Poultry
To Braise A Turkey
First prepare the following vegetables by peeling and washing: two onions, two small carrots, one turnip; cut them in thin slices, with a…
Roast Turkey, With Chestnuts
Prepare the turkey in the usual way for roasting; for dressing take some bread cut in dice; season with salt, pepper, sage and sweet…
Boiled Or Steamed Turkey
Clean, rub well with salt, pepper and lemon juice, and stuff with oyster or bread stuffing. It is better without the stuffing, as the same…
A Boned Turkey
For this purpose you must have a fine, large, tender turkey; and after it is drawn and washed and wiped dry, place it on a table, take a…
Jellied Turkey
With a sharp knife cut the skin down the center of the back and raise the flesh carefully on either side until the legs and wings are…
To Make The Jelly
Take one cow heel, one large shank of beef, five pounds of knuckle of veal, two onions, a bouquet of sweet herbs; put all on to boil in six…
Galantine Of Turkey
Procure a fat young turkey. Bone in the same manner as directed for boned turkey. Turn the legs and wings inside out, and draw them inside…
Marbled Turkey, Pressed
Prepare the turkey in the usual way for pressing. Keep the dark and white meat separate, putting first a layer of dark meat and then light…
Broiled Tenderloin Of Turkey
Cut slices from the breast of a raw turkey, sprinkle a small quantity of salt over the slices, place on a double broiler and broil slowly…
To Roast A Goose
Singe, remove the pin feathers, and before it is cut or drawn, wash and scrub thoroughly in soap suds, to open and cleanse the pores and…
Roast Goose, With Chestnut Dressing
Prepare the goose as above and stuff with a dressing made as follows: Take some stale bread cut in dice, salt, pepper, sage and a spoonful…
Capons And Chickens
Capons and chickens are prepared in the same manner for roasting or boiling as turkey.
Baked Chicken
Split your chicken in the back, season well with salt, pepper and butter. Put water enough in the pan to cook the chicken and have…
Broiled Chicken
Only young chickens are nice broiled Split down the back; wipe dry, season the chicken with salt and pepper. Have ready a gridiron placed…
Virginia Fried Chicken
Dice and fry one-half pound of salt pork until it is well rendered. Prepare a young chicken; cut into pieces for frying; soak well in salt…
Boiled Chicken
Prepare as you would a turkey. Wrap the chicken in a clean, white cloth and put in a pot with enough water to cover it; keep the pot…
Fricassee Of Chicken
Skin the chickens (two), cut them up and boil. Take a quart of milk, add a little parsley, onion and pepper, boil and strain it, then…
Fricasseed Chicken
Stuff the chicken as if to boil; put in a pot, but do not quite cover with water; put on two hours before dinner; chop a small onion, some…
Another Mode To Fricassee Chicken
Cut the joints separate. Stew in water enough to cover until the meat is tender. Mix with a cup of milk, a heaping teaspoonful of flour…
Chicken A La Tartare
Split the chicken in the back, wash and wipe well with a cloth; season with salt and pepper; rub the chicken well with softened butter and…
Chicken Curried
Prepare chicken as for fricassee. When chicken has stewed a few minutes stir into it while on the fire a mixture of half a tablespoonful of…
Vol Au Vent Of Chicken
Make rich puff paste and stand on ice all night. The r t morning roll out a third of an inch thick. Cut out as many cakes as are required…
Escaloped Chicken
Boil large, tender chickens until done; remove the skin and gristle and cnop the meat. Butter a large dish, put a layer of pounded crackers…
Fritot Of Chicken
Cut up a young chicken (raw), put it in a bowl with salt, pepper, two spoonfuls of olive oil, juice of a lemon; let it stand for an hour…
Pressed Chicken
Cook a pair of chickens very tender, so that the meat will leave the bones. Chop fine and season to taste with salt and pepper; pack in a…
Baked Chicken Pie
To make the crust, one and one-half pounds of butter to every pound of flour, and three teaspoonfuls of baking powder; chop one-half of…
Creamed Chicken
Pound the white flesh of a chicken to a pulp in a mortar, pass it through a sieve, again place into a mortar and work into it the yolks of…
Chicken A La Reine
Prepare a nice pair of chickens as for roasting. Dredge well with salt, pepper and flour. Cut three or four slices of pork and put half in…
French Giblet Pie
Clean very nicely the giblets of four chickens. Put them into a stewpan with a sliced onion and a small bouquet of sweet herbs. Add little…
Chicken Pot-Pie
Prepare the chickens as for fricassee; put your chicken in the pot; place over a slow fire; just before it comes to a boil, skim it well…
Chicken Fillets Braised
Place half-dozen pieces of salt pork on the bottom of braising pan. On this put two slices of onion; dredge the fillets well with salt…
Chicken Fillets Larded And Breaded
Lard the fillets and have three strips of pork for each one; season with salt and pepper to the taste; dip in beaten egg and roll in…
Chicken Sautes, With Oyster Sauce
Cut up in the ordinary way, and after being well trimmed, place in a saucepan with some clarified butter, seasoned with pepper and salt…
Chicken, A La Lyonnaise
Cut up and fry in butter, as directed for the chickens with oysters; when they are done pour off all the grease, add some Lyonnaise sauce…
Minced Chicken, And Poached Eggs
Cut up all the white meat of a roast or boiled fowl into mince or shreds, and put into a small stewpan, with a gravy-spoonful of Bechamel…
Minced Chicken, With Macaroni
Prepare the chicken or fowl in small, thin scallops, and add to them some Bechamel sauce; when about to dish them up, first place some…
Giblet Pie, With Fine Herbs
Procure two sets of goose giblets (cleaned), scald them, then immerse in cold water, and drain upon a napkin. Then cut the giblets into…
Wild Turkey Braised
Cover the turkey twenty-four hours before cooking with sweet herbs and spice, and put in a bath of wine and vinegar. On the day it is to be…
Wild Turkey Plain,
1 Wash and wipe the turkey very carefully; wipe the cavity with a dry, soft cloth before you stuff. Have a rich force-meat, bread crumbs…
Haunch Of Venison Braised
Trim and remove the spine bone from a small haunch of venison; place in a braising pan with four carrots, four onions, two heads of celery…