Twelve or fourteen hours should elapse between
the time of killing and cooking poultry ; but it must
be picked and drawn as soon as possible.
TO SELECT POULTRY.
Turkey cannot be too fat ; the broader the breast
and the shorter the neck the better. The skin must
be uniform in appearance and white. A young
turkey has a smooth leg and a short spur, eyes bright
and full, and, if fresh, the feet are flexible. The
al)sence of these signs denotes age or staleness.
Chickens. — The skin of a chicken should be a
clear white and easily torn, the fat pale yellow, and
tlie flesh Avhite. If the rump is hard and stift* it is
fre.sh, if soft it may be tainted.
Ducks. — If the duck is young the lower part of
its legs is soft, the web is also soft, and the lower
mandible will not sustain the weight of the bird.
This rule applies to all birds. If the breast of the
duck is hard it is fresh enough.
Geese. — A young goose has much down, the bill
yellow, and the legs soft and of a yellow color. An
old goose has little down, the skin is thick and
tough, and the legs are reddish and rough. When
fresh the legs are soft and the feet i^liable.
TO PREPARE POULTRY.
Cut off the neck within an inch or two of the
body, and the legs at the first joint. Make a length-
wise incision under the rump large enough to easily
draw the bird, which must be done carefully, exer-
cising particular care not to rupture the gall blad-
der ; carefully pick the bird and singe with a piece
of lighted paper, or, better, over an alcohol
flame.
114 MANUAL FOR ARMY -COOKS.
BAKED TURKEY.
Tame and wild turkeys are prepared and cooked
alike. The time for cooking is from fifteen to
twenty minutes to the pound, but this depends much
upon the age of the bird ; it must be well done to be
j)alatable. Success lies in cooking it long enough,
and frequent basting
Put the turkey into a pan of cold water ; rinse it
inside and out in three or four waters ; in the last
water but one dissolve a teaspoonful of bicarbon-
ate of soda. Fill the body with this water ; shake
it well ; pour it off and rinse with fresh water ; wii:)e
it dry inside and out ; rub the inside with pepper
and salt. Prepare a dressing as follows : Mix into
enough grated bread crumbs to fill the craw and
body of the turkey, a half teaspoonful of pepper,
one teaspoonful of salt, one teaspoonful of summer
savory, thyme, or sage with sufficient butter, beef
drippings, stock, or lard to make the mixture slightly
moist.
Mix all thoroughly and stuff the craw and body
with it ; tie a string tightly about the neck ; sew uj:)
the incision ; tie down the wings and legs, then lay
it on its back in the baking pan ; wet the skin, sea-
son it with pepper and salt, and dredge it with flour.
Distribute on the upper side small pieces of butter ;
put into the |)an about a pint of boiling stock✪ Baked Turkey or a
quarter of a pound of butter ; bake with a brisk fire,
to a rich brown. Baste frequently, at least every
ten minutes. If it browns too rapidly lay a sheet
of white paper over it until the lower part is done.
When the turkey is browned on the breast turn it
over in the pan while in the oven.
Page 48 · 1 recipe record on this page
Presented as published in 1896. 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
Twelve or fourteen hours should elapse between the time of killing and cooking poultry ; but it must be picked and drawn as soon as possible.
TO SELECT POULTRY.
Turkey cannot be too fat ; the broader the breast and the shorter the neck the better. The skin must be uniform in appearance and white. A young turkey has a smooth leg and a short spur, eyes bright and full, and, if fresh, the feet are flexible. the absence of these signs denotes age or staleness.
Chickens. — The skin of a chicken should be a clear white and easily torn, the fat pale yellow, and tlie flesh Avhite. If the rump is hard and stift* it is fresh, if soft it may be tainted.
Ducks. — If the duck is young the lower part of its legs is soft, the web is also soft, and the lower mandible will not sustain the weight of the bird. This rule applies to all birds. If the breast of the duck is hard it is fresh enough.
Geese. — A young goose has much down, the bill yellow, and the legs soft and of a yellow color. An old goose has little down, the skin is thick and tough, and the legs are reddish and rough. When fresh the legs are soft and the feet pliable.
TO PREPARE POULTRY.
Cut off the neck within an inch or two of the body, and the legs at the first joint. Make a lengthwise incision under the rump large enough to easily draw the bird, which must be done carefully, exercising particular care not to rupture the gall bladder ; carefully pick the bird and singe with a piece of lighted paper, or, better, over an alcohol flame.
BAKED TURKEY.
Tame and wild turkeys are prepared and cooked alike. The time for cooking is from fifteen to twenty minutes to the pound, but this depends much upon the age of the bird ; it must be well done to be j)alatable. Success lies in cooking it long enough, and frequent basting
Put the turkey into a pan of cold water ; rinse it inside and out in three or four waters ; in the last water but one dissolve a teaspoonful of bicarbonate of soda. Fill the body with this water ; shake it well ; pour it off and rinse with fresh water ; wipe it dry inside and out ; rub the inside with pepper and salt. Prepare a dressing as follows : Mix into enough grated bread crumbs to fill the craw and body of the turkey, a half teaspoonful of pepper, one teaspoonful of salt, one teaspoonful of summer savory, thyme, or sage with sufficient butter, beef drippings, stock, or lard to make the mixture slightly moist.
Mix all thoroughly and stuff the craw and body with it ; tie a string tightly about the neck ; sew up the incision ; tie down the wings and legs, then lay it on its back in the baking pan ; wet the skin, season it with pepper and salt, and dredge it with flour. Distribute on the upper side small pieces of butter ; put into the pan about a pint of boiling stock or a quarter of a pound of butter ; bake with a brisk fire, to a rich brown. Baste frequently, at least every ten minutes. If it browns too rapidly lay a sheet of white paper over it until the lower part is done. When the turkey is browned on the breast turn it over in the pan while in the oven.
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Baked Turkey