10. Broiled Chicken. — Select a very young,
tender chicken, split down the back, wash and
wipe dry, put on a buttered gridiron, inside
-downward ; broil over a clear fire until brown,
turning several times; it will take about one-
half to three-quarters of an hour; when half
THE PHYSICAL CULTURE €008 BOOK, IQJ
done, sprinkle with salt. Put in a hot dish,
butter well and serve very hot with or without
mushroom sauce.
11. Pan-Broiled Chicken. — Split as for broil-
ing and put it in a baking pan with some salt
and some bits of suet or butter. Roast three-
quarters of an hour, basting frequently.
12. Scalloped Chicken may be made the
same as turkey scallop, or cold rice may be
used instead of bread crumbs.
13. Chicken Terrapin. — Chop one cold roast
chicken and one parboiled sweetbread mod-
erately fine. Make one cupful of drawn butter
sauce No. 2 ; put in the chicken and sweet-
bread, salt to taste, heat eight minutes. Just
before serving add the yolks of two eggs, well
beaten.
14. Blanquette of Chicken (Delicious lunch-
eon dish). — Cut two cups of cold chicken and
heat in a cup of drawn butter to the boiling
point. Beat the yolks of two eggs with a few
tablespoonfuls of milk, add to the chicken
with one tablespoonful of finely-chopped pars-
ley and serve with baked potatoes.
15. Baked Chicken Omelet. — Into one cup-
lo6 THE PHYSICAL CULTURE COOK BOOK.
ful of white sauce, made as previously directed,
stir a cupful of chicken, minced fine and sea-
soned to taste. Beat two eggs light, yolks and
whites separately. Add the yolks to the
chicken mixture; last, stir in the whites light-
ly, pour into a buttered pudding dish, and bake
in a quick oven.
GAME.
16. Roast Duck. — Wash and dry carefully;
to the ordinary turkey stuffing add one table-
spoonful sage, one minced onion ; proceed as in
roasting turkey. It will take about one hour.
Serve with currant jelly.
17. Roast Goose. — Same as duck. It will
take about two hours to roast. Serve with
cranberry or apple sauce.
18. Broiled Quail. — Split down the back
and broil on a buttered gridiron, turning each
side to the fire.
19. Roast Quail, Pigeons, Partridge. — Clean
and wipe dry and roast in a quick oven about
one-half hour, basting often.
20. Grouse au Cresson. — Pick, singe and
truss the birds, tying a piece of slitted fat ba-
con over the breast of each; roast for fifteen
THE PHYSICAL CULTURE COOK BOOK, 107
minutes and garnish with water✪ Chicken Potpiecress. Serve
with bread sauce and gravy.
21. Roast Venison. — Take a leg of well-kept
venison, wipe thoroughly, rub a little salt over
it, dredge with flour. Place it in dripping pan
with ragged piece you have cut off, and a little
water. Put small bits of butter✪ Roast Venison here and there
over meat, set in oven and baste frequently
until done. Serve with currant jelly.
Page 33 · 13 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
10. Broiled Chicken. — Select a very young, tender chicken, split down the back, wash and wipe dry, put on a buttered gridiron, inside downward ; broil over a clear fire until brown, turning several times; it will take about onehalf to three-quarters of an hour; when half
[illustration: THE PHYSICAL CULTURE COOK BOOK, 1901]
done, sprinkle with salt. Put in a hot dish, butter well and serve very hot with or without mushroom sauce.
11. Pan-Broiled Chicken. — Split as for broiling and put it in a baking pan with some salt and some bits of suet or butter. Roast threequarters of an hour, basting frequently.
12. Scalloped Chicken may be made the same as turkey scallop, or cold rice may be used instead of bread crumbs.
13. Chicken Terrapin. — Chop one cold roast chicken and one parboiled sweetbread moderately fine. Make one cupful of drawn butter sauce No. 2 ; put in the chicken and sweetbread, salt to taste, heat eight minutes. Just before serving add the yolks of two eggs, well beaten.
14. Blanquette of Chicken (Delicious luncheon dish). — Cut two cups of cold chicken and heat in a cup of drawn butter to the boiling point. Beat the yolks of two eggs with a few tablespoonfuls of milk, add to the chicken with one tablespoonful of finely-chopped parsley and serve with baked potatoes.
15. Baked Chicken Omelet. — Into one cup-
ful of white sauce, made as previously directed, stir a cupful of chicken, minced fine and seasoned to taste. Beat two eggs light, yolks and whites separately. Add the yolks to the chicken mixture; last, stir in the whites lightly, pour into a buttered pudding dish, and bake in a quick oven.
GAME.
16. Roast Duck. — Wash and dry carefully; to the ordinary turkey stuffing add one tablespoonful sage, one minced onion ; proceed as in roasting turkey. It will take about one hour. Serve with currant jelly.
17. Roast Goose. — Same as duck. It will take about two hours to roast. Serve with cranberry or apple sauce.
18. Broiled Quail. — Split down the back and broil on a buttered gridiron, turning each side to the fire.
19. Roast Quail, Pigeons, Partridge. — Clean and wipe dry and roast in a quick oven about one-half hour, basting often.
20. Grouse au Cresson. — Pick, singe and truss the birds, tying a piece of slitted fat bacon over the breast of each; roast for fifteen
minutes and garnish with watercress. Serve with bread sauce and gravy.
21. Roast Venison. — Take a leg of well-kept venison, wipe thoroughly, rub a little salt over it, dredge with flour. Place it in dripping pan with ragged piece you have cut off, and a little water. Put small bits of butter here and there over meat, set in oven and baste frequently until done. Serve with currant jelly.
Records on this page
Chicken PotpieBroiled ChickenPan-Broiled ChickenScalloped ChickenChicken TerrapinBlanquette of ChickenBaked Chicken OmeletRoast DuckRoast GooseBroiled QuailRoast Quail, Pigeons, PartridgeGrouse au CressonRoast Venison