Wings and Legs Larded and Glazed
Ingredients
Directions
Cut the wings and legs of the poultry.
Lard them neatly.
Blanch the wings and legs.
Stew them in a little broth.
When ready to serve, glaze the larding.
Serve with a strong cullis, sorrel sauce, or béchamel.
They can also be served cold for a ball supper.
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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesLike knowing why a recipe works?
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.