Poultry
Baked Chicken
Clean and wash the chicken and cover with thin slices of cold boiled ham. Bind the ham on with fine cotton cord, then lay upon the grating…
Fried Chicken
Singe the chicken, divide into pieces, and cut the joints apart. Wash well and dry on a cloth. Dredge with salt, pepper, and flour. Fry 6…
Baked Fried Chicken
Clean and wash young chickens, cut at every joint, and divide the breast into 2 pieces. Lay in salad-oil and lemon juice for half an hour…
Scalloped Chicken
Boil 1 young chicken in salted water until tender. When cold, remove the skin and cut the meat into small pieces. Melt 1 heaping…
Pressed Chicken
Clean as usual; divide the breast and the back into 2 pieces and break apart all of the joints. Put the pieces in a kettle with just enough…
Chicken Terrapin
Chop 1 cold roasted chicken fine. Put 3 tablespoonfuls of butter in a saucepan with 2 of flour, and when well blended add a cupful of…
Chicken Curry
Clean and cut up the chicken and place it in a saucepan with boiling water, 2 onions, and a bouquet of herbs. Cover, and cook until tender…
Fricasseed Chicken
Clean and wash the chicken, break every joint apart and divide the breast and back in 2 pieces each. Place the pieces in a pot; add a…
Chicken en Casserole
Truss a young, plump chicken as for roasting. Put 2 tablespoonfuls of butter into a frying-pan, and when hot add a bay leaf, a sliced…
A Pilau of Chicken
Wash a broiler or young plump chicken; joint, and lay in a marinade of salad-oil and lemon juice for half an hour. Fry a sliced onion in 3…
Chicken Stuffed with Oysters
Clean and wash the chicken, then fill the body with small oysters which have been dipped in salted and peppered melted butter. Sew up in…
Chicken Timbales
Put a cupful of uncooked white meat through a meat-grinder, then rub to a paste with a wooden spoon. Put a cupful of milk and 1 of bread…
Roast Turkey
Singe and wipe the turkey with a cloth; draw it, preserving the liver and gizzard, but be careful not to break the gall-bag. Wash well…
Bread Stuffing for Turkey
To have good dressing you must have light bread. Slice the bread in thick slices, then put in the oven to dry. Grate with a coarse grater…
Oyster Stuffing
Make a stuffing of bread crumbs, season with parsley, thyme, and onion juice, and moisten with melted butter. Add 2 dozen small chopped…
Chestnut Stuffing
Boil 1 quart of chestnuts, shell and peel them. Mash them smooth, and rub into them 2 tablespoonfuls of soft butter. Season with salt and…
Chicken-and-Rice Pudding
Cut the meat from the remains of a cold fowl, and take half its weight in ham. Free it from skin and gristle, and pound it in a mortar…
Roasted Capon with Cream Stuffing
Truss a capon for roasting. Boil the liver, and mince it as finely as possible. Pour a little cream over 1 cupful of finely grated bread…
Roti de Pauvre Homme
Take a fine pullet or capon, the fattest procurable. Make a force-meat, consisting of some finely chopped sausage meat, raw veal, and lean…
Kuwab Fowl
Put 4 cloves, 1 drachm of pounded ginger, 1 drachm of cayenne, and half an ounce of coriander-seed in a mortar. Pound these until quite…
Indian Burdwan
A very savory and highly approved Indian dish. The joints of a parboiled fowl are generally used for this dish, but if necessary the…