If you like you can boil the giblets (that is,
the liver, heart and gizzard) till tender, hash fine and
add to gravy. Allow twenty minutes' time for every
pound of turkey and twenty minutes longer. A young
hen turkey is the best for roasting. It should be
plump and fat, the legs black, the skin white and
short neck. If old the legs will be reddish and rough.
A gobbler, if young, will have black legs and short
spurs. They are much larger than a hen at same age.
The flesh of aA old gobbler is strong and tough, legs
66 The Queen Cook Book
reddish and long spurs, and the grizzly end of breast
bone will be hard and sharp, the same as in an old
chicken. You can not give it the flavor of a young
turkey. Serve with cranberry sauce, pickles, sweet
potatoes and fried oysters. Fry the oysters while the
turkey is being carved, as a cold oyster is not relisha-
ble.
To Boil a Turkey, or Steam It.
Dress and prepare it the same as for roasting. Rub
it with lemon, sprinkle with flour, tie it up in a sheer
cloth with cord; put it into boiling hot water, after stir-
ring up two tablespoons of flour in a little milk^ add-
ing one quart of milk and the flour to the water, salt
also✪ To Boil a Turkey, or Steam It; let it simmer, not boil hard, till tender. Stir the
water four times as the flour settles. This preserves
the juices of the fowl, which makes it more nourish-
ing. Make a drawn butter of the liquor.
Cold Roast Turkey.
Is nice sliced off for tea, or warmed in the gravy
for breakfast, or made in croquettes.
To Prepare Giblets.
Cut the gall bladder (being careful not to break it)
from the liver and throw it in the fire or bury it. Cut
the heart open, remove the clotted blood. • Cut the
gizzard open to the inner lining, but do not cut it,
drawing the meat froth it. Wash and they are ready
to boil till tender, salt.
Chickens.
Chickens, ducks, geese, pigeons and all birds, are
cleaned, dressed and trussed in the^same manner as
turkeys, according as you wish to broil, fry, or roast.
The Queen Cook Book 67
Select a chicken with firm flesh, yellow skin and legs.
If young, the cock will have short spurs, and cock and
hen will both have soft smooth legs, and tender skin.
The small end of breast bone will be gristly and not
a sharp bone. A chicken not full grown has not a
good flavor. A chicken six months or more old is best
for broiling. They should be drawn or emptied as soon
as killed and hung in the coolest place, if cold weather,
two or three days.
Roast Chicken.
Prepare it for roasting in the same way as a tur-
key, allowing fifteen minutes to every pound, basting
every fifteen minutes. Fifteen minutes before it is
done, rub it with butter, sprinkle with flour, let
brown, make a gravy, adding a cup of cream✪ Roast Chicken, using the
giblets if you like.
Boiled or Steamed Chicken.
Prepare it and boil it the same way as a turkey
to eat with boiled rice.
To Broil Spring Chicken.
Singe and clean the outside taking off the head and
feet, split the chicken down the back, taking out the
internals. Break the breast bone, so it will lie flat.
Rub both sides with butter and salt. Rub the gridiron
with suet, lay the chicken on; the inside down, and
have a close sheet iron cover, and not very hot coals,
renewing them twice. When it is over half done turn
it and let it brown. It will take from thirty to forty-
five minutes to broil, with a steady heat. It must not
burn. Take it up, rub a little butter on it and
sprinkle with pepper. Serve immediately.
68 The Queen Cook Book
Chicken with Cream.
Take a spring chicken✪ To Broil Spring Chicken and prepare it the sam^ is
for broiling, place it skin side up, on the rack of
roasting pan, with a little water salted, and covered.
When just done, brush it over with beaten ^gg and
sprinkle with rolled cracker, and let it brown; make
a cream gravy and put in gravy boat.
Fried Chicken.
Page 25 · 4 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
If you like you can boil the giblets (that is, the liver, heart and gizzard) till tender, hash fine and add to gravy. Allow twenty minutes' time for every pound of turkey and twenty minutes longer. A young hen turkey is the best for roasting. It should be plump and fat, the legs black, the skin white and short neck. If old the legs will be reddish and rough. A gobbler, if young, will have black legs and short spurs. They are much larger than a hen at same age. The flesh of an old gobbler is strong and tough, legs
66 The Queen Cook Book
reddish and long spurs, and the grizzly end of breast bone will be hard and sharp, the same as in an old chicken. You can not give it the flavor of a young turkey. Serve with cranberry sauce, pickles, sweet potatoes and fried oysters. Fry the oysters while the turkey is being carved, as a cold oyster is not relishable.
To Boil a Turkey, or Steam It.
Dress and prepare it the same as for roasting. Rub it with lemon, sprinkle with flour, tie it up in a sheer cloth with cord; put it into boiling hot water, after stirring up two tablespoons of flour in a little milk, adding one quart of milk and the flour to the water, salt also; let it simmer, not boil hard, till tender. Stir the water four times as the flour settles. This preserves the juices of the fowl, which makes it more nourishing. Make a drawn butter of the liquor.
Cold Roast Turkey.
Is nice sliced off for tea, or warmed in the gravy for breakfast, or made in croquettes.
To Prepare Giblets.
Cut the gall bladder (being careful not to break it) from the liver and throw it in the fire or bury it. Cut the heart open, remove the clotted blood. • Cut the gizzard open to the inner lining, but do not cut it, drawing the meat from it. Wash and they are ready to boil till tender, salt.
Chickens.
Chickens, ducks, geese, pigeons and all birds, are cleaned, dressed and trussed in the same manner as turkeys, according as you wish to broil, fry, or roast.
The Queen Cook Book 67
Select a chicken with firm flesh, yellow skin and legs. If young, the cock will have short spurs, and cock and hen will both have soft smooth legs, and tender skin. The small end of breast bone will be gristly and not a sharp bone. A chicken not full grown has not a good flavor. A chicken six months or more old is best for broiling. They should be drawn or emptied as soon as killed and hung in the coolest place, if cold weather, two or three days.
Roast Chicken.
Prepare it for roasting in the same way as a turkey, allowing fifteen minutes to every pound, basting every fifteen minutes. Fifteen minutes before it is done, rub it with butter, sprinkle with flour, let brown, make a gravy, adding a cup of cream, using the giblets if you like.
Boiled or Steamed Chicken.
Prepare it and boil it the same way as a turkey to eat with boiled rice.
To Broil Spring Chicken.
Singe and clean the outside taking off the head and feet, split the chicken down the back, taking out the internals. Break the breast bone, so it will lie flat. Rub both sides with butter and salt. Rub the gridiron with suet, lay the chicken on; the inside down, and have a close sheet iron cover, and not very hot coals, renewing them twice. When it is over half done turn it and let it brown. It will take from thirty to fortyfive minutes to broil, with a steady heat. It must not burn. Take it up, rub a little butter on it and sprinkle with pepper. Serve immediately.
68 The Queen Cook Book
Chicken with Cream.
Take a spring chicken and prepare it the sam^ is for broiling, place it skin side up, on the rack of roasting pan, with a little water salted, and covered. When just done, brush it over with beaten ^gg and sprinkle with rolled cracker, and let it brown; make a cream gravy and put in gravy boat.
Fried Chicken.
Records on this page
To Boil a Turkey, or Steam ItRoast ChickenTo Broil Spring ChickenChicken with Cream