savory
Dot with butter
Add another layer of tongues and continue until all are used
Have a layer of crumbs on top. Dot with butter, cover with milk
Bake in a preheated oven at 350°F, until the tongues are cooked.
About 1 1/4 hours
Notes:
Also good cooked and served with "Cod cheques"
Serve with vegetable of your choice