Poultry and Game
How to Select Poultry
In selecting poultry full-grown fowls have the best flavor, provided they are young. The age may be determined by turning the wing…
Roast Turkey
Carefully pluck the bird and singe off the down with lighted paper; break the leg bone close to the foot, hang up the bird and draw out the…
Roast Goose
Get a goose that is not more than eight months old, and the fatter it is the more juicy the meat. The dressing should be made of three…
Baked Chicken (Take a plump chicken dress)
Take a plump chicken, dress and lay in cold salt water for half hour, put in pan, stuff and sprinkle with salt and pepper; lay a few slices…
Boiled Chicken
Clean, wash and stuff as for roasting. Baste a floured cloth around each, and put into a pot with enough boiling water to cover them well…
Chicken Fricassee
Clean and disjoint chicken. Wipe each piece. Put in pot, cover with boiling water and simmer till tender. To the liquor add one cup or more…
To Broil a Chicken
Singe, wipe and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the…
Chicken Croquettes
Cut up fine any kind of cold fowl, season with salt, pepper and butter, a little onion, stir in two fresh eggs. Make in cakes, dip in…
Fried Spring Chicken
Clean and disjoint, then soak in salt water for about two hours. Put in frying pan equal parts of lard and butter, enough to cover chicken…
Chicken Pie
Sift Disjoint fowl and simmer in boiling water until tender. Season to taste, and lay in deep baking dish. Mix two level tablespoons…
Boiled Chicken Royal Style
Truss chicken and tie strips of bacon over the breast. Put into a kettle, cover with boiling water, season with salt and pepper, cover…
Baked Chicken (Dress clean and cut up two)
Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with flour (barley flour) and dot…
Chicken a La Creole
Cut a boiled chicken into cubes of an inch. Put a tablespoonful of butter substitute and one of grated onion in a frying pan, add half a…
Creamed Chicken
Boil a chicken and a few sweetbreads and set aside to cool. When cold cut into small pieces. Pour over white sauce, add a small can of…
Planked Chicken
1/4 Cup Butter Substitute Red Pepper, Green Pepper, Parsley, 1/4 Tablespoon each, Finely Chopped Duchess Potatoes 8 Mushroom Caps 1…
Chicken Curry
3 Pounds Chicken 1-3 Cup Butter Substitute 2 Onions 1 Tablespoon Curry Powder 2 Teaspoons Salt 1 Teaspoon Vinegar Clean, dress, and cut…
Chicken En Casserole
Cut two small, young chickens in pieces for serving. Season with salt and pepper, brush over with melted butter substitute and bake in a…
Jellied Chicken
Dress, clean, and cut up a four-pound fowl. Put in a stewpan with two slices onion, cover with boiling water, and cook slowly until meat…
Roast Tame Duck
Take a young farmyard duck fattened at liberty, but cleansed by being shut up two or three days and fed on barley meal and water. Pluck…
Braised Wild Duck
Chop fine one head of celery, a bunch of parsley, one small onion, a piece of garlic, one cup of sage, a pinch of mace and red pepper, salt…
Roast Wild Duck
Dress and clean a wild duck and truss. Place on rack in dripping-pan, sprinkle with salt and pepper, and cover breast with two very thin…
Casserole
6 Birds or More 8 Small Onions 1/2 Small Cauliflower Divided in Pieces 1 Large Turnip Cut in Pieces 1 Beet Cut in Pieces 6 Small Carrots…
Broiled Quail
Follow recipe for broiling chicken, allowing eight minutes for cooking. Serve on pieces of toast, and garnish with parsley and thin slices…
Quail on Toast
Take five quail, but don't remove the skins, for you would lose all the taste of the game. Wipe them well; string them tight, so as to…
Roast Pigeon
two ounces Clean and truss two young pigeons, mince the livers, and mix with them two ounces of finely grated bread crumbs, of fresh…
Potted Pigeons
Re- Clean, stuff and truss six pigeons, place upright in a stewpan, and add one quart boiling water in which celery has been cooked. Cover…
Stuffing for Potted Pigeons
1 Cup Hot Riced Potatoes 1/4 Teaspoon Salt 1/8 Teaspoon Pepper 1/4 Teaspoon Marjoram or Summer Savory Few Drops Onion Juice 1 Tablespoon…
Pigeon Pie
Clean and truss three or four pigeons, rub outside with a mixture of pepper and salt; rub inside with a bit of butter, fill with a…
Venison Steak Broiled
Take the leg and cut slices from it, having a quick, clear fire. Turn them constantly. They should be served underdone. Grease both sides…
Roast Venison
Slit the venison and lard it with pieces of pork or bacon. Place pieces of pork or bacon on the bottom of the pan; slice very fine…