Domestic science, principles and application

POULTRY 177 neck and sew it firmly. Fill the inside of the fowl with the stuffing, and sew up with a coarse thread, taking large stitches. To Truss a Fowl. — Draw the thighs close to the body, cover the legs over the tail, and tie firmly with twine. Fasten the wings to the body with skewers. To Cut up a Fowl. — Separate the legs from the body by cutting through the loose skin between the leg and the body, bend the leg over and cut through the joint. Pull out the tendons from the lower leg, or "drum stick." Cut off the tip of each wing. Separate the collar bone and the wishbone from the breast, and break the backbone just below the ribs. Separate the side bones from the back and also the breast. Always divide a fowl at the joints smoothly; never break the bones. Food Value. — The light meat of poultry is tender, but poorer in flavor than the leg, a difference similar to the loin and the round of beef. The muscle fibers in the breast are short, more open, and less used, which make the breast tender and more easily digested than the dark meat. Poultry is not as rich in food value as beef, but is easily digested, very palatable, and especially suitable for the sick. What to Serve with Poultry. — White or sweet potatoes, rice croquettes, celery, cucumbers, mushrooms, apple croquettes, cranberry jelly in molds, and either oysters or chestnut dressings are good to serve with poultry. With turkey, chestnuts, oysters, or sausage are excellent for dressing. 1. Roast Chicken Method. — Put dressed bird on a rack in the roaster, rub its entire surface with salt, and spread breast and legs —12 with 3 tbsp. butter creamed with 2 tbsp. of flour. Dredge bottom of pan with flour. Roast in a hot oven, basting every 10 minutes until done. Use 3€ cup melted butter in % cup boiling water for basting at first; later the fat in the pan may be used. Turn the bird frequently to brown evenly. If a thick crust is desired, dredge with flour a couple of times. When the breast meat is tender, the bird is done. A four-pound bird requires about 13^^ hours for roasting. 2. Stuffing 1 c. cracker crumbs. ^ c. boiling water }4 c. butter Salt and pepper Powdered sage Method. — Melt the butter, pour over the crumbs, add seasonings. 3. Oyster Dressing 3 c. stale bread crumbs Salt and pepper 3^2 c- butter, melted 1 pt. oysters Method. — Mix in the order given, adding the oysters cleaned and drained from their liquor. 4. Fried Chicken Method. — Wipe each piece of chicken with a clean, dry cloth; dredge with salt, pepper, and flour. Put plenty of salt pork fat or lard and butter in the pan, and saute the chicken in the hot fat until brown and tender (about 30 minutes). Only spring chicken ought to be fried, as old birds require longer cooking. 5. Broiled Chicken Method. — Split a young chicken down the back. Break the joints, remove the breast bone, clean, and wipe with a dry cloth. Season with salt and pepper and rub well with soft butter. Put into a broiler or toaster and broil over a clear fire about 20 minutes. Spread with butter and serve hot. Garnish with parsley and lemon. POULTRY 179 6. Fricasseed Chicken