Cook 4 calves feet in 3 quarts of water, slowly
boil down and strain it. Now put the goose in a
pot, pour over it the broth of the calves feet and
enough water so that the goose is well covered by-
it ; add some vinegar, spices, salt, onion, and the
half peel of a lemon, cover it and boil slowly till
the goose is soft ; let it cool off in the broth. Take
out the goose after it is cold, cut all the meat off
the bones and lay it nicely in a deep dish. Take
all the fat off the broth, taste it, and add more
vinegar and salt if necessary, let it run through a
cloth and pour it over the meat. It will be nice
and stiff after 24 hours. Eat it cold with bread
or crackers.
If you can get gelatine it will be so much simpler
to prepare it. Boil the goose in water, vinegar and
spices as above ; after the goose is soft add 3 ounces
of gelatine dissolved in cold water, and proceed
just as before. The toughest meat will get tender,
if boiled with vinegar. American cooks always
steam the goose before roasting. Try it once
without steaming; rub it with salt inside and out-
side, put a little water in your fiying-pan and
roast it in a hot oven 2 or 3 hours, according to
the size, and if it is a young goose you will find it
superb.
PRESSED CHICKEN.
Boil I chicken until tender. Chop fine, season
well with pepper✪ Pressed Chicken, salt and butter, and put into a
COOKING DIVISION. 253
cloth. Put a weight upon it, and press it Hke
head -cheese.
NO. 2.
Boil fowls until tender. Remove the meat from
the bones and chop very fine, keeping the dark
and the white meat separate. Boil the liquor down
umtil it will jelly. Place in a deep buttered dish a
layer of the dark meat, season with salt and pep-
per, and cover with the liquor. Then a layer of
white meat, season, and cover with the liquor.
Use the liquor when cold. When full put a weight
on it, audit will mould firmly.
NO. 3.
Boil a chicken thoroughly, skin it, and pick it to
pieces. Season with salt and pepper, put in a
bag, and place under a press. Let it remain over
night, and next day it will be ready for use.
CHICKEN PIE.
Make the crust like baking powder biscuit, only
a trifle shorter. Roll a half an inch thick, and line
a four-quart pan with it. Have ready 2 small
chickens boiled till tender. Place the pieces
smoothly in the pan, sprinkle salt and pepper and
a little flour over them, and add a few pieces of
butter the size of a hazel-nut✪ Chicken Pie, about a large table-
spoonful in all. Pour on a little of the liquor they
were boiled in, and then roll the top crust rather
more than half an inch thick. Cut large stars or
air-holes in it. Bake till the crust is thoroughly
done.
254 DOMESTIC GUIDE.
Page 84 · 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
Cook 4 calves feet in 3 quarts of water, slowly boil down and strain it. Now put the goose in a pot, pour over it the broth of the calves feet and enough water so that the goose is well covered by it ; add some vinegar, spices, salt, onion, and the half peel of a lemon, cover it and boil slowly till the goose is soft ; let it cool off in the broth. Take out the goose after it is cold, cut all the meat off the bones and lay it nicely in a deep dish. Take all the fat off the broth, taste it, and add more vinegar and salt if necessary, let it run through a cloth and pour it over the meat. It will be nice and stiff after 24 hours. Eat it cold with bread or crackers.
If you can get gelatine it will be so much simpler to prepare it. Boil the goose in water, vinegar and spices as above ; after the goose is soft add 3 ounces of gelatine dissolved in cold water, and proceed just as before. The toughest meat will get tender, if boiled with vinegar. American cooks always steam the goose before roasting. Try it once without steaming; rub it with salt inside and outside, put a little water in your frying-pan and roast it in a hot oven 2 or 3 hours, according to the size, and if it is a young goose you will find it superb.
PRESSED CHICKEN. Boil I chicken until tender. Chop fine, season well with pepper, salt and butter, and put into a
cloth. Put a weight upon it, and press it Hke
head -cheese.
NO. 2.
Boil fowls until tender. Remove the meat from the bones and chop very fine, keeping the dark and the white meat separate. Boil the liquor down until it will jelly. Place in a deep buttered dish a layer of the dark meat, season with salt and pepper, and cover with the liquor. Then a layer of white meat, season, and cover with the liquor. Use the liquor when cold. When full put a weight on it, and it will mould firmly.
NO. 3.
Boil a chicken thoroughly, skin it, and pick it to pieces. Season with salt and pepper, put in a bag, and place under a press. Let it remain over night, and next day it will be ready for use. CHICKEN PIE.
Make the crust like baking powder biscuit, only a trifle shorter. Roll a half an inch thick, and line a four-quart pan with it. Have ready 2 small chickens boiled till tender. Place the pieces smoothly in the pan, sprinkle salt and pepper and a little flour over them, and add a few pieces of butter the size of a hazel-nut, about a large tablespoonful in all. Pour on a little of the liquor they were boiled in, and then roll the top crust rather more than half an inch thick. Cut large stars or air-holes in it. Bake till the crust is thoroughly done.
Records on this page
Pressed ChickenChicken Pie