To dress Fowls or Birds for Broiling, — Singe, wipe, and
split down the middle of the back ; lay open, and then
remove the contents from the inside. Cut the tendons in
the thigh, or break the joints, and remove the breastbone
to facilitate the carving.
To Carve Poultry. — Place the fowl on the platter, with
the head at the left. Put the fork in across the breast-
bone. Cut through the skin round the leg joint. Bend
the leg over and cut off at the joint. Then cut off the
wings, and divide wings and legs at the joints. Carve the
breast in thin slices parallel with the breastbone. Some
prefer to cut it at right angles with the bone. Take off
the wish-bone ; separate the collar-bone from the breast ;
slip the knife under the shoulder blade, and turn it over.
Cut through the cartilage which divides the ribs, separat-
ing the breast from the back. Then turn the back over,
place the knife midway, and with the fork lift up the tail
end, separating the back from the hodij. Place the fork
in the middle of the backbone, and cut close to the back-
bone, from one end to the other, freeing the side bone.
As soon as the legs and wings are disjointed, begin to
serve, offering white or dark meat and stuffing as each
prefers. Do not remove the fork from the breastbone till
the breast is separated from the back. Use an extra fork
in serving. If all the fowl be not required, carve only
from one side, leaving the opposite side whole for another
meal.
256
The Boston Cook Book.
Gravy for Roast Poultry and Game, — Put the giblets^ or
neck, liver, gizzard, and heart, on to boil in one quart of
water✪ Gravy for Roast Poultry and Game ^ and boil till tender, and the water reduced to one
pint. Mash the liver, and if desired chop the gizzard,
heart, and meat from the neck. Pour off the clear fat
from the dripping-pan, and put the settlings into a sauce-
pan ; rinse out the pan with the water in which the giblets
were boiled, and pour this water into the saucepan and
put on to boil. Put three or four tahlespoonfals of the fat
into a small frying-pan ; add enough dry flour to absorb
all the fat, and when brown add the giblet liquor gradu-
all}', and stir till it thickens. Season with salt and pep-
per. If not smooth, strain it ; pour half of it into the
gravy boat, and add the chopped giblets to the remaining
half, and serve separately, as all may not care for the
giblet gravy.
Koast Turkey.
Clean as directed on page 252. Stuff with soft bread or
cracker crumbs highly seasoned with sage^ thyme ^ salt,,
and pepper ; moisten the stuffing with half a cup of melted
butter,, and hot water enough to make it quite moist. Add
one beaten egg. Some use salt pork chopped fine, but
stuffing is more wholesome without it. Oysters, chestnuts,,
chopped celery, stoned raisins, or dates make a pleasing
variety. ✪ Roast Turkey
Page 152 · 3 recipe records on this page
Presented as published in 1884. 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
To dress Fowls or Birds for Broiling, — Singe, wipe, and split down the middle of the back ; lay open, and then remove the contents from the inside. Cut the tendons in the thigh, or break the joints, and remove the breastbone to facilitate the carving.
To Carve Poultry. — Place the fowl on the platter, with the head at the left. Put the fork in across the breastbone. Cut through the skin round the leg joint. Bend the leg over and cut off at the joint. Then cut off the wings, and divide wings and legs at the joints. Carve the breast in thin slices parallel with the breastbone. Some prefer to cut it at right angles with the bone. Take off the wish-bone ; separate the collar-bone from the breast ; slip the knife under the shoulder blade, and turn it over. Cut through the cartilage which divides the ribs, separating the breast from the back. Then turn the back over, place the knife midway, and with the fork lift up the tail end, separating the back from the body. Place the fork in the middle of the backbone, and cut close to the backbone, from one end to the other, freeing the side bone. As soon as the legs and wings are disjointed, begin to serve, offering white or dark meat and stuffing as each prefers. Do not remove the fork from the breastbone till the breast is separated from the back. Use an extra fork in serving. If all the fowl be not required, carve only from one side, leaving the opposite side whole for another meal.
The Boston Cook Book.
Gravy for Roast Poultry and Game, — Put the giblets, or neck, liver, gizzard, and heart, on to boil in one quart of water and boil till tender, and the water reduced to one pint. Mash the liver, and if desired chop the gizzard, heart, and meat from the neck. Pour off the clear fat from the dripping-pan, and put the settlings into a saucepan ; rinse out the pan with the water in which the giblets were boiled, and pour this water into the saucepan and put on to boil. Put three or four tablespoonfuls of the fat into a small frying-pan ; add enough dry flour to absorb all the fat, and when brown add the giblet liquor graduall}', and stir till it thickens. Season with salt and pepper. If not smooth, strain it; pour half of it into the gravy boat, and add the chopped giblets to the remaining half, and serve separately, as all may not care for the giblet gravy.
Koast Turkey.
Clean as directed on page 252. Stuff with soft bread or cracker crumbs highly seasoned with sage, thyme, salt, and pepper; moisten the stuffing with half a cup of melted butter, and hot water enough to make it quite moist. Add one beaten egg. Some use salt pork chopped fine, but stuffing is more wholesome without it. Oysters, chestnuts, chopped celery, stoned raisins, or dates make a pleasing variety.
Records on this page
Gravy for Roast Poultry and GameGiblet GravyRoast Turkey