Pour over till covered.
5...
...
Bring it slowly to the boil and let it
simmer gently about 4 hours, or
until tender; skim well.
6...
Herbs
A bunch
1 Put in after the scum has been
7...
Carrots
3 or 4 ...
j cleared olT.
8...
WHien done strip off the skin and let
the ham drain.
9...
Raspings
Strew over the ham.
OOi
POULTRY.
147
SECTION VIII.— POULTRY.
l.-TO TRUSS A FOWL.
1. Pick and singe it.
2. Cut off the neck close to the head.
3. Take out the crop, and with the middle finger loosen the liver and
other parts of the breast end.
4. Cut off the vent.
5. Draw the fowl clean.
6. Wash out and wipe the inside quite dry.
7. Beat the breastbone flat with a rolling-pin.
8. Put a skewer in the first joint of the pinion, and bring the middle of
the leg close to it.
g. Put the skewer through the middle of the leg and through the body,
and do the same on the other side.
10. Put another skewer in the small of the leg and through the sides-
man, and do the same on the other side.
11. Put another through the skin of the feet, and cut the nails off.
12. Clean out and wash the gizzard.
13. Remove the gall-bag from the liver, and put both liver and gizzard
in the pinions.
2.-RECEIPT FOR MAKING AN OLD FOWL
TENDER.
OrJi;r.
Ingredients.
Quantities.
Method.
1..
2..
3”
Cold water ...^
Wood cinders-)
7-
8..
2 quarts, Mix in a large pan.
Put the fowl in with its feathers on,
and let it soak 24 hours.
. ... Take it out and wash it.
. ... Pick it.
. ... Dress it.
. ... Let it hang 24 hours.
. ... Boil it 15 minutes.
. ... The fowl is then ready for roasting
or stewing.
If you roast it, lard it first and baste
it with butter when it is half done.
L a
10...
148
MYRA'S COOKERY BOOK.
3.-R0AST CHICKEN OR FOWL.
Order.
Ingredients.
Quantities.
Method.
I...
Chicken
Feather, singe, and dress it.
2...
Butter
I oz.
Put into the body.
3-
... ...
...
Sew it up with thread.
4...
...
(French cooks put a chopped onion
in the fowl along with the butter.)
5 —
... ...
... . .
Truss it.
6...
Butler
I oz.
Place in the dripping pan, and baste
the chicken with it.
7...
...
...
A chicken will take i hour to roast, a
fowl I hour.
8...
Salt •
...
Dredge over when nearly done.
g...
...
... ...
Prick with a fork to see if it is done.
10...
Cress, sea-
soned with
salt, pepper
and vinegar
Put round the dish if liked.
II...
Sliced lemon
...
Put round the dish.
12...
Bread sauce ...
...
Serve separately.
4.-
-FOWL
WITH RICE.
Order.
Ingredients.
Quantities.
Method.
1...
Fowl
Dress and boil i hour.
2...
... ...
... ...
Take it out of the pot and drain it.
3"'
Lard or butter
2 OZ.
Melt in a stewpan over a slow fire.
4...
Fat bacon ...
i lb. ...
Cut in slices and put in the stewpan
till brown.
5...
...
Take out the bacon and put in the
fowl.
6...
...
Turn it till it is well browned all
over.
7...
Salt, pepper ...
... ...
Sprinkle over.
8...
Rice
i lb. ...
Put in another saucepan with enough
stock to cover it, adding stock from
time to time, and stirring with a
wooden spoon.
g...
When the rice is tender, put in the
fowl and the fried bacon on the
top of it.
POULTRY.
149
FOWL WITH RICE — {continued).
Order.
Ingredients.
Quantities.
Method.
10...
Stock
I pint ...
Cover the whole with it.
II...
Page 67
Presented as published in 1883. 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
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Pour over till covered.
5...
...
Bring it slowly to the boil and let it
simmer gently about 4 hours, or
until tender; skim well.
6...
Herbs
A bunch
1 Put in after the scum has been
7...
Carrots
3 or 4 ...
j cleared olT.
8...
WHien done strip off the skin and let
the ham drain.
9...
Raspings
Strew over the ham.
OOi
POULTRY.
147
SECTION VIII.— POULTRY.
l.-TO TRUSS A FOWL.
1. Pick and singe it.
2. Cut off the neck close to the head.
3. Take out the crop, and with the middle finger loosen the liver and
other parts of the breast end.
4. Cut off the vent.
5. Draw the fowl clean.
6. Wash out and wipe the inside quite dry.
7. Beat the breastbone flat with a rolling-pin.
8. Put a skewer in the first joint of the pinion, and bring the middle of
the leg close to it.
g. Put the skewer through the middle of the leg and through the body,
and do the same on the other side.
10. Put another skewer in the small of the leg and through the sides-
man, and do the same on the other side.
11. Put another through the skin of the feet, and cut the nails off.
12. Clean out and wash the gizzard.
13. Remove the gall-bag from the liver, and put both liver and gizzard
in the pinions.
2.-RECEIPT FOR MAKING AN OLD FOWL
TENDER.
OrJi;r.
Ingredients.
Quantities.
Method.
1..
2..
3”
Cold water ...^
Wood cinders-)
7-
8..
2 quarts, Mix in a large pan.
Put the fowl in with its feathers on,
and let it soak 24 hours.
. ... Take it out and wash it.
. ... Pick it.
. ... Dress it.
. ... Let it hang 24 hours.
. ... Boil it 15 minutes.
. ... The fowl is then ready for roasting
or stewing.
If you roast it, lard it first and baste
it with butter when it is half done.
L a
10...
148
MYRA'S COOKERY BOOK.
3.-R0AST CHICKEN OR FOWL.
Order.
Ingredients.
Quantities.
Method.
I...
Chicken
Feather, singe, and dress it.
2...
Butter
I oz.
Put into the body.
3-
... ...
...
Sew it up with thread.
4...
...
(French cooks put a chopped onion
in the fowl along with the butter.)
5 —
... ...
... . .
Truss it.
6...
Butler
I oz.
Place in the dripping pan, and baste
the chicken with it.
7...
...
...
A chicken will take i hour to roast, a
fowl I hour.
8...
Salt •
...
Dredge over when nearly done.
g...
...
... ...
Prick with a fork to see if it is done.
10...
Cress, sea-
soned with
salt, pepper
and vinegar
Put round the dish if liked.
II...
Sliced lemon
...
Put round the dish.
12...
Bread sauce ...
...
Serve separately.
4.-
-FOWL
WITH RICE.
Order.
Ingredients.
Quantities.
Method.
1...
Fowl
Dress and boil i hour.
2...
... ...
... ...
Take it out of the pot and drain it.
3"'
Lard or butter
2 OZ.
Melt in a stewpan over a slow fire.
4...
Fat bacon ...
i lb. ...
Cut in slices and put in the stewpan
till brown.
5...
...
Take out the bacon and put in the
fowl.
6...
...
Turn it till it is well browned all
over.
7...
Salt, pepper ...
... ...
Sprinkle over.
8...
Rice
i lb. ...
Put in another saucepan with enough
stock to cover it, adding stock from
time to time, and stirring with a
wooden spoon.
g...
When the rice is tender, put in the
fowl and the fried bacon on the
top of it.
POULTRY.
149
FOWL WITH RICE — {continued).
Order.
Ingredients.
Quantities.
Method.
10...
Stock
I pint ...
Cover the whole with it.
II...