1-1/2 pints of cold water.1 tablespoonful of butter.1 tablespoonful of flour.1 teaspoonful of salt.1/4 teaspoonful of pepper.The neck, liver, heart, and gizzard of the chicken.
1-1/2 pints of cold water.1 tablespoonful of butter.1 tablespoonful of flour.1 teaspoonful of salt.1/4 teaspoonful of pepper.The neck, liver, heart, and gizzard of the chicken.
1-1/2 pints of cold water.1 tablespoonful of butter.1 tablespoonful of flour.1 teaspoonful of salt.1/4 teaspoonful of pepper.The neck, liver, heart, and gizzard of the chicken.
1-1/2 pints of cold water.
1 tablespoonful of butter.
1 tablespoonful of flour.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
The neck, liver, heart, and gizzard of the chicken.
Wash the giblets—that is, the neck, liver, etc.—and put them in a stewpan with the water. When the water boils, skim it. Simmer for two hours or more. There should be about half a pint of liquid at this time. Take up the giblets. Mash the liver until perfectly fine, and return to the liquid. Put the butter in a small frying-pan andplace on the fire. When hot, add the flour, and stir until brown. Pour on this, gradually, the liquid in the saucepan, stirring all the time. Season with the salt and pepper. Pour this sauce back into the saucepan; cover, and set back where it will keep hot.
When the chicken is cooked, pour the gravy from the dripping-pan into this sauce. Serve in a hot dish.
Turkey gravy is made in the same manner.
1-1/2 pints of stale bread.1 gill of cracker crumbs.1 egg.1 teaspoonful of salt.1/3 teaspoonful of pepper.1/3 teaspoonful of sage.1/2 teaspoonful of savory.1/2 teaspoonful of marjoram.1/4 teaspoonful of thyme.1/3 cupful of butter.
1-1/2 pints of stale bread.1 gill of cracker crumbs.1 egg.1 teaspoonful of salt.1/3 teaspoonful of pepper.1/3 teaspoonful of sage.1/2 teaspoonful of savory.1/2 teaspoonful of marjoram.1/4 teaspoonful of thyme.1/3 cupful of butter.
1-1/2 pints of stale bread.1 gill of cracker crumbs.1 egg.1 teaspoonful of salt.1/3 teaspoonful of pepper.1/3 teaspoonful of sage.1/2 teaspoonful of savory.1/2 teaspoonful of marjoram.1/4 teaspoonful of thyme.1/3 cupful of butter.
1-1/2 pints of stale bread.
1 gill of cracker crumbs.
1 egg.
1 teaspoonful of salt.
1/3 teaspoonful of pepper.
1/3 teaspoonful of sage.
1/2 teaspoonful of savory.
1/2 teaspoonful of marjoram.
1/4 teaspoonful of thyme.
1/3 cupful of butter.
Soak the bread in cold water until soft; then press out all the water. Add all the other ingredients to the bread, and mix well. Fill the breast of the turkey or chicken with this, and put the remainder in the body of the bird.
A young roasting chicken.2 tablespoonfuls of butter.1 level tablespoonful of salt.1/3 teaspoonful of pepper.1 gill of dried bread crumbs.
A young roasting chicken.2 tablespoonfuls of butter.1 level tablespoonful of salt.1/3 teaspoonful of pepper.1 gill of dried bread crumbs.
A young roasting chicken.2 tablespoonfuls of butter.1 level tablespoonful of salt.1/3 teaspoonful of pepper.1 gill of dried bread crumbs.
A young roasting chicken.
2 tablespoonfuls of butter.
1 level tablespoonful of salt.
1/3 teaspoonful of pepper.
1 gill of dried bread crumbs.
Use a chicken weighing about three or four pounds, and have it split down the back. Singe and wipe it. Let the tips remain on the wings. Turn the wings back and skewer them into place. Fasten the neck under the body. Press the chicken out flat, and press the legs back on the body, skewering them in this position. Season with the salt and pepper, and place in a dripping-pan. Rub the soft butter over the breast and legs, and then sprinkle the crumbs over the chicken. Place the pan in a hot oven and cook forforty-five minutes. Reduce the heat after the first fifteen minutes.
Remember that the chicken is put in the bottom of the pan split side down, and that there is no water or basting of any kind used.
This dish is especially good served with a Tartar sauce, but it is very good without any sauce whatever.
1 tender chicken.2 ounces of salt pork.3 tablespoonfuls of flour.1/2 pint of milk.1 generous teaspoonful of salt.1/4 teaspoonful of pepper.1 tablespoonful of butter.
1 tender chicken.2 ounces of salt pork.3 tablespoonfuls of flour.1/2 pint of milk.1 generous teaspoonful of salt.1/4 teaspoonful of pepper.1 tablespoonful of butter.
