Wings and Legs Larded and Glazed
Ingredients
Directions
Cut the wings and legs of the poultry.
Lard the wings and legs neatly.
Blanch them briefly in boiling water.
Stew the larded wings and legs in a little broth until cooked.
When ready to serve, glaze the larding.
Serve with a strong cullis, sorrel sauce, or béchamel.
Optionally, serve cold for a ball supper.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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