Chicken and Macaroni.
Boil chicken until tender, then remove all bones and mince the
meat fine. Take ^ pound of macaroni, break into pieces'^ inch
long and cook in salted water until tender. Butter a deep pudding
dish and cover with the layer of the macaroni, then a layer of
chicken, bits of butter, pepper and salt, then a little chicken stock
to moisten ; add another layer of the macaroni and another of chicken
KENTUCKY KECEIPT BOOK. 81
with butter until all has been used. Pour over the whole 1 cup of
rich cream and bake 30 minutes. Serve on a hot platter.
Boast Duck.
Pick the duck, draw, cleanse thoroughly and dry. Place duck
in baking pan with % pint of cold water, season with pepper and
salt✪ Roast Duck. One hour before it is done remove from pan and fill with a
bread dressing, seasoned with onion, pepper and salt and 1 table-
spoon of butter. When almost done baste with butter and flour fre»
quently. Make a gravy with the neck and gizzards by putting them
in 1 quart of cold water and boil until reduced to 1 pint. When
done the giblets may be chopped fine and added to gravy. One table-
spoon of Madeira or sherry wine may be added with a dash of onion
and cayenne pepper. Strain gravy through a sieve, pour a little
over ducks and the remainder in a gravy boat. Serve ducks with
plum or currant jelly. It requires more than 1 hour to roast a
large duck, about 35 minutes for a small one. These rules apply
equally to the cooking of tame geese. If ducks or geese are tough
parboil until tender. Then season and stuff the fowl and put in
roasting pan to cook.
Roast Turkey.
Wash turkey and rub with salt and pepper, dredge with flour
and put 3 slices of breakfast bacon on breast of turkey, 1 link of
sausage in pan with 1 quart of water. It requires 3 hours to roast
a large turkey. Baste frequently. One hour before turkey is done
put in a hot skillet 1 dessertspoon of lard, 1 tablespoon of butter;
add enough rolled bread crumbs for dressing with 5 tablespoons or
turkey stock✪ Roast Turkey ; stir constantly, add pepper and salt ; cook a chestnut
brown, then stuff turkey and cook ^ hour longer ; 1 pint of oysters
may be added to dressing in skillet if desired. If any dressing is
left add to gravy with the giblets, or roasted chestnuts mav be pul-
verized and added to dressing; in that case omit the oysters.
Boast Duck.
Wash duck and rub with salt and pepper ; put in roasting pan
with 1 pint of water. When half done dredge with flour; baste
often. Chie-half hour before duck is done put in a hot skillet 1 table-
spoon of butter and lard mixed, enough bread crumbs for dressing,
5 tablespoons of stock, a dash of onion, season highly with pepper
and salt; stir until a chestnut brown, then stuff duck and put back
in pan. Cook % hour longer. Serve with currant jelly. Add any
crumbs left to gravy, also giblets.
To Boast Oanvas-Back Duck.
Having trussed the ducks put in each a thick piece of soft bread
that has been soaked in port wine; place them before a quick fire,
roast 1 hour. When ready to serve pour over the juice of 1 orange,
6
82 KENTUCKY RECEIPT BOOK.
juice of 1 lemon. Serve very hot with the gravy from ducks ; also
have gravy in boat made with 1 tablespoon of butter✪ Boast Duck and 1 dessert-
spoon of flour blended, the giblets rolled in flour, diced and added
to gravy. Serve with currant jeUy.
Boast Turkey.
Wash the txurkey thoroughly and rub with a little salt and pep-
per; have ready a filling made of bread toasted until crisp and
moistened with water. Season highly with pepper, a piece of but-
ter and a little salt. Put into a pan with 1 quart of water. Dredge
the turkey with flour and baste frequently. It requires 3 hours to
cook a large turkey ; a small one 1^ hours. Cut up the giblets and
serve in the gravy, which will be thick enough from the flour with
which the turkey was dredged.
Boiled Turkey.
Page 49 · 3 recipe records on this page
Presented as published in 1903. 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
Chicken and Macaroni.
Boil chicken until tender, then remove all bones and mince the meat fine. Take 1/2 pound of macaroni, break into pieces 1/2 inch long and cook in salted water until tender. Butter a deep pudding dish and cover with the layer of the macaroni, then a layer of chicken, bits of butter, pepper and salt, then a little chicken stock to moisten ; add another layer of the macaroni and another of chicken
with butter until all has been used. Pour over the whole 1 cup of rich cream and bake 30 minutes. Serve on a hot platter.
Boast Duck.
Pick the duck, draw, cleanse thoroughly and dry. Place duck in baking pan with % pint of cold water, season with pepper and salt. One hour before it is done remove from pan and fill with a bread dressing, seasoned with onion, pepper and salt and 1 tablespoon of butter. When almost done baste with butter and flour frequently. Make a gravy with the neck and gizzards by putting them in 1 quart of cold water and boil until reduced to 1 pint. When done the giblets may be chopped fine and added to gravy. One tablespoon of Madeira or sherry wine may be added with a dash of onion and cayenne pepper. Strain gravy through a sieve, pour a little over ducks and the remainder in a gravy boat. Serve ducks with plum or currant jelly. It requires more than 1 hour to roast a large duck, about 35 minutes for a small one. These rules apply equally to the cooking of tame geese. If ducks or geese are tough parboil until tender. Then season and stuff the fowl and put in roasting pan to cook.
Roast Turkey.
Wash turkey and rub with salt and pepper, dredge with flour and put 3 slices of breakfast bacon on breast of turkey, 1 link of sausage in pan with 1 quart of water. It requires 3 hours to roast a large turkey. Baste frequently. One hour before turkey is done put in a hot skillet 1 dessertspoon of lard, 1 tablespoon of butter; add enough rolled bread crumbs for dressing with 5 tablespoons or turkey stock ; stir constantly, add pepper and salt ; cook a chestnut brown, then stuff turkey and cook ^ hour longer ; 1 pint of oysters may be added to dressing in skillet if desired. If any dressing is left add to gravy with the giblets, or roasted chestnuts mav be pulverized and added to dressing; in that case omit the oysters.
Boast Duck.
Wash duck and rub with salt and pepper ; put in roasting pan with 1 pint of water. When half done dredge with flour; baste often. One-half hour before duck is done put in a hot skillet 1 tablespoon of butter and lard mixed, enough bread crumbs for dressing, 5 tablespoons of stock, a dash of onion, season highly with pepper and salt; stir until a chestnut brown, then stuff duck and put back in pan. Cook % hour longer. Serve with currant jelly. Add any crumbs left to gravy, also giblets.
To Boast Oanvas-Back Duck.
Having trussed the ducks put in each a thick piece of soft bread that has been soaked in port wine; place them before a quick fire, roast 1 hour. When ready to serve pour over the juice of 1 orange,
juice of 1 lemon. Serve very hot with the gravy from ducks ; also have gravy in boat made with 1 tablespoon of butter and 1 dessertspoon of flour blended, the giblets rolled in flour, diced and added to gravy. Serve with currant jeUy.
Boast Turkey.
Wash the txurkey thoroughly and rub with a little salt and pepper; have ready a filling made of bread toasted until crisp and moistened with water. Season highly with pepper, a piece of butter and a little salt. Put into a pan with 1 quart of water. Dredge the turkey with flour and baste frequently. It requires 3 hours to cook a large turkey ; a small one 1^ hours. Cut up the giblets and serve in the gravy, which will be thick enough from the flour with which the turkey was dredged.
Boiled Turkey.
Records on this page
Roast DuckRoast TurkeyBoast Duck