FoodNet

Royal baker and pastry cook

1913

Page 69 · 3 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
To Roast Poultry. — Rub all over with soft butter and sprinkle with salt and pepper. Place on rack in roasting-pan and put in very hot oven. Make basting-mixture with A cup each of butter and water; keep hot and baste every 10 or 15 minutes. Roast 3 hours for 8-pound turkey, 1 to 1 A hours for fowls. Keep oven very hot. If fowl is very large and heavy, cover breast and legs with several thicknesses paper to keep from burning. Poultry Gravy. — Pour off excess of fat in pan. Set pan on stove and sprinkle in suffi¬ cient flour to absorb fat. Stir until well browned. Gradually add hot water, or the chopped giblets with water in which they were cooked; stir till smoothly thickened. Season, simmer for few minutes, and serve. Broiled Chicken. — Singe, split down back¬ bone, and clean. Grease broiler, arrange chicken on it, crossing legs and turning wings. Rub inside and out with soft butter, and sea¬ son. Have fire clear and hot. Cook flesh side first, holding up well that it may not brown too quickly. Should cook in about 20 or 25 minutes, then turn and brown skin side. Fried Spring Chicken. — Clean and disjoint, then soak in salt water for 2 hours. Put in frying-pan equal parts of lard and butter — in all enough to cover chicken. Roll each piece in flour, dip in beaten egg, then roll in cracker crumbs, and drop into the boiling fat. Fry until browned on both sides. Serve on flat platter garnished with sprigs of parsley. Pour most of fat from frying-pan, thicken the remainder with browned, flour, add to it cup of boiling water or milk✪ Fried Spring Chicken. Serve in gravy-boat. Chicken Fricassee. — Clean and disjoint chicken. Wipe each piece. Put in pot, cover with boiling water and simmer till tender. To the liquor add 1 cup or more hot milk, and thicken with flour dissolved in cold water✪ Chicken Fricassee. Season well, boil up for a few minutes. Serve with dumplings or Royal biscuit. Chicken Pat£s. — Chop meat of cold chicken coarsely and season well. Make large cup rich drawn butter, and while on fire stir in 2 eggs, boiled hard, minced very fine, also a little chopped parsley, then chicken meat. Let almost boil. Have ready some pat6-pans of good paste, baked quickly to light brown. Slip from pans while not, fill with mixture and set in oven to heat. Arrange upon dish and serve hot. Boned Chicken. — Boil a chicken in little water as possible until meat will fall from bones; remove all skin, chop together light and dark parts; season with pepper and salt. Boil down liquid in which chicken was boiled, then pour it on meat; place in tin, wrap tightly in cloth, press with heavy weight several hours. Serve cold, cut in thin slices. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK 37 Brown Fricassee of Chicken. — Clean and disjoint. Brown in a few spoons hot butter or pork fat. Transfer to a kettle. To fat in pan add sufficient flour to absorb, stir and brown. Gradually add 1 pint hot water, stir till thickened, strain over chicken. Cover and simmer gently till tender. Chicken Pot-pie. — 2 large chickens dis¬ jointed and boiled in 2 quarts water; add a few slices salt pork; season. When nearly cooked, add crust made of 1 quart flour, 4 tea¬ spoons Royal Baking Powder, 1 saltspoon salt✪ Chicken Pot-pie; stir in stiff batter with water; drop into kettle while boiling; cover close and cook 25 minutes.