all these pieces in a kettle, add three table-spoonfuls of
the stuffing✪ Warm Over Turkey and any gravy that may have been left from
the roast. Add water to half the height of the turkey in
the kettle, cover the kettle tightly, and set it in a moder-
ate heat. Cook at least forty-five minutes, stirring often,
and adding more water if it should seem necessary :
there should be just enough at the last to keep the meat
from sticking to the kettle. Season with salt and pepper,
turn on a platter, and serve. It is a mistake to cut the
meat from the bones, as the result is very unsatisfactory.
The turkey should stew so slowly that it will only be
thoroughly warmed, and it should in no case fall from the
bones. The large body part of the turkey is never used,
except for soup.
A FRICASSEE OF CHICKEN.
Draw and singe the chicken as directed, and cut it into
pieces. This is done as follows : Cut through the loose
skin between the legs and the body, bend the legs over,
and cut them oft" at the joint ; also cut the upper leg from
the lower leg at their joining. Cut off the neck and
wings where they join the body, always cutting at the
joints. Lay the chicken on its breast, with the tail
toward you. Cut a slice off the breast reaching into the
large bone of the body, thus cutting out the " happy
thought " or wish-bone. Cut to the back through the in-
cision made in taking out the entrails, and disjoint the
back, cutting this piece, which contains the rump, again
across the back, making two pieces of it. Cut the ribs
through the entire length of the piece that will be left;
also cut the length of the bird on the other side from the
tieck to the end of the breast-bone, and cut these large
2 I 2 THE PA TTERN COOK-BOOK.
pieces again into two parts. In cutting a bird or rabbit
or any meat of the kind to be fricasseed, divide it at the
joints as far as possible, and never chop a bone, as that
crushes it.
Place the chicken in a kettle, cover it with boiling
water, and gently simmer until tender. An old fowl will
need to be cooked at least two hours, but a tender one
will be done in half that time. Remove the cover during
the last half hour, so that the gravy in the kettle may re-
duce somewhat. There should be about a pint and
a-half when done ; and if it is already reduced to this
measurement at the beginning of the last half hour, keep
the cover on that it may not boil away any more. Sea-
son with salt and pepper, and add a little butter also if
the chicken was lacking in fat; this, however, will rarely
be necessary. Have ready some nicely toasted bread
and lay it on a platter. Lift the chicken from the kettle
with a long-handled skimmer and lay it on the toast. Set
the gravy back where it will not boil, and with a spoon
dip off all the fat that can be skimmed from the top.
Then add a cupful of milk, and set the gravy again to
heat. When it boils, stir in two and a-half table-spoon-
fuls of flour wet to a smooth paste with a little cold milk,
and boil two minutes, stirring constantly; season with
more salt and pepper if necessary. The gravy should be
as thick as cream ; and if it is not, stir in more flour. It
is always difficult to give the precise amount of thickening
needed w]ien the exact quantity to be thickened is not
known. Pour the gravy over the chicken and toast, and
serve at once.
Page 91 · 1 recipe record on this page
Presented as published in 1890. 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
all these pieces in a kettle, add three table-spoonfuls of the stuffing and any gravy that may have been left from the roast. Add water to half the height of the turkey in the kettle, cover the kettle tightly, and set it in a moderate heat. Cook at least forty-five minutes, stirring often, and adding more water if it should seem necessary : there should be just enough at the last to keep the meat from sticking to the kettle. Season with salt and pepper, turn on a platter, and serve. It is a mistake to cut the meat from the bones, as the result is very unsatisfactory. The turkey should stew so slowly that it will only be thoroughly warmed, and it should in no case fall from the bones. The large body part of the turkey is never used, except for soup.
A FRICASSEE OF CHICKEN.
Draw and singe the chicken as directed, and cut it into pieces. This is done as follows : Cut through the loose skin between the legs and the body, bend the legs over, and cut them off at the joint ; also cut the upper leg from the lower leg at their joining. Cut off the neck and wings where they join the body, always cutting at the joints. Lay the chicken on its breast, with the tail toward you. Cut a slice off the breast reaching into the large bone of the body, thus cutting out the " happy thought " or wish-bone. Cut to the back through the incision made in taking out the entrails, and disjoint the back, cutting this piece, which contains the rump, again across the back, making two pieces of it. Cut the ribs through the entire length of the piece that will be left; also cut the length of the bird on the other side from the neck to the end of the breast-bone, and cut these large
pieces again into two parts. In cutting a bird or rabbit or any meat of the kind to be fricasseed, divide it at the joints as far as possible, and never chop a bone, as that crushes it.
Place the chicken in a kettle, cover it with boiling water, and gently simmer until tender. An old fowl will need to be cooked at least two hours, but a tender one will be done in half that time. Remove the cover during the last half hour, so that the gravy in the kettle may reduce somewhat. There should be about a pint and a-half when done ; and if it is already reduced to this measurement at the beginning of the last half hour, keep the cover on that it may not boil away any more. Season with salt and pepper, and add a little butter also if the chicken was lacking in fat; this, however, will rarely be necessary. Have ready some nicely toasted bread and lay it on a platter. Lift the chicken from the kettle with a long-handled skimmer and lay it on the toast. Set the gravy back where it will not boil, and with a spoon dip off all the fat that can be skimmed from the top. Then add a cupful of milk, and set the gravy again to heat. When it boils, stir in two and a-half table-spoonfuls of flour wet to a smooth paste with a little cold milk, and boil two minutes, stirring constantly; season with more salt and pepper if necessary. The gravy should be as thick as cream ; and if it is not, stir in more flour. It is always difficult to give the precise amount of thickening needed when the exact quantity to be thickened is not known. Pour the gravy over the chicken and toast, and serve at once.
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Warm Over Turkey