Roast Chickens
From The economical cook book, 1905
Serves 1
Baste frequently.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 41. The excerpt below is the record exactly as published.
a little over a pint of bread crumbs for each chicken, season with pepper and salt, a teaspoonful of sweet marjoram, and half a one of sweet basil, an onion chopped very fine, and a bunch of parsley the same ; melt three ounces of butter, and pour over, mix thoroughly, beat an egg and mix it well through, fill the chickens, truss them the same as turkey , season with pepper and salt, and dust with flour, lay them across a dripping-pan, with a little water around them, roast in a hot oven, allowing an hour and a half if large, and less time if very young; baste them frequently; fbr the gravy, put in a stew-pan, the ends of the neck, the gizzards and hearts, an onion cut in half, pepper and salt, and cover with cold water, simmer for three hours at least; put them on the fire as soon as the poultry is drawn, and let them cook all the time the fowls are preparing; when done, chop the gizzards and put them back; rub the livers to a 'paste with the yolk of a hard-boiled egg and 1^ heaping tablespoon of flour, moistening with the fat part of the broth the giblets were cooked in, or a little fix>m the dripping- pan ; stir to a smooth paste, and add it to the contents of the stew-pan ; give a boil up, and when the chickens are dished, pour all in the dripping-pan, stir round, boil up and serve ; put a few spoonsful over the fowls, the remainder in a gravy-boat. * Boiled Chickens. Prepare and fill them the same as boiled turkey, and serve in the same way. If there are oysters in the fllling, serve with drawn butter made with a little of the broth, butter the size of an egg and a tablespoonful of chopped parsley, and the same of lour. If you omit the oysters in the filling, serve with oyster- sauce. Egg-sauce is also a nice accompaniment for boiled fowls FOVLTRY AND QAMK 75 ^ A Brown Fricassee of ChickeiL Snge, wash and draw the chickens, and carve them neatly into eleven pieces — the^ wings (2), the legs (4), the breast divided across the middle (2), the side-bones one, with the baok (2), and the neck and ribs (1) ; wash very clean and lay in the bottom of a firying-panj with a V3ry little water aronnd them| having first seasoned them with pepper and salt; simmer slowly for ^ half an hour, turning them frequently, and keeping just enough water to them to prevent their burning ; when nearly tender enough, allow the water to boil away until the pan is almost dry; then add a quarter of a pound of butter, and brown them in this. When every piece is a nice brown, stir in a tablespoonfril of browned flour, mixed to a paste with cold milk ; if too thick, add a little more milk and a tablespoonfdl of ehopped parsley ; boil up and serve. Prepare and divide the chickens as for a brown fricassee, season with pepper and salt, and put them in a stew-jHm, with eold water to cover them about an inch over the top; simmer or stew them gently until tender ; if they are young chickens, an hour will be sufficient time to cook them ; if older, they will take longer ; as they get tender, allow the water to stew away vntil when done there should not be more than a teacupful left in the vessel ; take out the pieces of chicken, lay them in a cul- lender to drain, setting it on a plate in the oven to keep hot, stir into the broth a tablespoonful of flour rubbed to a paste with butter the sise of an egg, a bunch of parsley chopped, and a ooflieecup of cream ; give all a boil up, put the chicken in thiS| simmer five minutes, and serve the chicken on a hot dish, with flie gravy poured over. * Chicken Pie. Prepare the chickens, and divide them as for a fricassee; put ihe giblets in a sauce-pan with cold water and stew them untU nearly done, then lay the chicken in with them, season with pepper and salt, and simmer for twenty minutes ; take all out 86 COOKER T FROM EZFBRIENCE. nmmer for seyeral hours for the gravy; prepare a filling of bread emmbs, seasoned with pepper and salt, an onion chopped, two teaspoonsful of sage leaves dried and mbbed fine, and the same of sweet majoram, a tablespoonfol of chopped paisley, and batter the size of an egg melted and ponred over ; fill the bird, trass it, season and roast the same as tarkey ; make a gravy of the broth with the giizard chopped and the liver rabbed fine frith a little batter, thicken with browned flonr, give a boil ap, pat a few spoonsM over the goose, the remainder in a gravy- boat ; serve with a brown onionnsaaoe or apple-saace. If yo« prefer a potato staffing, boil six or eight potatoes, peel them, chop and season the same as above. To Dress Cold Ooose. Oat the meat from the bones, season with pepper and salt ; eat two onions ap and pat them in a frying-pan with an oance of batter, fry antil the onions are brown and tender ; add a table- spoonfal of browned floar, a wine-glass of tomato catsap and a teacap of broth, if yoa have no gravy left; if yoa have the latter, add water enoagh to make a capful ; pat in the goose, simmer for fifteen minates and serve. Yoa may add a glass of wine and the joioe of a lemon, if yoa want it more piqaaat * Canvas-back Dacks. Singe, and draw them and wash very clean, rinse oat the inside with warm water in which yoa have dissolved a small piece of soda ; then rinse again in clear cold water. Prepare a filling of a pint of grated and sifted bread crambs, season with pepper and salt, a small onicm chopped very fine, a little chopped parsley and a piece of batter the size of a hu^e egg melted and poared over ; mix all well together with a knife, divide it into two eqaal parts, and pat a portion in each dack ; trass them| secare the legs and wings with skewers, season them oatside with pepper and salt, and dast a little fioar over them ; pat them in a pan and roast tiiem in a qaiok oven about three-quarters of an hour ; if the ducks are very fat, put a little wai^r in the pa» POVLTBT AND GAME. 87 with them, and baste them with their own diippings ; if they are not fat, baste them with batter and hot water stirred together. When the duoks are done and taken out of the pan, if there is much fat pour it off, and add to the gravy half a tea- cup of currant jelly and the same of Port wine, give a boil np and serve in a sauce-boat. Any other wild ducks are cooked in the same manner. Prepare and season a wild turkey in the same way, excepting that you make a gravy of the giblets as in roast chickens, and leave out the wine and jelly. * Wild Bucks Stewed. Draw and singe them and wash very clean, and divide them as you would chicken for a fricassee, season each piece with pepper and salt and dust with flour
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Cook this with the app: pantry check, scaling, and the assistant.