quails, may be more conveniently ‘‘barded” by placing a ‘‘ barde,” a slice of fat bacon, over the breast, and the same plan’ may be adopted in all cases where larding is inconvenient; or fat from the fowl itself nray be used instead of bacon. When the flavor of bacon is disliked, put a table-spoon of butter in bits over the breast ; never dredge with flour in the beginning. Now place to roast in an oven rather hot at first, and then graduate the heat to moderate until done, to test which insert a fork between the thigh and body; if the juice is watery and not bloody it is done. If not served at. once, the fowl may be kept hot without drying up, by placing over a skillet full of boiling water (set on top of stove or range) and inverting a dripping-pan over it. Many persons roast fowls upon a wire rack or trivet placed inside the dripping-pan, or patty pans or muffin-rings may be used as rests. The pan should be three or even four inches deep, and measure at the bottom about sixteen by _twenty inches, with sides somewhat flaring. Some put to roast in — a dry pan, the larding or butter making sufficient drippings for basting; others add a very little water. In roasting a turkey, allow twenty minutes: tinfe for every pound, and twenty minutes — longer. Some steam turkey before roasting, and a turkey-steamer may be easily improvised by placing the dripping-pan containing the turkey on top of two or three pieces of wood (hickory or maple is the best) laid in the bottom of a wash-boiler, with just enough water to cover the wood; put on the lid, which should fit tightly on the boiler, and as the water boils away add more. Add the liquor in the dripping-pan to the turkey when placed in the oven to roast (do not use the water from the boiler). In boiling fowl, put into hot water (unless soup is wanted, when place in cold); skim when it boils up first, and keep it just above the boiling point, but it must boil gently, not violently. A little vinegar added to the water in which they are boiled makes fowls more tender. For fuller directions see ‘“‘ Meats.” Boil the giblets until tender in a sepa- rate dish, and add them, well chopped, together with water in which they were cooked, to the gravy. | a TO CUT UP A CHICKEN. Pick, singe, and draw; lay the chicken on a board kept for the purpose, a off the feet at first joint; cut a slit in the neck, take O74 9 POULTRY. out the windpipe and crop, cut off the wings and legs at the joint which unites them to the body, separate the first joint of the leg from the second, cut off the oil-bag, make a slit horizontally under the tail, cut the end of the entrails loose, extend the slit on each side of the joint where the legs were cut off; then, with the left. hand, hold the breast of the chicken, and, with the right, bend - back the rump until the joint in back separates, cut it clear and place: in water. Take out the entrails, using a sharp knife to separate the eggs (if any), and all other particles to be removed, from the back, being careful in removing the heart and liver not to break the gall-_ bag (a small sack of a blue-green color about an inch long attached to the liver); separate the back and breast ; commence at the high point of the breast and cut downwards toward the head, taking off part of the breast with the wish-bone; cut the neck from that part of the back to which the ribs are attached, turn the skin off the neck, and take out all lumps and stringy substances ; very care- fully remove the gall-bag from the liver, and clean the gizzard by making an incision through the thick part and first lining, peeling off the fleshy part, leaving the inside whole and ball-shaped ; if the lining breaks, open the gizzards, pour out contents, peel off inner lining, and wash thoroughly. After washing in second water, the — chicken is ready to be cooked.

AI-modernized reading of the original text

quails, may be more conveniently ‘‘barded” by placing a ‘‘ barde,” a slice of fat bacon, over the breast, and the same plan’ may be adopted in all cases where larding is inconvenient; or fat from the fowl itself nray be used instead of bacon. When the flavor of bacon is disliked, put a table-spoon of butter in bits over the breast ; never dredge with flour in the beginning. Now place to roast in an oven rather hot at first, and then graduate the heat to moderate until done, to test which insert a fork between the thigh and body; if the juice is watery and not bloody it is done. If not served at. once, the fowl may be kept hot without drying up, by placing over a skillet full of boiling water (set on top of stove or range) and inverting a dripping-pan over it. Many persons roast fowls upon a wire rack or trivet placed inside the dripping-pan, or patty pans or muffin-rings may be used as rests. The pan should be three or even four inches deep, and measure at the bottom about sixteen by _twenty inches, with sides somewhat flaring. Some put to roast in — a dry pan, the larding or butter making sufficient drippings for basting; others add a very little water. In roasting a turkey, allow twenty minutes: tinfe for every pound, and twenty minutes — longer. Some steam turkey before roasting, and a turkey-steamer may be easily improvised by placing the dripping-pan containing the turkey on top of two or three pieces of wood (hickory or maple is the best) laid in the bottom of a wash-boiler, with just enough water to cover the wood; put on the lid, which should fit tightly on the boiler, and as the water boils away add more. Add the liquor in the dripping-pan to the turkey when placed in the oven to roast (do not use the water from the boiler). In boiling fowl, put into hot water (unless soup is wanted, when place in cold); skim when it boils up first, and keep it just above the boiling point, but it must boil gently, not violently. A little vinegar added to the water in which they are boiled makes fowls more tender. For fuller directions see ‘“‘ Meats.” Boil the giblets until tender in a separate dish, and add them, well chopped, together with water in which they were cooked, to the gravy. | a TO CUT UP A CHICKEN. Pick, singe, and draw; lay the chicken on a board kept for the purpose, a off the feet at first joint; cut a slit in the neck, take O74 9 POULTRY. out the windpipe and crop, cut off the wings and legs at the joint which unites them to the body, separate the first joint of the leg from the second, cut off the oil-bag, make a slit horizontally under the tail, cut the end of the entrails loose, extend the slit on each side of the joint where the legs were cut off; then, with the left. hand, hold the breast of the chicken, and, with the right, bend - back the rump until the joint in back separates, cut it clear and place: in water. Take out the entrails, using a sharp knife to separate the eggs (if any), and all other particles to be removed, from the back, being careful in removing the heart and liver not to break the gall-_ bag (a small sack of a blue-green color about an inch long attached to the liver); separate the back and breast ; commence at the high point of the breast and cut downwards toward the head, taking off part of the breast with the wish-bone; cut the neck from that part of the back to which the ribs are attached, turn the skin off the neck, and take out all lumps and stringy substances ; very carefully remove the gall-bag from the liver, and clean the gizzard by making an incision through the thick part and first lining, peeling off the fleshy part, leaving the inside whole and ball-shaped ; if the lining breaks, open the gizzards, pour out contents, peel off inner lining, and wash thoroughly. After washing in second water, the — chicken is ready to be cooked.

Buckeye cookery