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Fowl and Game
Roast Chicken The time necessary for roasting a chicken depends on the age of the bird. 1/2 hours is sufficiently long for a young chicken, but an older one should be roasted 2 hours, and a very tough chicken 3 hours. Prepare the chicken as usual for the oven. It will not be necessary to heat the chicken to brown it before placing it in the fireless. If both radiators are made very hot the chicken when roasted will turn out nicely browned. It is not necessary to open the cooker for basting as the hot steam prevents burning. Use two radiators; heat 575 degrees.
To Fry Old Chicken Prepare as for stewed chicken.
Remove from liquor and roll in flour and brown in hot skillet in butter.
Put stock in skillet after chicken is fried and thicken with 2 tablespoons flour rubbed smooth in 1/2 cup water.
Chicken Stew Clean chicken and cut into small pieces. Put in kettle and cover with hot water. Boil for 30 minutes; season with pepper and salt, and cook in fireless for 6 hours. Remove and add thickening. Serve on toast. Or bring again to the boiling point and add dumplings, then place in the fireless for 30 minutes. Use one radiator heated 500 degrees.
Roast Goose Remove pinfeathers, singe and wash in warm water with a pinch of soda in it. Scrub well, using a stiff brush. Stuff, truss and sprinkle with salt and pepper and lay 6 slices of salt pork on breast. Bake 3 hours with two radiators heated 575 degrees.
Roast Duck Same as roast chicken.
Chicken a la Richmond Bone 14 medium sized chicken, and fry in sauce pan with 1 oz. butter, 1 finely shredded onion, 1/2 shredded green pepper for ten minutes. Add 3 pints white sauce, 1 teaspoon powdered curry diluted in 2 tablespoons broth, season. Remove to cooker for 35 minutes using 2 radiators heated 600 degrees.
Potato Stuffing Two cups hot mashed potatoes, 17/4 cup stale bread crumbs, 1/4 cup finely chopped fat, salt pork, 1 finely chopped onion, 1/3 cup butter, 1 egg, 1/2 teaspoon salt, 1 teaspoon sage.
Chicken en Casserole Prepare fowl and separate at the joints. Sprinkle with salt and pepper and roll in flour. Melt 1/3 cup butter in frying pan. In this brown the pieces of fowl and remove them, when browned, to casserole. Then in the butter brown 1 onion, 1 green pepper or red, sweet pepper, and if possible a little ham minced fine. Add to this 1 cup boiling water, 1 cup stewed tomatoes. Mix well, season with salt and pepper and pour over chicken in casserole. Place in fireless, using 6inch baking rack without cover 3 hours, using two radiators heated 450 degrees.
Chicken Pie Remove bones from hot stewed chicken, add gravy, place in fireless for 1/2 hour. Use two radiators heated 450 degrees.
Rabbit Stew Cut rabbit in pieces and wash in water in which a pinch of soda has been added. Dry, dredge with flour, salt and pepper and brown in skillet, Transfer to utensil, then add 2 cups Place in fireless 3 or 4 hours, Use water. according to toughness of meat. Use one radiator heated 450 degrees.
Soured Rabbit Cut rabbit in pieces and place in granite dish, cover with vinegar, add 2 tablespoons mixed spices tied in a bag. Let stand 24 hours. Proceed as in stewed rabbit.
Partridge & Other Birds (Cooked Hunter Style) Dress and wash, rubbing with salt, pepper and butter. Bake in fireless, using two radiators heated 500 degrees. If fowl is young, allow 1 hour, otherwise 1/2 hours of cooking.