The proper preparation of food materials — ^both those
which are to be cooked and those which are to be served
uncooked — is so important a matter that every house-
keeper, cook, and student of cookery should have a
practical knowledge of how to prepare, as well as how
to select, all the various food materials and articles of
food that are likely to be included in the ordinary bill of
fare.
To Pick a Fowl. — Fowls that are picked dry are
considered superior to those whose feathers are removed
by scalding, but as the latter method of taking the
feathers from fowls of nearly all kinds Is the one in gen-
eral use and is much easier and quicker than dry pick-
ing, it is the method here given: Hold the fowl by
the feet or legs, plunge it in very hot water, and draw
it out again almost instantly. Repeat the process sev-
eral times, until the feathers are thoroughly soaked and
can be pulled out easily. Then take the fowl in the left
hand, and with the right hand pluck out the feathers,
stripping them from the legs down toward the head.
After all the feathers have been removed, rub out the
pin feathers with a coarse cloth, and singe off the hairs
over a blaze of alcohol or gas.
To Draw a Fowl. — Cut off the head of the fowl, if
ao
Preparation of Food Materials. 21
it has not already been removed. Slit the skin the full
length of the neck at the back, and carefully loosen it
from the neck and craw. Cut off the neck about an
inch from the body, and remove the craw and wind-
pipe, being careful not to tear the skin of the fowl.
Insert a sharp-pointed knife in front of, and close to, the
tail and cut through the skin around the vent and out-
side the entrail. Lift up the skin below the breast-bone
of the fowl, leaving a strip an inch in width above the
vent. Cut crosswise two inches and make an opening
large enough to insert two fingers, with which carefully
draw out the entire contents of the body of the fowl.
Separate the heart, liver, and gizzard from the entrails.
Remove the gall-sack from the liver very carefully, and
open and empty the gizzard.
To Draw a Bird. — This is the best and easiest way
of drawing a bird or young chicken that is to be
broiled : Insert a small sharp-pointed knife between the
shoulder and the backbone and cut down the back the
entire length of the fowl or bird — being careful not to
cut into the entrails. Lay the fowl or bird open and re-
move the contents of the body.
To Wash a Fowl. — Dissolve a teaspoonful of soda
in two quarts of water, and with a brush or cloth wash
the skin of the fowl very thoroughly. Rinse the inside
with the soda water. Wash the giblets also. Rinse all
in cold water and wipe dry with a soft towel.
To Prepare a Fish. — To remove the scales from a
fish use a stiff-bladed knife, and scrape from the tail
toward the head. If the fish is to be stuffed and baked
trim off the fins and open the belly about one third the
22 The Art of Cookery.
length of the fish, beginning near the tail. Remove the
entrails, wash and rinse the fish well, and dry with a
soft towel. If the fish is to be broiled, open it down
the belly the entire length of the fish, and unless it is to
be boned, cut through the bones close to the backbone,
and deep enough into the fish to allow it to lie flat and
wide open.
Page 5
Presented as published in 1899. 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
The proper preparation of food materials — both those which are to be cooked and those which are to be served uncooked — is so important a matter that every housekeeper, cook, and student of cookery should have a practical knowledge of how to prepare, as well as how to select, all the various food materials and articles of food that are likely to be included in the ordinary bill of fare.
To Pick a Fowl. — Fowls that are picked dry are considered superior to those whose feathers are removed by scalding, but as the latter method of taking the feathers from fowls of nearly all kinds Is the one in general use and is much easier and quicker than dry picking, it is the method here given: Hold the fowl by the feet or legs, plunge it in very hot water, and draw it out again almost instantly. Repeat the process several times, until the feathers are thoroughly soaked and can be pulled out easily. Then take the fowl in the left hand, and with the right hand pluck out the feathers, stripping them from the legs down toward the head. After all the feathers have been removed, rub out the pin feathers with a coarse cloth, and singe off the hairs over a blaze of alcohol or gas.
To Draw a Fowl. — Cut off the head of the fowl, if
ao
Preparation of Food Materials. 21
it has not already been removed. Slit the skin the full length of the neck at the back, and carefully loosen it from the neck and craw. Cut off the neck about an inch from the body, and remove the craw and windpipe, being careful not to tear the skin of the fowl. Insert a sharp-pointed knife in front of, and close to, the tail and cut through the skin around the vent and outside the entrail. Lift up the skin below the breast-bone of the fowl, leaving a strip an inch in width above the vent. Cut crosswise two inches and make an opening large enough to insert two fingers, with which carefully draw out the entire contents of the body of the fowl. Separate the heart, liver, and gizzard from the entrails. Remove the gall-sack from the liver very carefully, and open and empty the gizzard.
To Draw a Bird. — This is the best and easiest way of drawing a bird or young chicken that is to be broiled : Insert a small sharp-pointed knife between the shoulder and the backbone and cut down the back the entire length of the fowl or bird — being careful not to cut into the entrails. Lay the fowl or bird open and remove the contents of the body.
To Wash a Fowl. — Dissolve a teaspoonful of soda in two quarts of water, and with a brush or cloth wash the skin of the fowl very thoroughly. Rinse the inside with the soda water. Wash the giblets also. Rinse all in cold water and wipe dry with a soft towel.
To Prepare a Fish. — To remove the scales from a fish use a stiff-bladed knife, and scrape from the tail toward the head. If the fish is to be stuffed and baked trim off the fins and open the belly about one third the
22 The Art of Cookery.
length of the fish, beginning near the tail. Remove the entrails, wash and rinse the fish well, and dry with a soft towel. If the fish is to be broiled, open it down the belly the entire length of the fish, and unless it is to be boned, cut through the bones close to the backbone, and deep enough into the fish to allow it to lie flat and wide open.