Poultry and Game
Roast Chicken
Wash, singe and draw the fowl, rub it with salt and pepper inside and out, and stuff the fowl. (Any stuffing may be used. Bread stuffing…
Chicken, Maryland Style
½ cup butter or other fat Clean and disjoint chicken, leaving the breast whole. Put the neck and giblets into cold water and cook so as to…
Smothered Chicken
2 small chickens or I large one 2 or more tablespoons butter Salt and pepper or other fat This is one of the most delicious ways of cooking…
Chicken Pot-Pie
Clean, singe and cut up the chicken, place it in a pot and nearly cover with water. Cover the pot and simmer gently. An old fowl will…
Fricasseed Chicken
2 tablespoons butter or other Salt and pepper fat Singe, clean and cut up the chicken. Brown in a pan with the butter, drippings or chicken…
Roast Turkey
Follow directions for roast chicken. An eight-pound turkey should be allowed three hours in a moderate oven (350-480° F.). It may be…
Roast Goose with Potato Stuffing
Salt pork if goose is not fat Select a goose that is about four months old; an old goose is better braized than roasted. Singe the goose…
Roast Goose with Baked Apple
Cook the giblets until tender, chop and add to stuffing made by mixing bread-crums, onion, fat, sage, salt and pepper. After cleaning and…
Roast Duck
Epicures prefer young ducks, cooked rare, and when so prepared they are not stuffed. Should filling be preferred, use potato stuffing…
Roast Leg of Venison
Wipe carefully, and draw off the dry skin. Lard the lean side of the leg with strips of the pork, then soften the butter, use oil, and rub…
Broiled Venison Steak
Possibly olive oil and lemon- Butter juice This requires about three minutes more time for broiling than beefsteak. If strong, marinate in…