The chicken must be dexterously boned by an
opening made at the back, the skin everywhere being
kept whole. The joints of the limbs must be severed
inside ; as little of the flesh as possible must be cut off
in the operation. A sharp small knife, a pair of sharp
scissors, and a good deal of practice are required for the
operation. All the pieces of flesh which have to come
out in removing the bones, and the bits which are cut
off the carcass, must be chopped up with ham, fat
bacon, and pounded veal ; large dice of tongue,
truffles cut in small dice, pepper and salt, and the
yolk of egg boiled hard✪ Galantine of Chicken should then be added.
When this stuffing is ready, it is placed inside the
chicken, and distributed so as to make the outside
skin shapely. The back is neatly sewn • up. The
chicken must then be placed in a cloth which is sewn
round it, and tied at each end, the shape being that
of a bolster. It must be braised in weak broth for
four hours, and allowed to cool before being taken out
of the cloth. The galantine must be glazed before
sending to table.
Bordeaux pigeons are excellent thus prepared.
They are cut in two or four pieces w^hen cold, neatly
dressed in a circle, the centre filled with broken aspic
jelly, and croutons of aspic jelly placed as a border.
214 POULTRY.
To Bone a Turkey or Fowl without opening it.
After the fowl has been drawn and singed, wipe it
inside and out with a clean cloth, but do not wash it ;
take off the head ; cut through the skin all round the
first joints of the legs, and pull them from the fowl to
draw out the large tendons. Raise the flesh first from
the lower part of the back-bone, and a little also from
the end of the breast-bone if necessary ; work the
knife gradually to the socket of the thigh with the
point ; detach the joint from it ; take the end of the
bone firmly into the fingers, and cut the flesh clean
from it down to the next joint, round which pass the
point of the knife carefully, and when the skin is
loosened from it in every part, cut round the next
bone, keeping the edge of the knife close to it until
the whole of the leg is done. Remove the bones of
the other leg in the same manner ; then detach the
flesh from the back and breast bone sufficiently to
enable you to reach the upper joints of the wings.
Proceed with these as with the legs, but be especially
careful not to pierce the skin of the second joint. It
is usual to leave the pinions unboned, in order to give
more easily its natural form to the fov/1 when it is
dressed. The merry-thought and neck bones may
now easily be cut away, the back and side bones taken
out without being divided, and the breast-bone sepa-
rated carefully from the flesh (which, as the work pro-
gresses, must be turned back from the bones upon the
fowl until it is completely inside out). After the one
remaining bone is removed, draw the wings and legs
RABBITS. 215
back to their proper form, and turn the fowl the right
side outwards.
A turkey is boned exactly in the same manner ;
but as it requires a very large proportion of forcemeat
to fill it entirely, the legs and wings are sometimes
drawn into the body to diminish the expense of this.
If very securely trussed and sewn, the bird may be
either boiled or stewed in rich gravy, or roasted, after
beinp- boned and stuffed.
Chicken Pie with Potato Crust. ✪ Chicken Pie with Potato Crust
Page 89 · 2 recipe records on this page
Presented as published in 1882. 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
The chicken must be dexterously boned by an opening made at the back, the skin everywhere being kept whole. The joints of the limbs must be severed inside ; as little of the flesh as possible must be cut off in the operation. A sharp small knife, a pair of sharp scissors, and a good deal of practice are required for the operation. All the pieces of flesh which have to come out in removing the bones, and the bits which are cut off the carcass, must be chopped up with ham, fat bacon, and pounded veal ; large dice of tongue, truffles cut in small dice, pepper and salt, and the yolk of egg boiled hard should then be added.
When this stuffing is ready, it is placed inside the chicken, and distributed so as to make the outside skin shapely. The back is neatly sewn • up. The chicken must then be placed in a cloth which is sewn round it, and tied at each end, the shape being that of a bolster. It must be braised in weak broth for four hours, and allowed to cool before being taken out of the cloth. The galantine must be glazed before sending to table.
Bordeaux pigeons are excellent thus prepared. They are cut in two or four pieces w^hen cold, neatly dressed in a circle, the centre filled with broken aspic jelly, and croutons of aspic jelly placed as a border.
To Bone a Turkey or Fowl without opening it.
After the fowl has been drawn and singed, wipe it inside and out with a clean cloth, but do not wash it ; take off the head ; cut through the skin all round the first joints of the legs, and pull them from the fowl to draw out the large tendons. Raise the flesh first from the lower part of the back-bone, and a little also from the end of the breast-bone if necessary ; work the knife gradually to the socket of the thigh with the point ; detach the joint from it ; take the end of the bone firmly into the fingers, and cut the flesh clean from it down to the next joint, round which pass the point of the knife carefully, and when the skin is loosened from it in every part, cut round the next bone, keeping the edge of the knife close to it until the whole of the leg is done. Remove the bones of the other leg in the same manner ; then detach the flesh from the back and breast bone sufficiently to enable you to reach the upper joints of the wings. Proceed with these as with the legs, but be especially careful not to pierce the skin of the second joint. It is usual to leave the pinions unboned, in order to give more easily its natural form to the fowl when it is dressed. The merry-thought and neck bones may now easily be cut away, the back and side bones taken out without being divided, and the breast-bone separated carefully from the flesh (which, as the work progresses, must be turned back from the bones upon the fowl until it is completely inside out). After the one remaining bone is removed, draw the wings and legs
RABBITS. 215
back to their proper form, and turn the fowl the right side outwards.
A turkey is boned exactly in the same manner ; but as it requires a very large proportion of forcemeat to fill it entirely, the legs and wings are sometimes drawn into the body to diminish the expense of this. If very securely trussed and sewn, the bird may be either boiled or stewed in rich gravy, or roasted, after beinp- boned and stuffed.
Chicken Pie with Potato Crust.
Records on this page
Galantine of ChickenChicken Pie with Potato Crust