Poultry
To Roast a Turkey
After the turkey has been properly cleaned place in a bowl, tail downward, put the prepared bread crumbs in at the neck until the breast…
To Prepare Crumbs for Stuffing
Remove the crust from a loaf of stale bread, break the loaf in the middle and rub the jagged or rough edges against each other until the…
Roast Turkey
Dress and wash well, rub both the inside and outside with salt and pepper, and fill the body and breast with dressing, and with a cord tie…
Dressing for Turkey
Slice fine enough stale bread to stuff the turkey, butter each slice and chop fine, moisten with milk, salt and pepper to taste, sage…
Turkey
A turkey weighing from eight to ten pounds requires fully three hours' cooking in a hot oven, and another hour must be added if from twelve…
Stuffing for the Turkey
Use bread at least two days old, cut off the crust, dip in hot water, spread the bread with butter, rub fine, break the crumb as finely as…
Grilled Turkey Legs
Score the legs of a cold turkey in deep gashes and rub thoroughly with melted butter, salt, pepper, a little mustard and cayenne; broil…
Boiled Turkey
If a boiled turkey is not well managed it will be quite tasteless. Choose a hen turkey. If not well trussed and tied, the legs and wings of…
Veal and Lamb
Soak half a pound of bread in tepid water, then squeeze it dry; put two ounces of butter into a stew pan, and when hot, a half of a very…
Aunt Susan's Vegetable Turkey
One pound of bread crumbs, one half pound butter, one half pound of nut meats, one egg, three gills of hot water, sage, salt and pepper to…
To Roast a Chicken
The method of preparing and roasting a chicken is the same as for preparing and roasting a turkey. The time required for roasting a chicken…
To Cook a Fowl
Clean a fowl as for roasting, and instead of stuffing, place inside the giblets, a small onion and a quarter of a pound of breakfast bacon…
For the Bread Sauce
Peel and quarter one small onion and stew it in a pint of milk until perfectly tender; break and crumb three-quarters of a pound of stale…
Chicken Pot Pie
Before placing in the pot cut a chicken in pieces suitable for serving at table. Separate the joints neatly and divide the breast into…
To Stew a Chicken
Cut the prepared chicken in pieces suitable for serving. Separate the first and second joint and wing joints, divide the breast into four…
Stewed Chicken with Mushrooms
After the broth has been drained from the stewed chicken add a pint of mushrooms to the chicken in the kettle before pouring the gravy over…
To Fricassee a Chicken
Stews are often, but very incorrectly, termed fricassees. A fricassee is a combination of a saute and a stew, and the meat for a fricassee…
Chicken Stew
Stewing, when properly done, is the most perfect method of cooking chickens that have reached a greater age than one year, and although, as…
Smothered Chicken
Select a rather large broiling chicken; singe, split down the back; spread it open, turning the tips of the wings under and crossing the…
Poultry and Game
Chickens. All fowls less than a year old come under the head of spring chickens. These are used for broiling. The small plump ones…
Roast Goose
Select a goose for roasting with a clean white skin, plump breast and yellow feet; if these are a reddish yellow, the bird is old. It…
Braised Goose
Make a force meat with one pound of roasted chestnuts, peeled and mashed, one teaspoonful parsley, one tablespoonful of lemon juice and…
Celery Sauce for the Goose
To one cupful of drawn butter made from white stock add one cupful of white celery, cut in small dice, and cooked tender. Simmer five…
Goose Stuffing
To those who object to the high flavor of the onion stuffing the following is to be recommended. The following recipe gives a stuffing with…
Foie Gras
This foie gras is much in demand for sandwiches, and a bit of it brings out the flavor of a salad finely. Place the livers in a stew pan…
Marbled Goose
Take a well pickled beef tongue, wash it clean and boil it until tender. Skin it and allow to cool; cut a deep slit down the center and rub…