1 tender chicken.2 ounces of salt pork.3 tablespoonfuls of flour.1/2 pint of milk.1 generous teaspoonful of salt.1/4 teaspoonful of pepper.1 tablespoonful of butter.
1 tender chicken.
2 ounces of salt pork.
3 tablespoonfuls of flour.
1/2 pint of milk.
1 generous teaspoonful of salt.
1/4 teaspoonful of pepper.
1 tablespoonful of butter.
Singe the chicken and wipe it with a damp towel. Cut it into handsome joints. Season it with the salt and pepper, and roll it in the flour. Cut the pork into thin slices, and fry it slowly until all the fat has been extracted, then take out the pork. Draw the frying-pan to a hotter part of the range, and when the fat begins to smoke lay in the slices of chicken. Fry the chicken brown on all sides. It will take about half an hour to cook it. When it is done, arrange it on a warm platter. Put the butter with the fat remaining in the pan, and add all the flour that did not cling to the chicken, stirring until smooth and frothy. Gradually add the milk, stirring all the time. When the sauce boils up, taste it, to learn if it requires more salt and pepper. Pour the sauce over the chicken and serve. If parsley be liked, add to the sauce half a teaspoonful, finely minced.
1 pint of cold boiled fowl or chicken.1 heaped tablespoonful of butter.2 level tablespoonfuls of flour.1 gill of chicken stock.1-1/2 gills of milk or cream.1/5 teaspoonful of pepper.1-1/2 teaspoonfuls of salt.A few drops of onion juice.
1 pint of cold boiled fowl or chicken.1 heaped tablespoonful of butter.2 level tablespoonfuls of flour.1 gill of chicken stock.1-1/2 gills of milk or cream.1/5 teaspoonful of pepper.1-1/2 teaspoonfuls of salt.A few drops of onion juice.
1 pint of cold boiled fowl or chicken.1 heaped tablespoonful of butter.2 level tablespoonfuls of flour.1 gill of chicken stock.1-1/2 gills of milk or cream.1/5 teaspoonful of pepper.1-1/2 teaspoonfuls of salt.A few drops of onion juice.
1 pint of cold boiled fowl or chicken.
1 heaped tablespoonful of butter.
2 level tablespoonfuls of flour.
1 gill of chicken stock.
1-1/2 gills of milk or cream.
1/5 teaspoonful of pepper.
1-1/2 teaspoonfuls of salt.
A few drops of onion juice.
Have the chicken free from skin, fat, and bones, and cut into long strips. Season it with half of the salt and pepper. Put the butter in a frying-pan and set on the fire. When hot, add the flour, and stir until the mixture is smooth and frothy. Now add the stock, stirring all the time, and when this boils gradually add the milk. Season the sauce with the remainder of the salt and pepper, and the onion juice. Put the chicken in this and simmer for ten minutes.
This dish is suitable for breakfast, luncheon, supper, or dinner.
Prepare and serve cold roast or boiled turkey the same as chicken.
1 chicken or fowl, weighing about three or four pounds.1 tablespoonful of butter.1 tablespoonful of minced onion.3 tablespoonfuls of flour.3 pints of boiling water.1 tablespoonful of salt.1/2 teaspoonful of pepper.
1 chicken or fowl, weighing about three or four pounds.1 tablespoonful of butter.1 tablespoonful of minced onion.3 tablespoonfuls of flour.3 pints of boiling water.1 tablespoonful of salt.1/2 teaspoonful of pepper.
1 chicken or fowl, weighing about three or four pounds.1 tablespoonful of butter.1 tablespoonful of minced onion.3 tablespoonfuls of flour.3 pints of boiling water.1 tablespoonful of salt.1/2 teaspoonful of pepper.
1 chicken or fowl, weighing about three or four pounds.
1 tablespoonful of butter.
1 tablespoonful of minced onion.
3 tablespoonfuls of flour.
3 pints of boiling water.
1 tablespoonful of salt.
1/2 teaspoonful of pepper.
Singe the chicken and cut it into handsome joints. Wash it, and, putting it in a stewpan with the water, place it on the fire. When the water begins to boil, skim carefully, and draw the stewpan back to a place where the liquid will just bubble at the side. Put the onion and butter in a small pan and cook gently for twenty minutes. Take the onions from the butter and add them to the chicken. Add half a tablespoonful of flour to the butter remaining in the pan, and cook until smooth and frothy. Add this to the stew. Mix the remainder of the flour smoothly with a gill of cold water, and stir into the stew. Add the salt and pepper. Cook gently for three hours. At the end of this time draw the stewpan to a hotter part of the range, and, after adding some dumplings, cook just ten minutes after the cover is put on the stewpan.
