of hot water ; roast, if good sized, three or four
hours. Much depends on the age of the fowl,
basting frequently unless a double pan is used.
Be careful not to let the pan get dry and so
burn the turkey. When done, place on a hot
platter and make a gravy by pouring one and
a half cups hot water into the pan and thick-
ening it with flour. Strain and add the giblets,
which have been stewed till tender, and
chopped.
If the turkey is fat, drain the grease from
the pan before making the gravy.
2. Oyster Stuffing. — Chop one pint oysters,
mix with bread crumbs, salt, one-half table-
spoonful butter, thyme✪ Oyster Stuffing, and moisten with the
oyster liquor.
3. Boiled Turkey. — Wash, dry the turkey
and put the liver and heart under the wing;
wrap in a clean cloth and put in more than
enough hot salted water to cover it. Let boil
slowly, removing the scum as it rises. Allow
twenty-five minutes to the pound. Serve with
oyster sauce.
4. Ragout of Turkey, or "Turkey Hash."—
Cut the meat from the bones of yesterday's
turkey and put in a saucepan with the gravy
that is left (with hot water to dilute it if the
THE PHYSICAL CULTURE COOK BOOK. 103
quantity be small, and a piece of butter✪ Ragout of Turkey), sea-
son and stew gently for ten minutes. Serve
on toast with cranberry or currant jelly.
5. Turkey Scallop. — Cut the meat from the
bones, remove all skin and gristle and chop
fine ; put a layer of bread or cracker crumbs in
a buttered baking dish, moisten slightly with
milk, then spread on a layer of turkey with
bits of stuffing, salt; then put another layer
of crumbs, and so on, until the dish is full;
have the top layer of crumbs and dot with bit's
of butter. Pour in any gravy that is left and
add enough water to wet well✪ Turkey Scallop. Bake three-
quarters of an hour.
6. Roast Chicken. — Same as turkey.
7. Fricasseed Chicken. — Cup up two chick-
ens, wash and dry carefully; put in a pot with
a pint water, salt, cover and let simmer slowly
until tender, or about one and a quarter hours
if the chickens are young and tender. If they
are fowls it will take longer. Take out the
chickens and thicken the gravy, adding a very
little water if necessary. Put pieces of toast
or stale bread on a platter, place the pieces of
chicken on them and pour the gravy over all.
8. Chicken Potpie. — Prepare a chicken as
104 rm LL CULTt - < 06fi :•.'
for fricasseeing and cook until tender; make
a potpie as for veal potpie, and put over the
chicken in dumplings ; cook, covered, fifteen
minutes.
9. Chicken Pie. — Cut up one or two chickens✪ Fricasseed Chicken
and proceed as for fricasseeing, thickening the
gravy; line the sides' of a deep dish .with a
crust made as follows: One quart flour, two
teaspoonfuls baking powder, two tablespoon-
fuls drippings or other shortening, one of but-
ter, milk to make a soft dough — about . two
cups. Put in the chicken with the gravy, cover
with a top crust and cook forty minutes in a
moderately hot oven.
It is well to prepare the chicken the day be-
fore, and when cold take off the fat. These
chicken drippings make better shortening for
the crust than either butter or lard. In fact,
it makes excellent shortening for biscuit of all
kinds, and should be saved for this purpose,
except when the chickens are old and strong.
Page 32 · 6 recipe records on this page
Presented as published in 1901. 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
A modernized reading is not available for this page yet. You are seeing the original text.
of hot water ; roast, if good sized, three or four
hours. Much depends on the age of the fowl,
basting frequently unless a double pan is used.
Be careful not to let the pan get dry and so
burn the turkey. When done, place on a hot
platter and make a gravy by pouring one and
a half cups hot water into the pan and thick-
ening it with flour. Strain and add the giblets,
which have been stewed till tender, and
chopped.
If the turkey is fat, drain the grease from
the pan before making the gravy.
2. Oyster Stuffing. — Chop one pint oysters,
mix with bread crumbs, salt, one-half table-
spoonful butter, thyme, and moisten with the
oyster liquor.
3. Boiled Turkey. — Wash, dry the turkey
and put the liver and heart under the wing;
wrap in a clean cloth and put in more than
enough hot salted water to cover it. Let boil
slowly, removing the scum as it rises. Allow
twenty-five minutes to the pound. Serve with
oyster sauce.
4. Ragout of Turkey, or "Turkey Hash."—
Cut the meat from the bones of yesterday's
turkey and put in a saucepan with the gravy
that is left (with hot water to dilute it if the
THE PHYSICAL CULTURE COOK BOOK. 103
quantity be small, and a piece of butter), sea-
son and stew gently for ten minutes. Serve
on toast with cranberry or currant jelly.
5. Turkey Scallop. — Cut the meat from the
bones, remove all skin and gristle and chop
fine ; put a layer of bread or cracker crumbs in
a buttered baking dish, moisten slightly with
milk, then spread on a layer of turkey with
bits of stuffing, salt; then put another layer
of crumbs, and so on, until the dish is full;
have the top layer of crumbs and dot with bit's
of butter. Pour in any gravy that is left and
add enough water to wet well. Bake three-
quarters of an hour.
6. Roast Chicken. — Same as turkey.
7. Fricasseed Chicken. — Cup up two chick-
ens, wash and dry carefully; put in a pot with
a pint water, salt, cover and let simmer slowly
until tender, or about one and a quarter hours
if the chickens are young and tender. If they
are fowls it will take longer. Take out the
chickens and thicken the gravy, adding a very
little water if necessary. Put pieces of toast
or stale bread on a platter, place the pieces of
chicken on them and pour the gravy over all.
8. Chicken Potpie. — Prepare a chicken as
104 rm LL CULTt - < 06fi :•.'
for fricasseeing and cook until tender; make
a potpie as for veal potpie, and put over the
chicken in dumplings ; cook, covered, fifteen
minutes.
9. Chicken Pie. — Cut up one or two chickens
and proceed as for fricasseeing, thickening the
gravy; line the sides' of a deep dish .with a
crust made as follows: One quart flour, two
teaspoonfuls baking powder, two tablespoon-
fuls drippings or other shortening, one of but-
ter, milk to make a soft dough — about . two
cups. Put in the chicken with the gravy, cover
with a top crust and cook forty minutes in a
moderately hot oven.
It is well to prepare the chicken the day be-
fore, and when cold take off the fat. These
chicken drippings make better shortening for
the crust than either butter or lard. In fact,
it makes excellent shortening for biscuit of all
kinds, and should be saved for this purpose,
except when the chickens are old and strong.