10. Game—tThis requires an acid jelly, while potatoes, tomatoes,
spinach, and salads are appropriate.
Fish, Baked—Beans, corn, lettuce, mashed potatoes, sweet
potatoes, squash; drawn butter or Hollandaise sauce.
Fish, Boiled—Potatoes, squash, turnips, tomatoes, horse-
radish; lemon, tomato sauce, or tartar sauce.
Fish, Fried—Cucumbers, potatoes, squash, tomatoes; horse-
radish; sauce tartare.
1i. Lamb, Roast—Potatoes, string beans, corn, spinach, green
peas, asparagus, cauliflower, squash, turnips, mint sauce;
pickles.
Mutton—Potatoes, baked macaroni, onions, parsnips, turnips,
squash; currant jelly, mint sauce, pickles.
13. Pork, Roast—Onions, boiled rice, potatoes, sweet potatoes,
tomatoes, squash; apple sauce or fried apples.
14. With Pork Sausage serve fried apples or apple sauce.
15. Sweetbreads—Peas, asparagus, cauliflower, tomatoes, maca-
roni, and cheese.
16. Veal—Potatoes, asparagus, horseradish, parsnips, cauliflower,
spinach, sweet potatoes.
17. Venison Roast—Onions, potatoes (mashed), squash, turnips;
currant or other acid jelly.
12.
$= 6
POULTRY AND GAME
Of the birds we use for food, fowl and
chicken, turkeys and tame ducks and
geese are classed together as _ poultry;
quail, partridge, grouse, wild ducks and
geese, and other wild fowl being classed
as game.
. Food Value—The flesh of ducks and geese, like pork, is so fat
that it is not easily digested.
The light meat from the breast of poultry is very tender, but
not so well flavored as the leg.
Selecting Poultry—Chicken not more than 5 months old is
“spring chicken’’; chicken over a year old, fowl. Full grown
poultry is finer in flavor than young birds.
42 Blue Ribbon Cook Book
In a chicken or young fowl the feet are yellow and soft, and the
breast-bone yielding. Older fowl have horny scales, a hard breast-
bone, thicker and yellower skin, and more fat, and hairs.
A young turkey is known by the same points as a young fowl.
Good turkeys have, besides plump breasts, black legs and white
flesh. A young gobbler has small spurs. As a rule hen turkeys
are best.
In a young duck or goose, the windpipe is brittle enough to
snap readily between the thumb and finger; and the feet are soft
and yellow. Neither ducks nor geese are good if more than 1
year old.
Dressing and Cleaning Poultry—Remove hairs and down
by singeing over a flame. Draw out pin-feathers, using a small
pointed knife or tweezers. Cut off the head. Cut through skin
around leg 1} inches below the leg joint, care being taken not to
cut tendons; snap bone at this cut; then pull off the foot, and with
it the tendons. In old birds remove tendons separately, using a
steel skewer. Cut through skin below breast-bone, just large
enough to admit hand. With the hand remove the entrails,
gizzard, heart, and liver. Be careful not to thrust the finger
into the centre, for if the gall bladder is broken, it will impart a
bitter taste to whatever it may touch. Remove lungs and kidneys
from ribs and backbone, also crop and windpipe, draw down neck
skin, cut off neck close to body, leaving skin long enough to fasten
under the back. Remove oil bag and wash bird carefully, then
wipe inside and outside.
If there is disagreeable odor, suggesting that fowl may have
been kept too long, clean at once, wash inside and out with soda
water, and sprinkle inside with charcoal, and place some under
wings.
Page 23
Presented as published in 1905. 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
10. Game—This requires an acid jelly, while potatoes, tomatoes, spinach, and salads are appropriate. Fish, Baked—Beans, corn, lettuce, mashed potatoes, sweet potatoes, squash; drawn butter or Hollandaise sauce. Fish, Boiled—Potatoes, squash, turnips, tomatoes, horseradish; lemon, tomato sauce, or tartar sauce. Fish, Fried—Cucumbers, potatoes, squash, tomatoes; horseradish; sauce tartare. 1i. Lamb, Roast—Potatoes, string beans, corn, spinach, green peas, asparagus, cauliflower, squash, turnips, mint sauce; pickles. Mutton—Potatoes, baked macaroni, onions, parsnips, turnips, squash; currant jelly, mint sauce, pickles. 13. Pork, Roast—Onions, boiled rice, potatoes, sweet potatoes, tomatoes, squash; apple sauce or fried apples. 14. With Pork Sausage serve fried apples or apple sauce. 15. Sweetbreads—Peas, asparagus, cauliflower, tomatoes, macaroni, and cheese. 16. Veal—Potatoes, asparagus, horseradish, parsnips, cauliflower, spinach, sweet potatoes. 17. Venison Roast—Onions, potatoes (mashed), squash, turnips; currant or other acid jelly.
POULTRY AND GAME
Of the birds we use for food, fowl and chicken, turkeys and tame ducks and geese are classed together as _ poultry; quail, partridge, grouse, wild ducks and geese, and other wild fowl being classed as game.
. Food Value—The flesh of ducks and geese, like pork, is so fat that it is not easily digested.
The light meat from the breast of poultry is very tender, but not so well flavored as the leg.
Selecting Poultry—Chicken not more than 5 months old is “spring chicken’’; chicken over a year old, fowl. Full grown poultry is finer in flavor than young birds.
42 Blue Ribbon Cook Book
In a chicken or young fowl the feet are yellow and soft, and the breast-bone yielding. Older fowl have horny scales, a hard breastbone, thicker and yellower skin, and more fat, and hairs.
A young turkey is known by the same points as a young fowl. Good turkeys have, besides plump breasts, black legs and white flesh. A young gobbler has small spurs. As a rule hen turkeys are best.
In a young duck or goose, the windpipe is brittle enough to snap readily between the thumb and finger; and the feet are soft and yellow. Neither ducks nor geese are good if more than 1 year old.
Dressing and Cleaning Poultry—Remove hairs and down by singeing over a flame. Draw out pin-feathers, using a small pointed knife or tweezers. Cut off the head. Cut through skin around leg 1} inches below the leg joint, care being taken not to cut tendons; snap bone at this cut; then pull off the foot, and with it the tendons. In old birds remove tendons separately, using a steel skewer. Cut through skin below breast-bone, just large enough to admit hand. With the hand remove the entrails, gizzard, heart, and liver. Be careful not to thrust the finger into the centre, for if the gall bladder is broken, it will impart a bitter taste to whatever it may touch. Remove lungs and kidneys from ribs and backbone, also crop and windpipe, draw down neck skin, cut off neck close to body, leaving skin long enough to fasten under the back. Remove oil bag and wash bird carefully, then wipe inside and outside.
If there is disagreeable odor, suggesting that fowl may have been kept too long, clean at once, wash inside and out with soda water, and sprinkle inside with charcoal, and place some under wings.