Pick out all the pin-feathers with the blade of a small
knife. Turn back the skin of the neck, loosening it with
the finger and thumb, and draw out the windpipe and crop,
which can be done without making any cut. Now cut a
slit in the lower part -of the fowl, the best place being
close to the thigh. By working the fingers in slowly,
keeping them close to the body, the whole intestines can
be removed in a mass. Be especially careful not to break
the gall-bag, which is near the upper part of the breast-
bone, and attached to the liver. If this operation is care-
fully performed, it will be by no means so disagreeable as
it seems. A French cook simply wipes out the inside,
considering that much flavor is lost by washing. I prefer
to wash in one water, and dry quickly, though in the case
of an old fowl, which often has a strong smell, it is better
to dissolve a teaspoonful of soda in the first water, which
should be warm, aud wash again in cold, then wiping dry
as possible. Split and wash the gizzard, reserving it for
gravy.
Dressing for Poultry.
One pint of bread or cracker crumbs, into which mix
dry one teaspoonful of pepper, one of thyme or summer
savory, one even tablespoonful of salt, and, if in season,
a little chopped parsley. Melt a piece of butter the size
of an egg in one cup of boiling water, and mix with the
crumbs, adding one or two well- beaten eggs. A slice of
salt pork chopped fine✪ Dressing for Poultry is often -substituted for the butter.
POULTRY. 163
For ducks two onions are chopped fine, and added to
the above; or a potato dressing is made, as for geese,
using six large boiled potatoes, mashed hot, and seasoned
with an even tablespoonful of salt, a teaspoonful each of
sage and pepper, and two chopped onions.
Game is usually roasted unstuffed ; but grouse and
prairie-chickens may have the same dressing as chickens
and turkeys, this being used also for boiled fowls.
Roast Turkey.
Prepare by cleaning, as in general directions above, and,
when dry, rub the inside with a teaspoonful of salt. Put
the gizzard, heart, and liver on the fire in a small sauce-
pan, with one quart of boiling water and one teaspoonful of
salt, and boil two hours. Put a little stuffing in the breast,
and fold back the skin of the neck, holding it with a stitch
or with a small skewer. Put the remainder in the body,
and sew it up with darning-cotton. Cross and tie the legs
down tight, and run a skewer through the wings to fasten
them to the body. Lay it in the roasting-pan, and for
an eight-pound turkey allow not less than three hours'
time, a ten or twelve pound one needing four. Put a pint
of boiling water with one teaspoonful of salt in the pan,
and add to it as it dries away. Melt a heaping table-
spoonful of butter✪ Roast Turkey in the water, and baste very often.
The secret of a handsomely-browned turkey, lies in this
frequent basting. Dredge over the flour two or three times,
as in general roasting directions, and turn the turkey so
that all sides will be reached. When done, take up on a
hot platter. Put the baking-pan on the stove, having
before this chopped the gizzard and heart fine, and mashed
the liver, and put them in the gravy-tureen. Stir a table-
164 POULTRY.
Page 82 · 3 recipe records on this page
Presented as published in 1881. 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
Pick out all the pin-feathers with the blade of a small knife. Turn back the skin of the neck, loosening it with the finger and thumb, and draw out the windpipe and crop, which can be done without making any cut. Now cut a slit in the lower part of the fowl, the best place being close to the thigh. By working the fingers in slowly, keeping them close to the body, the whole intestines can be removed in a mass. Be especially careful not to break the gall-bag, which is near the upper part of the breastbone, and attached to the liver. If this operation is carefully performed, it will be by no means so disagreeable as it seems. A French cook simply wipes out the inside, considering that much flavor is lost by washing. I prefer to wash in one water, and dry quickly, though in the case of an old fowl, which often has a strong smell, it is better to dissolve a teaspoonful of soda in the first water, which should be warm, and wash again in cold, then wiping dry as possible. Split and wash the gizzard, reserving it for gravy.
Dressing for Poultry. One pint of bread or cracker crumbs, into which mix dry one teaspoonful of pepper, one of thyme or summer savory, one even tablespoonful of salt, and, if in season, a little chopped parsley. Melt a piece of butter the size of an egg in one cup of boiling water, and mix with the crumbs, adding one or two well- beaten eggs. A slice of salt pork chopped fine is often substituted for the butter.
For ducks two onions are chopped fine, and added to the above; or a potato dressing is made, as for geese, using six large boiled potatoes, mashed hot, and seasoned with an even tablespoonful of salt, a teaspoonful each of sage and pepper, and two chopped onions.
Game is usually roasted unstuffed ; but grouse and prairie-chickens may have the same dressing as chickens and turkeys, this being used also for boiled fowls.
Roast Turkey. Prepare by cleaning, as in general directions above, and, when dry, rub the inside with a teaspoonful of salt. Put the gizzard, heart, and liver on the fire in a small saucepan, with one quart of boiling water and one teaspoonful of salt, and boil two hours. Put a little stuffing in the breast, and fold back the skin of the neck, holding it with a stitch or with a small skewer. Put the remainder in the body, and sew it up with darning-cotton. Cross and tie the legs down tight, and run a skewer through the wings to fasten them to the body. Lay it in the roasting-pan, and for an eight-pound turkey allow not less than three hours' time, a ten or twelve pound one needing four. Put a pint of boiling water with one teaspoonful of salt in the pan, and add to it as it dries away. Melt a heaping tablespoonful of butter in the water, and baste very often. The secret of a handsomely-browned turkey, lies in this frequent basting. Dredge over the flour two or three times, as in general roasting directions, and turn the turkey so that all sides will be reached. When done, take up on a hot platter. Put the baking-pan on the stove, having before this chopped the gizzard and heart fine, and mashed the liver, and put them in the gravy-tureen. Stir a table-
Records on this page
Dressing for PoultryRoast TurkeyBrown Fricassee