THprpugh bleeding renders the meat of fowls whiter.
I have often, wondered why some chickens purchased
at market were so dark. They probably killed them
without bleeding. Scald them well by dipping them
twice in a pail of boiling hot water and giving them a
shake in it quickly. Be careful not to scald too much
so as to set the feathers, as then it will tear the skin.
Place the fowl on a board taking hold of its head, pull-
ing the feathers in the direction they naturally lie.
Remove all the pin feathers with a knife run under and
your thumb on top. Singe the hairs but do not smoke
over a blazing paper. Cut off the legs a little below
the knee; remove the oil bag above the tail which is
small and yellow; take out the crop by making a little
slit in front, being careful to remove the gullet and
wind pipe. Cut out the vent and cut a place or slit
64 The Queen Cook Book
long enough to put in your two fingers of the right hand,
and detach all the intestines and lights, being careful
not to break the gall sack which is attached to the
liver, situated near the upper part of the breast bone.
If this breaks you must not cook anything it touches,
and you must throw the liver away.
Now wash the inside well and quickly; rub inside
and out with salt and it is ready for the dressing.
Turkey Dressing.
Take as many slices of stale bread as you need to fill
your turkey (according to size). For a turkey of eight
pounds perhaps six large slices, cut thicker than for
table, or eight of baker's loaves, cut off all crusts and
spread with good butter as you would for eating; cut it
into strips and chop it fine with a chopping knife.
Season with a little salt, pepper and sage. Dry the
sage in the tin on the stove slowly, rub it very fine and sift
it on the bread, enough to give it a good flavor; beat
two eggs and stir in with just hot water or milk enough
to moisten✪ Turkey Dressing so it will cling together somewhat. If in
the season of oysters, it improves it very much to add
a large pint lightly chopped, taking out the hard lobes.
Stir well together and make good use of your tasting
powers. Stuff the body lightly full, do not pack it. It
must have room to swell, or it will be heavy. To have
good dressing you must u-.e light bread. Stale baker's
bread sliced and dried in the oven and grated on a
coarse grater makes the nicest and lightest dressing,
then stir in two tablespoons of butter with the other
ingredients. By stale bread I mean two or more days
old. You can use onion or sage or any other flavor-
ing you like for the dressing.
f —'■'■'
The Queen Cook Booh 65
To Roast a Turkey.
The dressing adds very much to the flavor of the
turkey as well as keeping it plump. Stuff the body
then the crop and sew it up with a coarse thread; then
truss it by turning the tips of the wings under the
shoulder (they will stay themselves); then tie the legs
down to the rump with cord, tight. Of course you
have rubbed it inside and out with salt before stuffing.
Put it on the rack in your dripping pan on its back,
after you have rubbed the outside with butter. Put
water in pan, not enough to cover rack or you will
have a par-boiled turkey, a little salt in water, and
baste it every fifteen minutes. Do not burn it, but it
it may get brown a little in three-fourths of an
hour. Then make a stiff dough of flour and water, a
little salt, and roll out the dough one-half inch thick^
large enough to cover the top and sides of turkey;
leave it on till about done, then lift it off and baste
again, and have the top and sides a nice crisp brown.
Keep hot water in tea kettle to replenish as the water
boils out. If too fat dip it off of gravy and thicken
with flour, making the quantity according to size of
turkey. An eight or nine pound turkey will roast in
two hours. A fourteen-pound will take three or more
hours.
Page 24 · 2 recipe records on this page
Presented as published in 1895. 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
Through bleeding renders the meat of fowls whiter. I have often, wondered why some chickens purchased at market were so dark. They probably killed them without bleeding. Scald them well by dipping them twice in a pail of boiling hot water and giving them a shake in it quickly. Be careful not to scald too much so as to set the feathers, as then it will tear the skin. Place the fowl on a board taking hold of its head, pulling the feathers in the direction they naturally lie. Remove all the pin feathers with a knife run under and your thumb on top. Singe the hairs but do not smoke over a blazing paper. Cut off the legs a little below the knee; remove the oil bag above the tail which is small and yellow; take out the crop by making a little slit in front, being careful to remove the gullet and wind pipe. Cut out the vent and cut a place or slit
64 The Queen Cook Book
long enough to put in your two fingers of the right hand, and detach all the intestines and lights, being careful not to break the gall sack which is attached to the liver, situated near the upper part of the breast bone. If this breaks you must not cook anything it touches, and you must throw the liver away.
Now wash the inside well and quickly; rub inside and out with salt and it is ready for the dressing.
Turkey Dressing.
Take as many slices of stale bread as you need to fill your turkey (according to size). For a turkey of eight pounds perhaps six large slices, cut thicker than for table, or eight of baker's loaves, cut off all crusts and spread with good butter as you would for eating; cut it into strips and chop it fine with a chopping knife. Season with a little salt, pepper and sage. Dry the sage in the tin on the stove slowly, rub it very fine and sift it on the bread, enough to give it a good flavor; beat two eggs and stir in with just hot water or milk enough to moisten so it will cling together somewhat. If in the season of oysters, it improves it very much to add a large pint lightly chopped, taking out the hard lobes. Stir well together and make good use of your tasting powers. Stuff the body lightly full, do not pack it. It must have room to swell, or it will be heavy. To have good dressing you must use light bread. Stale baker's bread sliced and dried in the oven and grated on a coarse grater makes the nicest and lightest dressing, then stir in two tablespoons of butter with the other ingredients. By stale bread I mean two or more days old. You can use onion or sage or any other flavoring you like for the dressing.
f —'■'■'
The Queen Cook Book 65
To Roast a Turkey.
The dressing adds very much to the flavor of the turkey as well as keeping it plump. Stuff the body then the crop and sew it up with a coarse thread; then truss it by turning the tips of the wings under the shoulder (they will stay themselves); then tie the legs down to the rump with cord, tight. Of course you have rubbed it inside and out with salt before stuffing. Put it on the rack in your dripping pan on its back, after you have rubbed the outside with butter. Put water in pan, not enough to cover rack or you will have a par-boiled turkey, a little salt in water, and baste it every fifteen minutes. Do not burn it, but it it may get brown a little in three-fourths of an hour. Then make a stiff dough of flour and water, a little salt, and roll out the dough one-half inch thick, large enough to cover the top and sides of turkey; leave it on till about done, then lift it off and baste again, and have the top and sides a nice crisp brown. Keep hot water in tea kettle to replenish as the water boils out. If too fat dip it off of gravy and thicken with flour, making the quantity according to size of turkey. An eight or nine pound turkey will roast in two hours. A fourteen-pound will take three or more hours.
Records on this page
Turkey DressingTo Roast a Turkey