Poultry and Game
To Dress Poultry
Pick off the pin feathers; singe over a gas burner or burning paper to remove the hairs; cut off the head. Cut the skin at the side of the…
Giblets
Heart, liver and gizzard constitute the giblets, and to these the neck is usually added. Wash them; put them in cold water and cook until…
To Truss Poultry
Press the thighs and wings close against the body; fasten securely with skewers and tie with string. Draw the skin of the neck to the back…
To Stuff Poultry
Use enough stuffing to fill the bird but do not pack it tightly or the stuffing will be soggy. Close the small openings with a skewer; sew…
Roast Chicken (Stuff and truss the chicken)
Stuff and truss the chicken; season with pepper and dredge with flour. Put in a dripping pan with a little salt pork if the chicken is not…
Stewed Chicken
Draw the chicken and divide it into pieces as follows: Cut through the loose skin between the leg and the body, bend the leg over and cut…
Broiled Chicken
After the chickens have been drawn, split through the back, flatten with a cleaver or chopper and lay on a heated gridiron over a bright…
Chicken
2 spring chickens 1/2 pound mushrooms 1 glass guava jelly 1 cup boiled rice Stew the mushrooms; put the chicken either in the oven or under…
Barbecued Chicken
Prepare the chickens as for broiling; lay them in a dripping pan with the skin side up; season with pepper and salt and put in a hot oven…
Fried Chicken
Prepare young chickens, dividing them as for stewing; wash and drain but do not dry the pieces. Roll each thoroughly in flour mixed with…
Chicken Fricassee
Prepare the chicken as for stewing; putin a frying pan with a little water and cook slowly, adding salt when the chicken is half done. When…
Chicken Pie (Salt and pepper tablespoon)
1 chicken Salt and pepper 1 tablespoon flour Yolk of hard-boiled egg 1/2 tablespoon parsley 1/4 pound salt pork Pie crust Prepare the…
Chicken Terrapin
1 cup chicken broth 1 cup cream 1 chicken Salt and red pepper 2 blades mace 14 pound butter 3 hard-boiled eggs tablespoon flour 2…
Chicken and Oysters
2 ounces butter 2 tablespoons flour 50 oysters Salt and pepper 2 hard-boiled eggs 1 tablespoon chopped parsley Stew the chicken until…
Roast Duck
Draw the ducks; stuff, truss and roast the same as chicken. Serve with giblet sauce and currant jelly If small, the ducks should be cooked…
Roast Turkey
Singe and clean the turkey the same as chicken. Fill with plain or oyster stuffing; roast and serve with giblet sauce and cranberry sauce…
Pigeon Pie
Clean and cut each bird in four quarters. Line the sides of a deep baking dish with plain crust and put a layer of salt pork in the bottom…
Guinea Fowls
Fill and serve like ducks with currant jelly or cranberry sauce.
Game
Under this name are included the wild creatures hunted, shot, and trapped by man-wild geese, wild ducks, pheasants, partridges, bob-whites…
Rabbit
The rabbit when bought should be fresh and the body free from unpleasant odor. If young, the paws and ears will be soft; if old, they will…
Panned Rabbit
Little grated nutmeg Salt and pepper 1 tablespoon chopped parsley 1/4 cup fine bread crumbs Divide the rabbit at the joints and stew until…
Partridges
Partridges may be split and broiled or stuffed and roasted. Serve with giblet sauce to which a little currant jelly has been added.
Pheasants
Prepare, stuff and roast the same as chicken. Serve with currant jelly and giblet sauce to which a little currant jelly has been added.
Roasted Grouse
Clean the grouse the same as chicken; put a small piece of butter inside each bird and truss into shape. Roast in a hot oven twentyfive or…
Haunch of Venison Roasted
Wipe the meat carefully with a wet cloth and cover with a large sheet of buttered paper. Make a thick paste of flour and water; roll out…
Neck and Shoulder of Venison
Season and roast the same as mutton and serve with currant jelly.
Venison Steak
Have the steak cut half an inch thick; broil over a bright fire, turning frequently. When done, season with red pepper and salt. Melt over…
Forcemeats, Stuffings, Etc
The discovery of a new dish does more for the happiness of man than the discovery of a star. -BRILLAT SAVARIN. FORCEMEATS are useful for…
Quenelles
Quenelles are made from any kind of forcemeat shaped into balls or ovals and cooked in boiling salted water. They are served as a garnish…
Chicken Forcemeat
3/4 cup raw chicken meat 1/2 cup fine bread crumbs 1/2 cup milk White of 1 egg Salt and red pepper Dash of nutmeg 2 tablespoons butter Chop…
Ham Forcemeat
2 ounces fine bread crumbs Grated rind of 1/2 lemon Dash of nutmeg Pinch of mace 1 egg 2 tablespoons milk Salt and pepper 1 teaspoon…
Veal Forcemeat
1/4 pound lean veal 2 ounces beef suet 2 ounces fine bread crumbs Salt and pepper 1/4 teaspoon grated lemon rind Chop the veal and suet…
Forcemeat
1/2 pound lean beef 12 pound suet 1/2 cup fine bread crumbs 1/4 teaspoon sweet marjoram 1 egg 1/4 teaspoon sweet basil 1/4 teaspoon thyme…
Forcemeat for Baked Fish
3 ounces bread crumbs 1 teaspoon savory herbs 8 oysters 2 ounces suet Salt and pepper Dash of mace 6 tablespoons milk Yolks of two eggs…
Stuffing for Baked Fish
1 cup broken bread 1 teaspoon chopped parsley 1 tablespoon minced onion 1/4 teaspoon salt 2 tablespoons butter 1/2 saltspoon pepper 1 egg…
Oyster Stuffing
15 oysters 1/2 tablespoon chopped parsley 1/2 teaspoon sweet marjoram 2 cups broken bread 2 tablespoons melted butter Salt and pepper Wash…
Bread Stuffing
2 tablespoons butter 1 onion 3 cups broken bread 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon chopped parsley 1 teaspoon sweet…
Stuffing
1 tablespoon chopped parsley 1 tablespoon butter 5 tablespoons cream Yolks of 2 eggs 1/2 tablespoon onion juice 1 teaspoon salt 1/4…
Drippings
Save any scraps or pieces of fat; cut into half-inch cubes; put in a pan and cover with cold water. Place in a moderate oven or on the back…
Suetine
Cut the suet into small pieces and cover with water. Let it soak for about a day, changing the water once. Drain it and put in an iron…
Prepared Bread Crumbs
Break stale bread into small pieces; place these with whatever When crumbs you have upon a tin plate in a moderate oven. brown and crisp…
Caramel
1 cup sugar 1 tablespoon water 1 cup boiling water Melt the sugar with the tablespoon of water over the fire and stir until it becomes a…
Sauces (What piquancy What zest)
The sauciesi sauce that e'er was served with tongue! -Fables of a Rolling Pin. HE preparation of a sauce is of as much importance as the…