Cut through the skin down the center of the back,
and w^th a pointed knife lift the flesh on either side,
until the sockets of the wings and thighs are reached.
Then you bone the joints carefully. After this the
flesh from breastbone will be very easily removed. The
fowl thus prepared must be filled with force-meat to
take the place of the bones that have been removed.
This can be a second uncooked fowl or the best cuts
of veal from the round, minced and seasoned highly.
The body should be filled with stuffing, either made with
crumbs or chestnuts as you like. Sew the skin together
down the entire back. Truss the fowl as usual, and it
is ready to bake.
Broiled Chicken.
Singe, wipe, and with sharp knife cut through the
backbone, beginning at the neck. Lay open the bird and
remove the contents from inside. Cut out the rib
bones on either side by detaching them from the breast-
bone; flatten by pounding a little. Sprinkle with salt
and pepper✪ Broiled Chicken, and spread wnth soft butter. Lay on a
w^ell-greased broiler and broil twenty minutes. Expose
124 SCIENTIFIC COOKING.
the flesh side to fire most of the time, as the skin side
will bro^Mi much quicker. Remove to hot platter and
spread with butter, and season with salt and pepper.
Should the chicken brown too quickly, you can place
it in the oven for a few moments to finish the cook-
ing, as chicken and fowl must be thoroughly done be-
fore they are served.
Slightly Tainted Meat.
The one recipe I give for chicken in the least bit
tainted is, do not use it at all. But the remedy always
suggested is to wash thoroughly in soda water and
rinse in water Avith a little vinegar in it. The fact is
that chicken and fowl are great to catch ptomain, so
too much care can not be used to guard against it.
Boiled Fowl.
Pluck, singe, draw and wash the fowl. Tie up in
cheesecloth and place on trivet to keep it from catching
on bottom of the kettle in which it is cooked. Put
enough boiling water in the kettle to about half cover
the chicken. Turn occasionally, and cook slowly until
tender. Add salt enough to the water in which you are
cooking to taste agreeable and a little pepper. A small
cube of salt pork✪ Boiled Fowl is nice cooked with it.
Brown Fricassee of Chicken.
Dress, clean and cut up a fowl. Roll each piece in
flour that has a teaspoon of salt to two rounded table-
spoons of flour, and a little white pepper. Brown in
equal parts of lard and butter to golden brown, using
care not to burn them. Put the ribs, neck and gizzard
in bottom of saucepan, and pile the pieces of chicken
POULTRY AND GAME. 125
on them. Make a sauce in the frying-pan with flour
water, and season nicely to taste. Strain over the fowl
in saucepan and simmer slowly until tender; the time
will depend upon the age of the chicken. Ten minutes
before serving add one cup of mushrooms and one cup
of peas✪ Brown Fricassee of Chicken. The peas can be canned or fresh; if fresh,
they will want thirty minutes.
White Fricassee. ✪ White Fricassee
Page 58 · 4 recipe records on this page
Presented as published in 1911. 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
Cut through the skin down the center of the back, and with a pointed knife lift the flesh on either side, until the sockets of the wings and thighs are reached. Then you bone the joints carefully. After this the flesh from breastbone will be very easily removed. The fowl thus prepared must be filled with force-meat to take the place of the bones that have been removed. This can be a second uncooked fowl or the best cuts of veal from the round, minced and seasoned highly. The body should be filled with stuffing, either made with crumbs or chestnuts as you like. Sew the skin together down the entire back. Truss the fowl as usual, and it is ready to bake.
Broiled Chicken.
Singe, wipe, and with sharp knife cut through the backbone, beginning at the neck. Lay open the bird and remove the contents from inside. Cut out the rib bones on either side by detaching them from the breastbone; flatten by pounding a little. Sprinkle with salt and pepper, and spread with soft butter. Lay on a well-greased broiler and broil twenty minutes. Expose
the flesh side to fire most of the time, as the skin side will brown much quicker. Remove to hot platter and spread with butter, and season with salt and pepper. Should the chicken brown too quickly, you can place it in the oven for a few moments to finish the cooking, as chicken and fowl must be thoroughly done before they are served.
Slightly Tainted Meat.
The one recipe I give for chicken in the least bit tainted is, do not use it at all. But the remedy always suggested is to wash thoroughly in soda water and rinse in water with a little vinegar in it. The fact is that chicken and fowl are great to catch ptomain, so too much care can not be used to guard against it.
Boiled Fowl.
Pluck, singe, draw and wash the fowl. Tie up in cheesecloth and place on trivet to keep it from catching on bottom of the kettle in which it is cooked. Put enough boiling water in the kettle to about half cover the chicken. Turn occasionally, and cook slowly until tender. Add salt enough to the water in which you are cooking to taste agreeable and a little pepper. A small cube of salt pork is nice cooked with it.
Brown Fricassee of Chicken.
Dress, clean and cut up a fowl. Roll each piece in flour that has a teaspoon of salt to two rounded tablespoons of flour, and a little white pepper. Brown in equal parts of lard and butter to golden brown, using care not to burn them. Put the ribs, neck and gizzard in bottom of saucepan, and pile the pieces of chicken
on them. Make a sauce in the frying-pan with flour water, and season nicely to taste. Strain over the fowl in saucepan and simmer slowly until tender; the time will depend upon the age of the chicken. Ten minutes before serving add one cup of mushrooms and one cup of peas. The peas can be canned or fresh; if fresh, they will want thirty minutes.
White Fricassee.
Records on this page
Broiled ChickenBoiled FowlBrown Fricassee of ChickenWhite Fricassee