Chop up 3 hard-boiled eggs. Add eggs and when it comes to a boil stir in a wineglass of sherry✪ Chicken Terrapin. BOILED FOWL WITH OYSTERS Take a young chicken, fill the inside with oysters, and put it into a jar, and plunge the jar into a kettle of water, remembering to cover tightly ; boil for 1^ hours ; there will be a quan- tity of gravy from the juice of the fowl and the oysters in the jar, which make into a white sauce with the addition of a little flour, cream, and butter✪ Boiled Fowl with Oysters; add some oysters to it or serve plain with the chicken. The gravy that comes from a fowl dressed in this manner will be a stiff jelly next day, and the fowl will be white and tender and of an exceedingly fine flavor — advantages not 90 FOWL attained in ordinary boiling — while the dish loses nothing of its delicacy and simplicity. BROILED DUCK Take young, tender ducks (after they are feath- ered), and broil according to recipe for broiled chicken. ROAST DUCK Sprinkle well with salt and pepper, and fill the duck with a dressing made of bread-crumbs, but- ter, salt and pepper, and a little onion. Place 2 slices of pork across breast and put in roaster. Add hot water, and baste frequently. Serve with gravy and currant jelly. ROAST GOOSE Sprinkle with salt and pepper and put the goose in a roaster, and add water and baste fre- quently. Make a dressing of bread-crumbs, sage, butter, onion, salt and pepper, and mix together with an ^gg. Stuff the goose and cook for 2 hours. Make a gravy. Serve with apple-sauce. 91 THE BLUE GRASS COOK BOOK BROILED TURKEY Take young turkeys, about 4 months old, and broil as you would any young fowl. ROASTED TURKEY A turkey should be killed and dressed from two days to a week before cooking. Rub thoroughly the breast and back with salt and pepper and lay in the roasting pan with the breast down. Place the giblets in the pan and fill with water to the depth of 2 inches. Have the oven hot and keep the heat even. Baste often. A young, tender turkey can be cooked in 2 hours, but an older one requires a longer time — 3 or 4 hours may be necessary. When the turkey is done, hav- ing tested it by sticking a fork in the breast, turn it over on its back and brown the breast. Make a dressing of bread-crumbs, season with salt and pepper, a little onion, or sage if preferred. Place the dressing around the turkey when it is half done, and brown nicely. 9» Game BLUE GRASS RECIPE FOR ROAST QUAIL E. D. P. Rub the quail inside with pepper and put a slice of pickled pork on breast-bone of each, with salt and pepper. Baste often, and fill, when half done, with chestnut dressing as for turkey. BROILED PARTRIDGES Open on back; if partridges are not tender, place in a small baking-pan with ^ inch hot water, and cover; 15 minutes is long enough if the oven is hot; dredge well with flour; lay on broiling- irons, breast down ; make gravy of two tablespoons of flour in ^ cup of cold water, with pepper, salt, and butter; stir this into liquid in which birds are parboiled; always serve with toast and bacon, if THE BLUE GRASS COOK BOOK preferred with this gravy. Slash birds in breast three times when done ; put a little butter in each slash, also pepper and salt; place on toast, then pour liquor from pan over them. BROILED PHEASANT

AI-modernized reading of the original text

Chop up 3 hard-boiled eggs. Add eggs and when it comes to a boil stir in a wineglass of sherry. BOILED FOWL WITH OYSTERS Take a young chicken, fill the inside with oysters, and put it into a jar, and plunge the jar into a kettle of water, remembering to cover tightly ; boil for 1^ hours ; there will be a quantity of gravy from the juice of the fowl and the oysters in the jar, which make into a white sauce with the addition of a little flour, cream, and butter; add some oysters to it or serve plain with the chicken. The gravy that comes from a fowl dressed in this manner will be a stiff jelly next day, and the fowl will be white and tender and of an exceedingly fine flavor — advantages not attained in ordinary boiling — while the dish loses nothing of its delicacy and simplicity. BROILED DUCK Take young, tender ducks (after they are feathered), and broil according to recipe for broiled chicken. ROAST DUCK Sprinkle well with salt and pepper, and fill the duck with a dressing made of bread-crumbs, butter, salt and pepper, and a little onion. Place 2 slices of pork across breast and put in roaster. Add hot water, and baste frequently. Serve with gravy and currant jelly. ROAST GOOSE Sprinkle with salt and pepper and put the goose in a roaster, and add water and baste frequently. Make a dressing of bread-crumbs, sage, butter, onion, salt and pepper, and mix together with an egg. Stuff the goose and cook for 2 hours. Make a gravy. Serve with apple-sauce. BROILED TURKEY Take young turkeys, about 4 months old, and broil as you would any young fowl. ROASTED TURKEY A turkey should be killed and dressed from two days to a week before cooking. Rub thoroughly the breast and back with salt and pepper and lay in the roasting pan with the breast down. Place the giblets in the pan and fill with water to the depth of 2 inches. Have the oven hot and keep the heat even. Baste often. A young, tender turkey can be cooked in 2 hours, but an older one requires a longer time — 3 or 4 hours may be necessary. When the turkey is done, having tested it by sticking a fork in the breast, turn it over on its back and brown the breast. Make a dressing of bread-crumbs, season with salt and pepper, a little onion, or sage if preferred. Place the dressing around the turkey when it is half done, and brown nicely. 9» Game BLUE GRASS RECIPE FOR ROAST QUAIL Rub the quail inside with pepper and put a slice of pickled pork on breast-bone of each, with salt and pepper. Baste often, and fill, when half done, with chestnut dressing as for turkey. BROILED PARTRIDGES Open on back; if partridges are not tender, place in a small baking-pan with ^ inch hot water, and cover; 15 minutes is long enough if the oven is hot; dredge well with flour; lay on broilingirons, breast down ; make gravy of two tablespoons of flour in ^ cup of cold water, with pepper, salt, and butter; stir this into liquid in which birds are parboiled; always serve with toast and bacon, if preferred with this gravy. Slash birds in breast three times when done ; put a little butter in each slash, also pepper and salt; place on toast, then pour liquor from pan over them. BROILED PHEASANT

Records on this page

Chicken TerrapinBoiled Fowl with Oysters

The Blue grass cook book