Sprinkle enough flour in the bottom of a roasting
pan to cover it evenly and place the chicken in it.
Place in a hot oven. Melt ^4 cup butter in Yz
cup boiling water. As soon as the flour in the pan
is brown spoon this liquid over the bird. After this
is used up spoon the fat in the pan over the bird
every 10 min., adding to it if necessary 1 cup of boil¬
ing water to prevent the flour from burning. Dur¬
ing the cooking turn the bird frequently in order
to brown it evenly. After the first 15 min. of cook¬
ing reduce the heat of the oven. Cook until the
breast meat is tender. A 4-lb. chicken will take
about ip2 hr. to roast.
To make Brown Gravy pour off the liquid from
the pan in which the chicken has been roasted. Skim
off 4 tablespoons fat. Return the fat to the pan;
add 4 tablespoons flour, and cook till brown, adding
slowly cups boiling water while stirring. Sea¬
son with salt and pepper to taste and pour through a
strainer before serving. The gravy can be thickened
by adding more flour and thinned by adding more
boiling water as desired.
625 — Pork Chops.
Wipe chops, sprinkle with salt and pepper, place
in a hot frying pan and cook slowly until tender and
well browned on each side.
626 — Roast Duck (Domestic).
Prepare, stuff and cook as described in Recipe No.
401 except as to time. Domestic duck requires twice
the time to cook required by wild duck. Spoon
the fat over the bird every 15 min., roasting it from
50 min. to 1 hr.
RECIPES
65
627 — Fowl.
Always boil a fowl, using Recipes No. 621 or
No. 622.
629 — Roast Goose (Domestic).
Prepare, stuff and cook as described in Recipe
No. 402, except as to time. Domestic goose re¬
quires twice the time to cook required by wild goose.
Spoon the fat over the bird every 15 min., roasting
it approximately 2 hr.
631 — Ham Roast.
Soak the ham over night in enough cold fresh
water to cover it. Wipe and trim off the hard skin
where the leg bone protrudes. Place ham in a kettle
with enough cold water to cover it and place on a
hot fire until the water boils ; then reduce the heat
and cook until the meat is tender which will be indi¬
cated by the meat beginning to separate from the
bone. This will take from 4 to 5 hrs. depending on
the size of the ham. Then take the kettle off the
stove and allow to cool sufficiently to handle the
ham. Remove ham from water, peel off all the out¬
side skin and sprinkle with sugar and cracker crumbs.
Place in a dry roasting pan and bake 1 hr. in a
moderate heat. Better flavor is obtained if cloves
are available ; they should be stuck into the fat of
the ham at 1 in. intervals after it is skinned, before
roasting. If the ham is not soaked for several hours
it will be too salty, therefore never neglect this
preliminary.
66 THE GALLEY GUIDE .
632 — Irish Stew.
2 lb. lamb (uncooked), fore¬
quarter preferable
2 qts. boiling water
2 teaspoons salt
34 teaspoon pepper
2 onions
2 carrots
2 turnips (small)
6 potatoes
4 tablespoons flour
✪ Brown Gravy
The galley guide
1923Page 21 · 2 recipe records on this page
Presented as published in 1923. 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
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Sprinkle enough flour in the bottom of a roasting
pan to cover it evenly and place the chicken in it.
Place in a hot oven. Melt ^4 cup butter in Yz
cup boiling water. As soon as the flour in the pan
is brown spoon this liquid over the bird. After this
is used up spoon the fat in the pan over the bird
every 10 min., adding to it if necessary 1 cup of boil¬
ing water to prevent the flour from burning. Dur¬
ing the cooking turn the bird frequently in order
to brown it evenly. After the first 15 min. of cook¬
ing reduce the heat of the oven. Cook until the
breast meat is tender. A 4-lb. chicken will take
about ip2 hr. to roast.
To make Brown Gravy pour off the liquid from
the pan in which the chicken has been roasted. Skim
off 4 tablespoons fat. Return the fat to the pan;
add 4 tablespoons flour, and cook till brown, adding
slowly cups boiling water while stirring. Sea¬
son with salt and pepper to taste and pour through a
strainer before serving. The gravy can be thickened
by adding more flour and thinned by adding more
boiling water as desired.
625 — Pork Chops.
Wipe chops, sprinkle with salt and pepper, place
in a hot frying pan and cook slowly until tender and
well browned on each side.
626 — Roast Duck (Domestic).
Prepare, stuff and cook as described in Recipe No.
401 except as to time. Domestic duck requires twice
the time to cook required by wild duck. Spoon
the fat over the bird every 15 min., roasting it from
50 min. to 1 hr.
RECIPES
65
627 — Fowl.
Always boil a fowl, using Recipes No. 621 or
No. 622.
629 — Roast Goose (Domestic).
Prepare, stuff and cook as described in Recipe
No. 402, except as to time. Domestic goose re¬
quires twice the time to cook required by wild goose.
Spoon the fat over the bird every 15 min., roasting
it approximately 2 hr.
631 — Ham Roast.
Soak the ham over night in enough cold fresh
water to cover it. Wipe and trim off the hard skin
where the leg bone protrudes. Place ham in a kettle
with enough cold water to cover it and place on a
hot fire until the water boils ; then reduce the heat
and cook until the meat is tender which will be indi¬
cated by the meat beginning to separate from the
bone. This will take from 4 to 5 hrs. depending on
the size of the ham. Then take the kettle off the
stove and allow to cool sufficiently to handle the
ham. Remove ham from water, peel off all the out¬
side skin and sprinkle with sugar and cracker crumbs.
Place in a dry roasting pan and bake 1 hr. in a
moderate heat. Better flavor is obtained if cloves
are available ; they should be stuck into the fat of
the ham at 1 in. intervals after it is skinned, before
roasting. If the ham is not soaked for several hours
it will be too salty, therefore never neglect this
preliminary.
66 THE GALLEY GUIDE .
632 — Irish Stew.
2 lb. lamb (uncooked), fore¬
quarter preferable
2 qts. boiling water
2 teaspoons salt
34 teaspoon pepper
2 onions
2 carrots
2 turnips (small)
6 potatoes
4 tablespoons flour