"Savory fat may be easily prepared* For each pound of the
carefully rendered mutton fat, allow an onion, a sour apple,
and a teaspoon ful of ground thyme or mixed herbs tied up in a
small piece of cloth. Cook these in the fat, at a low temperature
in the oven or on top of the stove, until the onion and apple
are thoroughly Ijrowned. Then strain off the fat, which will be
found wefl seasoned and may be used in place of butter or other
savorj^ fat for seasoning or for warming of potatoes^ cooking
vegetables, and in other ways. Winter or Hubbard squash
cooked in the mutton fat until it is brown was also found in this
laboratory to impart a savory flavor. The savoriness produced
by the use of fruits and vegetables in this way seems to be due
to the solution in the fat of specific flavoring boclies present in
the fruits, vegetables, or herlis, and to the fat taking up some
of the caramelized carbohydrate formed when the fruit or vege-
table browns."
* Langworthy, C, P., and Hunt, CaroHne L. Economical Uae of Meat
in the Home. Farmers* Bull. 391, U. S. Dept. Agr,
t Farmers' Bull, 52(3.
524
A MANUAL OF HOME-MAKING
CHICKENS AND FOWLS (FRANCES VINTON WARD)
Chickens have soft, snim>th lejajs and feet, a soft flaxihl
lin^iiHt l>oiit*, pin feathers, few hairs, a tender ^kin, ami lliey
k'an.
Fowls have hard scaly feet, a hard breast lK>ne, long haire,
a tough, thick skin, and the intestines are surrouiideti by fat*
Dressing and cleaning poultry.
Poultry' must be prepared for cooking by careful clc
and dressing. The following directions may be carried out;
Pick out all 8tmy pin fenthers. Singe tlie bird by holding it over
flume yntil the? haira are burned off. Slip the point of the win|j;s bfhi
the shoulder bhidf^, to p^vty steadiness to the body while working with l
Cut off thf* head, push hack tht! skin, and cut the neck elasr* to the Ijody.
Through thf^ niH'k openings loosien the crop from the «kin which amrcHiiiiii
it. If the tToy> is full, lift it and cut the tube connecting it with the gi^
zanl, reuchinK down betwt^^n the brea*<t bones as far fis possible. An empty
crop, loosencfl from the brt^ast ekin, uiiiy be dniwn out with the intestin€)i»
If dressing a f^wl, cut a lengthwii^e slit alxjut one inch lon|< in the skin of
the leg juRt Ik*1ow the leg joint, IiLsert a. skewer, and pick up the white
tendons, one at a time, pulling each away from the hip toward the foot
until it breaks loose. When all are loortencni, cut around the leg throu^
the skin juiit below the joint, bend the joint ba<^kvvard tilt it breakj», and
cut through the cords to remove the leg. Cut a lengthwise slit thrmi^
the skin and fat at the rear just below the breiwl bone and toi»*ard the
vent. Cut aniund the vent. With the fowl lying on its Imck, insert tht
hand in this opc^ning, pacing it over the intestines, l>etween them oxid
the breafit lione. Press the liand forward until the heart can be felt,
cur\*ing the fingers around the internal organs including the heart; pull
strongly, holding the fowl in pbce with the other hand, until the orgmifl
are drawn out. Slip the heart from ita Back, and cut it free from it« bkiod
VGBiclfl. Cut the intestine close to the gizzard.
Page 297
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
"Savory fat may be easily prepared* For each pound of the
carefully rendered mutton fat, allow an onion, a sour apple,
and a teaspoon ful of ground thyme or mixed herbs tied up in a
small piece of cloth. Cook these in the fat, at a low temperature
in the oven or on top of the stove, until the onion and apple
are thoroughly Ijrowned. Then strain off the fat, which will be
found wefl seasoned and may be used in place of butter or other
savorj^ fat for seasoning or for warming of potatoes^ cooking
vegetables, and in other ways. Winter or Hubbard squash
cooked in the mutton fat until it is brown was also found in this
laboratory to impart a savory flavor. The savoriness produced
by the use of fruits and vegetables in this way seems to be due
to the solution in the fat of specific flavoring boclies present in
the fruits, vegetables, or herlis, and to the fat taking up some
of the caramelized carbohydrate formed when the fruit or vege-
table browns."
* Langworthy, C, P., and Hunt, CaroHne L. Economical Uae of Meat
in the Home. Farmers* Bull. 391, U. S. Dept. Agr,
t Farmers' Bull, 52(3.
524
A MANUAL OF HOME-MAKING
CHICKENS AND FOWLS (FRANCES VINTON WARD)
Chickens have soft, snim>th lejajs and feet, a soft flaxihl
lin^iiHt l>oiit*, pin feathers, few hairs, a tender ^kin, ami lliey
k'an.
Fowls have hard scaly feet, a hard breast lK>ne, long haire,
a tough, thick skin, and the intestines are surrouiideti by fat*
Dressing and cleaning poultry.
Poultry' must be prepared for cooking by careful clc
and dressing. The following directions may be carried out;
Pick out all 8tmy pin fenthers. Singe tlie bird by holding it over
flume yntil the? haira are burned off. Slip the point of the win|j;s bfhi
the shoulder bhidf^, to p^vty steadiness to the body while working with l
Cut off thf* head, push hack tht! skin, and cut the neck elasr* to the Ijody.
Through thf^ niH'k openings loosien the crop from the «kin which amrcHiiiiii
it. If the tToy> is full, lift it and cut the tube connecting it with the gi^
zanl, reuchinK down betwt^^n the brea*<t bones as far fis possible. An empty
crop, loosencfl from the brt^ast ekin, uiiiy be dniwn out with the intestin€)i»
If dressing a f^wl, cut a lengthwii^e slit alxjut one inch lon|< in the skin of
the leg juRt Ik*1ow the leg joint, IiLsert a. skewer, and pick up the white
tendons, one at a time, pulling each away from the hip toward the foot
until it breaks loose. When all are loortencni, cut around the leg throu^
the skin juiit below the joint, bend the joint ba<^kvvard tilt it breakj», and
cut through the cords to remove the leg. Cut a lengthwise slit thrmi^
the skin and fat at the rear just below the breiwl bone and toi»*ard the
vent. Cut aniund the vent. With the fowl lying on its Imck, insert tht
hand in this opc^ning, pacing it over the intestines, l>etween them oxid
the breafit lione. Press the liand forward until the heart can be felt,
cur\*ing the fingers around the internal organs including the heart; pull
strongly, holding the fowl in pbce with the other hand, until the orgmifl
are drawn out. Slip the heart from ita Back, and cut it free from it« bkiod
VGBiclfl. Cut the intestine close to the gizzard.