Wipe the knuckle and cut it into pieces. Put into a kettle with two quarts of cold water, bring slowly to simmering point, skim and simmer gently for two hours, then add the onion, mace, bay-leaf, cloves, pepper- corns, and simmer one hour longer. Take out the knuckle, carefully remove the bones and put the meat into a mold or square pan. Boil the liquor until reduced to one quart, add the vinegar, pepper and salt to taste, strain and pour over the meat. Stand away until cold, when it may be turned out and garnished with parsley and lemon. 52 DOMESTIC SCIENCE. 47.— BACON. Cut bacon in thin slices and remove the rind.✪ Bacon Pan- broil until the fat is clear (no longer). Put on a hot plate and serve at Once. A better way to cook bacon is to place thin slices of bacon (from which the rind has been removed) closely together in a fine wire broiler, place broiler over dripping pan and bake in a hot oven until crisp, turning once. Use the fat which has dripped into the pan for frying liver, potatoes, etc. 48.— LIVER AND BACON. Prepare the bacon as directed above. Cut the liver into slices one half inch thick✪ Liver and Bacon, cover with boiling water, and let stand for five minutes to draw out the blood. Drain, wipe, sprinkle with salt and pepper, dredge with flour and fry in the fat from the bacon. Care must be taken that the fat is not too hot. Serve with or without brown gravy. POULTRY. Chicken is one of the most digestible of meats, and is particularly valuable as fopd for invalids. Turkey is somewhat less digestible than chicken. Ducks and geese are difl^cult of digestion, unless quite young, on account of the fat they contain. The bt!st chickens have soft, yellow foot, short, thick legs, smooth, moist skin and phnnp breast; the cartilage on the end of the brejist Ix^ne is soft and pliable. Pin feathers always indicate a young bird and long luiirs an POULTRY. 63 older one. All poultry should be dressed as soon as killed. Cut off the head, and if the fowl is to be roasted, slip the skin back from the neck and cut the neck oiF close to the body, leaving skin enough to fold over on the back. Remove the windpipe, pull the crop away from the skin on the neck and breast, and cut off close to the opening in the body. Cut through the skin about two inches below the leg joint, bend the leg at the cut by pressing it on the edge of the table and break off the bone. Then pull out the tendon. If care be taken to cut only through the skin, these cords may be pulled out easily, one at a time, with the fingers; or by putting the foot of the fowl against the casing of a door, then shut the door tightly and pull on the leg. The drum- stick of a roast chicken or turkey is greatly improved by removing the tendons. Cut out the oil bag in the tail, make an incision near the vent, insert two fingers, keeping the fingers up close to the breast-bone until you can reach in beyond the liver and heart, and loosen on eitlier side down toward the back. Draw everything out carefully. See that the kidneys and lungs are not left in, and be very careful not to break any of the intestines. When the fowl has been cleaned carefully it will not require much washing. Rinse out the inside quickly and wipe dry. In stuffing and trussing a fowl, place the fowl in a bowl and put the stuffing in at the neck, fill out the breast until plump.

AI-modernized reading of the original text

Wipe the knuckle and cut it into pieces. Put into a kettle with two quarts of cold water, bring slowly to simmering point, skim and simmer gently for two hours, then add the onion, mace, bay-leaf, cloves, peppercorns, and simmer one hour longer. Take out the knuckle, carefully remove the bones and put the meat into a mold or square pan. Boil the liquor until reduced to one quart, add the vinegar, pepper and salt to taste, strain and pour over the meat. Stand away until cold, when it may be turned out and garnished with parsley and lemon. 47.— BACON. Cut bacon in thin slices and remove the rind. Panbroil until the fat is clear (no longer). Put on a hot plate and serve at Once. A better way to cook bacon is to place thin slices of bacon (from which the rind has been removed) closely together in a fine wire broiler, place broiler over dripping pan and bake in a hot oven until crisp, turning once. Use the fat which has dripped into the pan for frying liver, potatoes, etc. 48.— LIVER AND BACON. Prepare the bacon as directed above. Cut the liver into slices one half inch thick, cover with boiling water, and let stand for five minutes to draw out the blood. Drain, wipe, sprinkle with salt and pepper, dredge with flour and fry in the fat from the bacon. Care must be taken that the fat is not too hot. Serve with or without brown gravy. POULTRY. Chicken is one of the most digestible of meats, and is particularly valuable as fopd for invalids. Turkey is somewhat less digestible than chicken. Ducks and geese are difl^cult of digestion, unless quite young, on account of the fat they contain. The best chickens have soft, yellow foot, short, thick legs, smooth, moist skin and plump breast; the cartilage on the end of the breast bone is soft and pliable. Pin feathers always indicate a young bird and long hairs an POULTRY. 63 older one. All poultry should be dressed as soon as killed. Cut off the head, and if the fowl is to be roasted, slip the skin back from the neck and cut the neck oiF close to the body, leaving skin enough to fold over on the back. Remove the windpipe, pull the crop away from the skin on the neck and breast, and cut off close to the opening in the body. Cut through the skin about two inches below the leg joint, bend the leg at the cut by pressing it on the edge of the table and break off the bone. Then pull out the tendon. If care be taken to cut only through the skin, these cords may be pulled out easily, one at a time, with the fingers; or by putting the foot of the fowl against the casing of a door, then shut the door tightly and pull on the leg. The drumstick of a roast chicken or turkey is greatly improved by removing the tendons. Cut out the oil bag in the tail, make an incision near the vent, insert two fingers, keeping the fingers up close to the breast-bone until you can reach in beyond the liver and heart, and loosen on either side down toward the back. Draw everything out carefully. See that the kidneys and lungs are not left in, and be very careful not to break any of the intestines. When the fowl has been cleaned carefully it will not require much washing. Rinse out the inside quickly and wipe dry. In stuffing and trussing a fowl, place the fowl in a bowl and put the stuffing in at the neck, fill out the breast until plump.

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BaconLiver and Bacon

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