Remove pin-feathers, singe the hairs, and rub off
clean. Cut off the oil gland. Take oif feet, first pull-
ing out the tendons. Remove windpipe and crop at the
neck. Cut through the skin, press back leg and thigh
bones and cut at the joint, then take off the wings.
Divide each of these in two parts. From the back-
bone cut through thin muscles, then notice position of
inside organs. Remove heart, liver, and gizzard
together. Break backbone into two sections and take
out lungs, kidneys, etc. Loosen shoulder blade and
cut from wing joint to point of ribs to separate back
and breast. Open gizzard, detach gall bag from the
liver without breaking.
Meafs. 143
Rinse quickly in cold water, cover with boiling water,
and cook gently until tender, from one to three hours.
For a fricassee, the meat may be browned in hot fat
before stewing or after.
Chicken Livers.
Clean the livers thoroughly, cutting off any green
portions. Cook in boiling water for fifteen minutes,
drain, and brown in a little bacon fat. Remove the
livers, put one ounce of butter with the small quantity
of fat left in the pan, and brown in it two tablespoons
of flour. When brown pour in one cup of hot stock,
and season with salt, pepper, and curry if desired.
Reheat the livers in the sauce, and serve at once.
Livers en Brochette.
After parboiling, divide each liver in three or four
pieces, put on skewers with alternate bits of bacon.
Broil or bake till bacon is crisp. Serve on the
skewers.
Chicken Liver Balls.
Rub the uncooked liver of a large chicken through a
strainer; add one beaten egg, half a tablespoon of
butter creamed, one-fourth teaspoon of salt, a few
grains of paprika, and one teaspoon of fine chopped
parsley. Add soft bread-crumbs or fine cracker dust
until the mixture may be shaped into marbles. Drop
them into boiling water or stock ; cook five minutes,
and serve in soup. Or force the mixture through a
squash strainer into boiling water; boil a minute or
two and drain. It has the effect of browned rice.
Roast Turkey.
Choose a hen turkey weighing about eight pounds.
144 Home Science Cook Book.
Singe, remove pin-feathers, oil bag, tendons, entrails,
and crop. Wipe, stuff, and truss the feet to the tail,
the wings close to the side, and the neck skin to the
shoulder blade. Rub with salt, pepper, butter, and
dredge with flour. Put the turkey fat in the pan, lay
the turkey on one side, and put it in hot oven. When
the flour is brown, check the heat, baste with butter
melted in hot water, and roast nearly three hours.
Add a pint of water as soon as the fat is brown, baste
every twenty minutes, and turn the turkey so it will
brown evenly.
Roast Goose✪ Roast Goose.
A young or ' ' green ' goose is recognized by its
pliable yellow feet and its tender windpipe ; as it grows
older the down on its legs disappears and the feet
grow darker colored. The skin is so fat and greasy
that a thorough washing is necessary, and warm soda
water may be used for this purpose before the bird is
drawn. Then remove the internal organs as from a
chicken or turkey, and wash quickly in clear water,
and wipe dry. Roast like a turkey, pouring off the oil
as it gathers in the pan. Serve with giblet sauce,
made by adding to a brown gravy the liver, heart,
and gizzard, which have been boiled till tender and
then chopped.
Stuffing for Goose.
Page 62 · 8 recipe records on this page
Presented as published in 1902. 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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Remove pin-feathers, singe the hairs, and rub off
clean. Cut off the oil gland. Take oif feet, first pull-
ing out the tendons. Remove windpipe and crop at the
neck. Cut through the skin, press back leg and thigh
bones and cut at the joint, then take off the wings.
Divide each of these in two parts. From the back-
bone cut through thin muscles, then notice position of
inside organs. Remove heart, liver, and gizzard
together. Break backbone into two sections and take
out lungs, kidneys, etc. Loosen shoulder blade and
cut from wing joint to point of ribs to separate back
and breast. Open gizzard, detach gall bag from the
liver without breaking.
Meafs. 143
Rinse quickly in cold water, cover with boiling water,
and cook gently until tender, from one to three hours.
For a fricassee, the meat may be browned in hot fat
before stewing or after.
Chicken Livers.
Clean the livers thoroughly, cutting off any green
portions. Cook in boiling water for fifteen minutes,
drain, and brown in a little bacon fat. Remove the
livers, put one ounce of butter with the small quantity
of fat left in the pan, and brown in it two tablespoons
of flour. When brown pour in one cup of hot stock,
and season with salt, pepper, and curry if desired.
Reheat the livers in the sauce, and serve at once.
Livers en Brochette.
After parboiling, divide each liver in three or four
pieces, put on skewers with alternate bits of bacon.
Broil or bake till bacon is crisp. Serve on the
skewers.
Chicken Liver Balls.
Rub the uncooked liver of a large chicken through a
strainer; add one beaten egg, half a tablespoon of
butter creamed, one-fourth teaspoon of salt, a few
grains of paprika, and one teaspoon of fine chopped
parsley. Add soft bread-crumbs or fine cracker dust
until the mixture may be shaped into marbles. Drop
them into boiling water or stock ; cook five minutes,
and serve in soup. Or force the mixture through a
squash strainer into boiling water; boil a minute or
two and drain. It has the effect of browned rice.
Roast Turkey.
Choose a hen turkey weighing about eight pounds.
144 Home Science Cook Book.
Singe, remove pin-feathers, oil bag, tendons, entrails,
and crop. Wipe, stuff, and truss the feet to the tail,
the wings close to the side, and the neck skin to the
shoulder blade. Rub with salt, pepper, butter, and
dredge with flour. Put the turkey fat in the pan, lay
the turkey on one side, and put it in hot oven. When
the flour is brown, check the heat, baste with butter
melted in hot water, and roast nearly three hours.
Add a pint of water as soon as the fat is brown, baste
every twenty minutes, and turn the turkey so it will
brown evenly.
Roast Goose.
A young or ' ' green ' goose is recognized by its
pliable yellow feet and its tender windpipe ; as it grows
older the down on its legs disappears and the feet
grow darker colored. The skin is so fat and greasy
that a thorough washing is necessary, and warm soda
water may be used for this purpose before the bird is
drawn. Then remove the internal organs as from a
chicken or turkey, and wash quickly in clear water,
and wipe dry. Roast like a turkey, pouring off the oil
as it gathers in the pan. Serve with giblet sauce,
made by adding to a brown gravy the liver, heart,
and gizzard, which have been boiled till tender and
then chopped.
Stuffing for Goose.