Pepper, salt, and dredge the back with flour, and
bake until browned, basting as above. When baked
remove the strings from the neck and body ; put it
into a hot dish and serve with a gravy prepared as
follows: Cleanse the gizzard, liver, and heart of
MANUAL FOR ARMY COOKS. 115
the turkey thoroughly in cold water ; mince them :
put them into a pot with enough cold water to cover
them. Stew gently until tender, and keep Avarm.
When the turkey is removed from the pan, add tin;
giblets Avith the water in which they were stewed
to the dripping remaining in the pan; put the pan
on the fire; thicken Avith one or two tablespoon fuls
of blended broAvned flour, stirring it in gradually:
let it boil up once, season Avith pepper and salt, i^our
it into a sei)arate dish, and serve.
Prepare and bake duck, goose, pigeon, grouse,
partridge, chicken, etc., tame or Avild, as aboA^e, excejjt
that the stuffing for ducks and geese must be made
of mashed potato, instead of bread crumbs, Avith one
or more parboiled onions finely chopped and mixed
into the potato.
Some prefer to omit the dressing from the body in
order that the bird may be more thoroughly cooked.
The stuffing omitted from the body may be made
into cakes and fried. Turkey may be stufi^ed with
sausage meat, fresh oysters, or roasted chestnuts.
REMARKS ON GAME.
The entrails should be taken out as soon as tlie
game is killed. If the meat is not to be cooked at
once hang it uj) in a cool dry place. Birds should
be kept in their feathers and animals in their
skins.
Bear and buffalo meats are better cooked by baking
than in any other Avay. Prepare, cook, and serve
bear and buffalo meat like fresh pork or fresh beef.
Clean, prepare, and cook birds as directed for
poultry.
BAKED VENISON.
Time, fifteen to twenty minutes to the pound.
Trim the meat, wash it in tepid Avater, and wipe
it dry. Rub it over Avith fresh butter, beef drij)!)! ng,
or lard ; then cover it over with a thick paste of flour
116 MANUAL FOR ARMY COOKS.
and water about a half incli thick, closely molded
to the meat with the hand.
Put it into a baking pan with about a pint of
boiling stock, gravy, or beef dri^^pi ng, and bake.
Baste it frequently, at least every ten minutes.
Thirty minutes before the meat is cooked remove
the paste cover. Wnen cooked serve it in a hot
dish with a gravy made as follows: About two
hours before the meat is baked put into a pot of
cold water sufficient to cover them the scraps
trimmed from the meat or one or two pounds of raw
venison cut into pieces ; season with cayenne pepper,
salt, cloves, and nutmeg. Cover and let it simmer ;
remove the scum as it rises. When it has simmered
to about one-half the quantity of water used take it
from the fire and strain the gravy. After the meat
is removed pour the gravy into the baking pan, and
stir into it one or two tablespoonfuls of blended
browned flour✪ Baked Venison ; let it boil up once, and serve in a
separate dish. Instead of covering the venison with
a paste there may be laid over it thin slices of fat
salt pork or bacon. In this case cook the same as
fresh beef and serve with a gravy made as directed
in recipe for Gravy for Baked Meats.
BAKED RABBIT.
The cleft in the lip of a young and fresh rabbit is
narrow, the ears so tender they can be easily torn ;
claws smooth and sharp. Old rabbits are the reverse
of this. ✪ Baked Rabbit
Page 49 · 2 recipe records 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
Pepper, salt, and dredge the back with flour, and bake until browned, basting as above. When baked remove the strings from the neck and body ; put it into a hot dish and serve with a gravy prepared as follows: Cleanse the gizzard, liver, and heart of
the turkey thoroughly in cold water ; mince them : put them into a pot with enough cold water to cover them. Stew gently until tender, and keep Avarm. When the turkey is removed from the pan, add the giblets Avith the water in which they were stewed to the dripping remaining in the pan; put the pan on the fire; thicken Avith one or two tablespoon fuls of blended broAvned flour, stirring it in gradually: let it boil up once, season Avith pepper and salt, Pour it into a separate dish, and serve.
Prepare and bake duck, goose, pigeon, grouse, partridge, chicken, etc., tame or Avild, as above, excejjt that the stuffing for ducks and geese must be made of mashed potato, instead of bread crumbs, Avith one or more parboiled onions finely chopped and mixed into the potato.
Some prefer to omit the dressing from the body in order that the bird may be more thoroughly cooked. The stuffing omitted from the body may be made into cakes and fried. Turkey may be stufi^ed with sausage meat, fresh oysters, or roasted chestnuts.
REMARKS ON GAME.
The entrails should be taken out as soon as tlie game is killed. If the meat is not to be cooked at once hang it uj) in a cool dry place. Birds should be kept in their feathers and animals in their skins.
Bear and buffalo meats are better cooked by baking than in any other Avay. Prepare, cook, and serve bear and buffalo meat like fresh pork or fresh beef.
Clean, prepare, and cook birds as directed for poultry.
BAKED VENISON.
Time, fifteen to twenty minutes to the pound.
Trim the meat, wash it in tepid Avater, and wipe it dry. Rub it over Avith fresh butter, beef drij)!)! ng, or lard ; then cover it over with a thick paste of flour
and water about a half incli thick, closely molded to the meat with the hand.
Put it into a baking pan with about a pint of boiling stock, gravy, or beef dripping, and bake. Baste it frequently, at least every ten minutes. Thirty minutes before the meat is cooked remove the paste cover. Wnen cooked serve it in a hot dish with a gravy made as follows: About two hours before the meat is baked put into a pot of cold water sufficient to cover them the scraps trimmed from the meat or one or two pounds of raw venison cut into pieces ; season with cayenne pepper, salt, cloves, and nutmeg. Cover and let it simmer ; remove the scum as it rises. When it has simmered to about one-half the quantity of water used take it from the fire and strain the gravy. After the meat is removed pour the gravy into the baking pan, and stir into it one or two tablespoonfuls of blended browned flour ; let it boil up once, and serve in a separate dish. Instead of covering the venison with a paste there may be laid over it thin slices of fat salt pork or bacon. In this case cook the same as fresh beef and serve with a gravy made as directed in recipe for Gravy for Baked Meats.
BAKED RABBIT.
The cleft in the lip of a young and fresh rabbit is narrow, the ears so tender they can be easily torn ; claws smooth and sharp. Old rabbits are the reverse of this.
Records on this page
Baked VenisonBaked Rabbit