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FOWL AND GAME
| BONED
TURKEY |
| Boil a turkey in as little water as possible
until the bones can be easily separated from the meat; remove all the
skin; slice, mixing together the light and dark parts; season with salt
and pepper. Take the liquid in which the fowl was boiled, having kept it
warm; pour it on the meat; mix well; shape it like a loaf of bread; wrap
in a cloth and press with a heavy weight for a few hours. Cut in thin
slices when served. |
| CHICKEN
ON BISCUIT |
| Season a nice fat fowl with pepper and salt,
and boil two hours, or until very tender. When done there should be a
quart of broth. If there is not that quantity, boiling water should be
added. Beat together very smoothly two heaping tablespoonfuls of flour
with the yolk of one egg and one-third pint of cold water; add this to
broth, stirring briskly all the time; add one tablespoonful of butter.
Have ready a pan of hot biscuit; break them open and lay halves on
platter, crust down; pour chicken and gravy over biscuit, and serve
immediately. |
| CHICKEN
PIE (1) |
| Take a pair of young, tender chickens and
cut them into neat joints. Lay them in a deep pudding-dish, arranging them
so that the pile shall be higher in the middle than at the sides. Reserve
the pinions of the wings, and the necks. Make small forcemeat balls of
fine bread crumbs seasoned with pepper, salt, parsley, a suspicion of
grated lemon peel, and a raw egg. Make this into little balls with the
hands, and lay them here and there in the pie. Pour in a cupful of cold
water, cover the pie with a good crust, making a couple of cuts in the
middle of this, and bake in a steady oven for an hour and a quarter. Lay a
paper over the pie if it should brown too quickly. Soak a tablespoonful of
gelatin for an hour in enough cold water to cover it. Make a gravy of the
wings and necks of the fowls, seasoning it highly; dissolve the gelatin in
this, and when the pie is done pour this gravy into it through a small
funnel inserted in the opening in the top. The pie should not be cut until
it is cold. This is nice for picnics. |
| CHICKEN
PIE (2) |
| Stew the chicken until tender. Line a pan
with crust made as you would baking powder biscuit. Alternate a layer of
chicken and pieces of the crust until the pan is filled; add a little salt
and pepper to each layer; fill with the broth in which the chicken was
cooked; bake until the crust is done. If you bake the bottom crust before
filling, it will only be necessary to bake until the top crust is done. A
layer of stewed chicken and a layer of oysters make a delicious pie. Use
the same crust. |
| DROP
DUMPLINGS FOR STEWED CHICKEN |
| Stew chicken and make a rich gravy with milk
or cream. Pour off a part into a separate vessel and thin with water; let
it boil, then drop in dumplings made with this proportion: One quart
flour, a little salt, one egg, two teaspoonfuls baking powder, and milk to
make a stiff batter. Stir, and drop from spoon into boiling gravy. Cover,
and let boil gently for five minutes. Try them with a fork. They must be
perfectly dry inside when done. Serve with the chicken. |
| DROP
DUMPLINGS FOR VEAL OR CHICKEN |
| One full pint of sifted flour, two even
teaspoonfuls of yeast powder, and a little salt. Wet this with enough milk
or water to drop from spoon in a ball; remove your meat or chicken; drop
in the balls of dough; cook five minutes in the liquid; place around the
edge of platter, with the chicken or meat in center; season the liquid and
pour over it. |
| JELLIED
CHICKEN |
| Boil the fowl until the meat will slip
easily from the bones; reduce the water to one pint. Pick the meat from
the bones in good-sized pieces; leave out all the fat and gristle, and
place in a wet mold. Skim all the fat from the liquid; add one-half box of
gelatin, a little butter, pepper and salt. When the gelatin is dissolved,
pour all over the chicken while hot. Season well. Serve cold, cut in
slices. |
| PIGEONS
AND PARTRIDGES |
| These may be boiled or roasted the same as
chickens, only cover the breasts with thin slices of bacon; when nearly
done, remove the bacon, dredge with flour, and baste with butter. They
will cook in half an hour. |
| POTTED
PIGEONS OR BIRDS |
| Pick, soak, and boil the birds with the same
care as for roasting. Make a crust as for chicken pie; lay the birds in
whole, and season with pepper, salt, bits of butter, and a little sweet
marjoram; flour them thickly; then strain the water in which they were
boiled, and fill up the vessel two-thirds full with it; cover with the
crust; cut hole in the center. Bake one hour and a half. |
| RABBITS |
| Rabbits, which are best in mid-winter, may
be fricasseed, like chicken, in white or brown sauce. Rabbit pie is made
like chicken pie. To roast a rabbit, stuff with a dressing made of bread
crumbs, chopped salt pork, thyme, onion, pepper and salt; sew up; rub over
with a little butter, or pin on a few slices of salt pork; add a little
water, and baste often. Rabbits may be fried as you would steak, and
served with a sour sauce made like a brown flour gravy, with half a cup of
vinegar added; pour over the fried rabbit, and serve it with mashed
potatoes. |
| ROAST
DUCK OR GOOSE |
| Use any filling you prefer; season with sage
and onion, chopped fine; Salt and pepper. (You can use this seasoning with
mashed potatoes for a stuffing). Young ducks should roast from twenty-five
to thirty minutes; full grown ones for two hours. Baste frequently. Serve
with currant jelly, apple sauce and green peas. If the fowls are old
parboil before roasting. |
| ROAST
TURKEY |
| Prepare the dressing as follows: Three
coffeecups of bread crumbs, made very fine; one teaspoonful salt, half
teaspoonful pepper, one tablespoonful powdered sage, one teacup melted
butter, one egg; mix all together thoroughly. With this dressing stuff the
body and breast, and sew with a strong thread. Take two tablespoonfuls of
melted butter, two of flour; mix to a paste. Rub the turkey with salt and
pepper; then spread the paste over the entire fowl, with a few thin slices
of sweet bacon. Roll the fowl loosely in a piece of clean linen or muslin;
tie it up; put it in the oven, and baste every fifteen minutes till done.
Remove cloth a few moments before taking turkey from oven. A young turkey
requires about two hours; an old one three or four hours. This can be
tested with fork. Thicken the drippings with two tablespoonfuls of browned
flour, mixed with one cup sweet cream. OYSTER SAUCE TO BE USED WITH THE
TURKEY.-- Take one quart of oysters; put them into stew pan; add half cup
butter; pepper and salt to taste; cover closely; let come to a boil, and
serve with the turkey and dressing. |
| SAUCE
FOR BIRDS OR VENISON |
| Chop an onion fine, and boil it in milk;
when done, add the gravy from the game, and thicken with pounded cracker. |
| TURKEY
AND DRESSING |
| A good-sized turkey should be baked two and
one-half or three hours, very slowly at first. Turkey one year old is
considered best. See that it is well cleaned and washed. Salt and pepper
it inside. Take one and a half loaves of stale bread (bakers preferred)
and crumble fine. Put into frying pan a lump of butter the size of an egg;
cut into this one white onion; cook a few moments, but do not brown. Stir
into this the bread, with one teaspoon of salt and one of pepper; let it
heat thoroughly; fill the turkey; put in roaster; salt and pepper the
outside; dredge with flour and pour over one cup water. |
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