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Wings and Legs Larded and Glaized

A dish of poultry wings and legs larded with lard, blanched, stewed, glazed, and served with cullis, sorrel, or béchamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Wings and Legs Larded and Glaized

Ingredients

Directions

Prepare

  1. Cut the wings and legs of the poultry.

  2. Lard them neatly.

  3. Blanch the larded wings and legs.

Cook and serve

  1. Stew them with a little stock.

  2. Before serving, glaze the larding.

  3. Serve with a strong cullis, sorrel sauce, or béchamel sauce.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Wings and legs of poultry
Provide the meat that is stewed, forming the body of the dish.
Lard
Strips of fat threaded through the lean meat keep it moist as it cooks.
Stock
Gently braises the poultry, adding moisture and savoury flavour.
Cullis, sorrel sauce or béchamel sauce
Serving sauce that adds richness, or sharp acidity with sorrel.

The step that matters

Stew them with a little stock. Gentle, moist heat breaks down connective tissue so the meat becomes tender. If the liquid boils hard, the lean meat tightens and dries out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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