CUT them open through the back, take out the liver, &c , wash them, and
wipe them dry ; place the inside down on the gridiron. They must
broil slowly, and care be taken they do not burn. Turn them in ten minutes.
Broil twenty-five minutes, and dress with butter, pepper and salt.
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TO ROAST DUCKS.
FLOUR them thick, and baste them often. Roast an hour and' a half
For making the stuffing and gravy, see directions previously given.
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TO ROAST PIGEONS.
PICK out the feathers. Clean them out carefully inside. Soak them half
an hour in a good deal of water, to take out the blood. Then boil
them with a little salt in the water, half an hour, and take off the scum as fast
as it rises. Take them out, flour them well, and lay them into a dripping-pan ;
strain the water in which they were boiled, and put a part of it into the pan ;
55
TO ROAST PIG EONS — continued,
•.stir in it a little piece of butter, and baste the pigeons often. Add pepper.
Roast them nearly two hours. Pigeons need to be cooked a long time.
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PIGEON PIE.
PICK, soak, and boil pigeons with the same care as directed in the
receipt for roasting them. Make a crust just as for chicken. Lay in
'the pigeons whole, and season with pepper, salt, and shavings of butter. Flour
them thickly, then strain the water in which they were boiled✪ Pigeon Pie, and fill the
dish two thirds with it. Lay the top crust over, and close the edges!
well. Make many incisions with the point of a knife, or a large fork, and
bake an hour and a half.
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BOILING POTATOES.
TIME required for boiling potatoes. Old potatoes about half an hour ; new
potatoes about twenty minutes ; steamed potatoes, half an hour.
Wash the potatoes well in cold water. If the potatoes are diseased
then take a sharp knife, and peel them, and carefully cut out the eyes and
any black specks, but it is otherwise much better to boil them in their
skins. Put them in a saucepan with cold water, enough to cover them, and
to every two pounds of potatoes sprinkle a teaspoonful of salt✪ Boiling Potatoes over them. Put
the saucepan on the fire and boil the potatoes from twenty minutes to
half an hour. Feel if the potatoes are quite tender with a fork. When
sufficiently boiled, drain off all the water, stand the saucepan by the side
of the fire to dry the potatoes. When they have become quite dry, take them
carefully out of the saucepan, and if they have not been peeled before,
peel them without breaking them, and place them in a hot vegetable dish
for serving.
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BOILING OLD TOTATOES.
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— 57 —
Page 24 · 4 recipe records on this page
Presented as published in 1890. 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
CUT them open through the back, take out the liver, &c , wash them, and wipe them dry ; place the inside down on the gridiron. They must broil slowly, and care be taken they do not burn. Turn them in ten minutes. Broil twenty-five minutes, and dress with butter, pepper and salt.
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T' m,z0z - t£0>#»w ft m z. u m0¥ pt m o ±„;§, % i ft t k « m am m zmm m$uM
a # g ti « ^ m « su &0
TO ROAST DUCKS.
FLOUR them thick, and baste them often. Roast an hour and' a half For making the stuffing and gravy, see directions previously given.
SB. * it, A, $ 2 it JR » HI m
is
R A Pi ss ±0 lej Bf,<g0jf &0
TO ROAST PIGEONS.
PICK out the feathers. Clean them out carefully inside. Soak them half an hour in a good deal of water, to take out the blood. Then boil them with a little salt in the water, half an hour, and take off the scum as fast as it rises. Take them out, flour them well, and lay them into a dripping-pan ; strain the water in which they were boiled, and put a part of it into the pan ;
TO ROAST PIG EONS — continued,
•.stir in it a little piece of butter, and baste the pigeons often. Add pepper. Roast them nearly two hours. Pigeons need to be cooked a long time.
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IS Pi ®£ ffl m 'Jr.ffi 0> €»
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IS IK it ȣ fk ft
PIGEON PIE.
PICK, soak, and boil pigeons with the same care as directed in the receipt for roasting them. Make a crust just as for chicken. Lay in 'the pigeons whole, and season with pepper, salt, and shavings of butter. Flour them thickly, then strain the water in which they were boiled, and fill the dish two thirds with it. Lay the top crust over, and close the edges! well. Make many incisions with the point of a knife, or a large fork, and bake an hour and a half.
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BOILING POTATOES.
TIME required for boiling potatoes. Old potatoes about half an hour ; new potatoes about twenty minutes ; steamed potatoes, half an hour.
Wash the potatoes well in cold water. If the potatoes are diseased then take a sharp knife, and peel them, and carefully cut out the eyes and any black specks, but it is otherwise much better to boil them in their skins. Put them in a saucepan with cold water, enough to cover them, and to every two pounds of potatoes sprinkle a teaspoonful of salt over them. Put the saucepan on the fire and boil the potatoes from twenty minutes to half an hour. Feel if the potatoes are quite tender with a fork. When sufficiently boiled, drain off all the water, stand the saucepan by the side of the fire to dry the potatoes. When they have become quite dry, take them carefully out of the saucepan, and if they have not been peeled before, peel them without breaking them, and place them in a hot vegetable dish for serving.
% m m a i m &. n « § h. *
BOILING OLD TOTATOES.
i ^ ^ l o ts m ff tit hr. it, n a
o
— 57 —
Records on this page
Pigeon PieBoiling PotatoesBoiling Old PotatoesSteamed Potatoes