6. If to be served cold, cool ham in water in which it
was cooked; lift out; remove skin.
BAKED HAM I.
1. Cook ham in water 3 to 4 hours; take out; remove
skin.
2. Sprinkle with Yi tb. brown sugar mixed with 2 tb.
sifted bread crumbs.
3. Sprinkle with white pepper; place in hot oven;
bake until well browned.
4. Serve hot or cold. If used hot, serve with Hot Sauce
Tart are.
BAKED HAM H.
1. Cook ham in water; lift out; remove skin; stick the
ham with cloves; place in roasting pan.
2. Mix 1 T. mustard, 13^2 tb. vinegar, 2 tb. sugar, with
1 c. stock in which ham was cooked.
3. Pour mixture around meat.
4. Bake in a hot oven until well glazed, basting every
5 mins. with liquid in pan.
BACON.
1. Wipe bacon and remove rind; place in frying-pan over
a moderate heat.
2. Turn frequently; pour off fat which collects in pan.
3. Cook until lightly browned; drain.
LIVER AND BACON.
1. Cook bacon; place on platter in warming oven.
2. Cut liver into slices Y^' thick; cover with boiling
water; let stand 5 mins.
3. Drain; remove veins and membrane.
4. Sprinkle with salt and pepper; roll in flour.
5. Saute in bacon fat over moderate heat.
6. Serve with bacon; garnish with parsley.
POULTRY
63
(E.) POULTRY.
METHOD OF PREPARING POULTRY.
1. Weigh; remove pin-feathers; singe over a flame to
remove hairs.
2. Remove tendons from legs; make lengthwise cut
along skin over leg joint; pick up tendons with a wire skewer,
hold muscles of leg firmly, pull out tendons; break the joint.
3. Twist wing towards breast to dislocate shoulder joint.
4. Cut off head; turn back skin and cut neck close to
body.
5. Remove windpipe and crop.
6. Remove oil-bag from tail.
7. Take out internal organs — cut through skin over
intestines and around vent; insert fingers and loosen skin
around internal organs; draw from behind the gizzard, and
gizz9,rd, liver and intestines may be taken out. Remove
lungs, kidneys and heart.
8. Wash fowl inside and out with lukewarm salted
water; rinse in cold water; wipe inside and out and just
before stuffing sprinkle inside lightly with salt.
Note. — The outside skin of poultry may be cleaned with
a brush and warm soapy water; this should always be done
when preparing goose and duck;
9. Prepare Giblets —
(a) Heart — cut away arteries and veins; press to
extract blood; wash in cold, salted water.
(b) Liver — cut away gall-bladder carefully; wash
iiver in salted water.
(c) Gizzard — remove fat; cut in through the thick
part to the sac; remove outer part from sac. Cut away
the thick, white lining; wash gizzard in salted water.
10. Cook Giblets — Cut gizzard in small pieces; cover
gizzard and heart with cold water; heat to boiling, then
cook below boiling point until tender. When these have
cooked 1 hr. add liver. The neck may be cooked with the
giblets.
ROAST CHICKEN.
1. Dress, clean and stuff chicken.
2. Truss for roasting by turning tips of wings under
64
CANADIAN COOK BOOK
back; press legs close back against body; hold in place with
a skewer; tie a cord around ends of skewer and across back.
3. Place on its back on a rack in roasting-pan.
4. Place strips of bacon over breast or cover with a
paste of 3 tb. butter and 2 tb. flour.
5. Place in hot oven to start the cooking quickly, then
reduce heat.
6. Baste every 10 mins. with fat in pan or with 2 tb.
dripping in 1 c. boiling water✪ Roast Chicken.
Page 18 · 1 recipe record on this page
Presented as published in 1924. 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
6. If to be served cold, cool ham in water in which it was cooked; lift out; remove skin.
BAKED HAM I.
1. Cook ham in water 3 to 4 hours; take out; remove skin.
2. Sprinkle with Yi tb. brown sugar mixed with 2 tb. sifted bread crumbs.
3. Sprinkle with white pepper; place in hot oven; bake until well browned.
4. Serve hot or cold. If used hot, serve with Hot Sauce Tart are.
BAKED HAM H.
1. Cook ham in water; lift out; remove skin; stick the ham with cloves; place in roasting pan.
2. Mix 1 T. mustard, 13^2 tb. vinegar, 2 tb. sugar, with 1 c. stock in which ham was cooked.
3. Pour mixture around meat.
4. Bake in a hot oven until well glazed, basting every 5 mins. with liquid in pan.
BACON.
1. Wipe bacon and remove rind; place in frying-pan over a moderate heat.
2. Turn frequently; pour off fat which collects in pan.
3. Cook until lightly browned; drain.
LIVER AND BACON.
1. Cook bacon; place on platter in warming oven.
2. Cut liver into slices Y^' thick; cover with boiling water; let stand 5 mins.
3. Drain; remove veins and membrane.
4. Sprinkle with salt and pepper; roll in flour.
5. Saute in bacon fat over moderate heat.
6. Serve with bacon; garnish with parsley.
(E.) POULTRY. METHOD OF PREPARING POULTRY.
1. Weigh; remove pin-feathers; singe over a flame to remove hairs.
2. Remove tendons from legs; make lengthwise cut along skin over leg joint; pick up tendons with a wire skewer, hold muscles of leg firmly, pull out tendons; break the joint.
3. Twist wing towards breast to dislocate shoulder joint.
4. Cut off head; turn back skin and cut neck close to body.
5. Remove windpipe and crop.
6. Remove oil-bag from tail.
7. Take out internal organs — cut through skin over intestines and around vent; insert fingers and loosen skin around internal organs; draw from behind the gizzard, and gizzard, liver and intestines may be taken out. Remove lungs, kidneys and heart.
8. Wash fowl inside and out with lukewarm salted water; rinse in cold water; wipe inside and out and just before stuffing sprinkle inside lightly with salt.
Note. — The outside skin of poultry may be cleaned with a brush and warm soapy water; this should always be done when preparing goose and duck;
9. Prepare Giblets —
(a) Heart — cut away arteries and veins; press to extract blood; wash in cold, salted water.
(b) Liver — cut away gall-bladder carefully; wash iiver in salted water.
(c) Gizzard — remove fat; cut in through the thick part to the sac; remove outer part from sac. Cut away the thick, white lining; wash gizzard in salted water.
10. Cook Giblets — Cut gizzard in small pieces; cover gizzard and heart with cold water; heat to boiling, then cook below boiling point until tender. When these have cooked 1 hr. add liver. The neck may be cooked with the giblets.
ROAST CHICKEN.
1. Dress, clean and stuff chicken.
2. Truss for roasting by turning tips of wings under
back; press legs close back against body; hold in place with a skewer; tie a cord around ends of skewer and across back.
3. Place on its back on a rack in roasting-pan.
4. Place strips of bacon over breast or cover with a paste of 3 tb. butter and 2 tb. flour.
5. Place in hot oven to start the cooking quickly, then reduce heat.
6. Baste every 10 mins. with fat in pan or with 2 tb. dripping in 1 c. boiling water.
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Roast Chicken