Chicken Pie.
1-1/2 pints of cooked chicken.1 pint of stock.2 level tablespoonfuls of flour.2 tablespoonfuls of butter.1/4 teaspoonful of pepper.1 teaspoonful of salt.Half the materials named in the rule for delicate paste.
1-1/2 pints of cooked chicken.1 pint of stock.2 level tablespoonfuls of flour.2 tablespoonfuls of butter.1/4 teaspoonful of pepper.1 teaspoonful of salt.Half the materials named in the rule for delicate paste.
1-1/2 pints of cooked chicken.1 pint of stock.2 level tablespoonfuls of flour.2 tablespoonfuls of butter.1/4 teaspoonful of pepper.1 teaspoonful of salt.Half the materials named in the rule for delicate paste.
1-1/2 pints of cooked chicken.
1 pint of stock.
2 level tablespoonfuls of flour.
2 tablespoonfuls of butter.
1/4 teaspoonful of pepper.
1 teaspoonful of salt.
Half the materials named in the rule for delicate paste.
Have the chicken free from fat, skin, and bones, and cut it in delicate pieces. Season it with half the salt and pepper. Put the butter in a frying-pan and place on the fire. Add the flour to the melted butter, and stir until smooth and frothy. Gradually add the stock, stirring all the time. Season with the remainder of the salt and pepper. Stir the chicken into the sauce, and turn into the dish in which the pie is to be baked. Set away to cool. When it is time to finish the pie, roll the paste into the same shape as the top of the dish, but a little larger. Make a hole in the centre to allow the steam to escape. Cover the meat with this and bake in a moderately hot oven for one hour.
Make this the same as the filling for chicken pie.
Singe and wash the duck, and then wipe it. Season it with salt and pepper, and put half an onion in the body. Truss it, and dredge lightly with flour. Roast it in a hot oven for half an hour, and serve it with a hot currant sauce. This time will cook the duck rare, which is the proper way to cook all kinds of ducks. If, however, you prefer to have it well done, stuff it, and treat it exactly like roast chicken.
Roast Grouse.
1 grouse.1 small onion.2 tablespoonfuls of soft butter.1 ounce of fat salt pork.Salt, pepper, flour.
1 grouse.1 small onion.2 tablespoonfuls of soft butter.1 ounce of fat salt pork.Salt, pepper, flour.
1 grouse.1 small onion.2 tablespoonfuls of soft butter.1 ounce of fat salt pork.Salt, pepper, flour.
1 grouse.
1 small onion.
2 tablespoonfuls of soft butter.
1 ounce of fat salt pork.
Salt, pepper, flour.
Cut off the neck and wings close to the body. Cut off the feet in the joints, or just below; see that all the feathers are removed; then draw the bird and wash quickly in cold water. Peel the onion and cut it into four parts. Put these into the body of the bird and then truss it. Season with salt and pepper. Rub the butter over the breast and legs of the grouse, then dredge thickly with flour. Have the pork cut in thin slices and lay it over the breast, fastening it with small skewers or wooden toothpicks. Rest the grouse on its back on a tin plate and place it in a hot oven. Cook for half an hour, having the oven quite hot the first fifteen minutes, and then reducing the heat. When the bird is done, remove the skewers. Pour half a pint of bread sauce on a hot dish, and place the bird on this, breast up. Sprinkle fried crumbs over the bird and sauce, and garnish with a few sprays of parsley.
Prepare and serve the same as grouse; but as it is white meat it must be well done. Cook it for forty-five minutes, and baste it every ten minutes with a gill of hot stock or water, in which have been melted two tablespoonfuls of butter.
Cook and serve this exactly the same as grouse, except that it should be cooked but twenty minutes, being smaller than grouse.
Broiled Small Birds.
All birds that are to be broiled must be split in the back; the necks must be cut off, the birds wiped, and the legs drawn up over the breast. This will give a compact form to the bird. Now season with salt. Spread soft butter over the breast and legs, and then dredge thickly with flour. Put in the double-broiler and cook over clear coals, having the buttered and floured side toward the fire at first, that the two materials may unite and form a paste on the bird. Cook quail or squab for ten minutes, and smaller birds six or eight. Partridge and grouse may be cooked in the same way, but the grouse should be cooked for twenty minutes and the partridge thirty. Serve the small birds on slices of crisp toast.
1 rabbit.4 tablespoonfuls of pork fat.1 pint of water.1-1/2 teaspoonfuls of salt.1/4 teaspoonful of pepper.6 tablespoonfuls of flour.
1 rabbit.4 tablespoonfuls of pork fat.1 pint of water.1-1/2 teaspoonfuls of salt.1/4 teaspoonful of pepper.6 tablespoonfuls of flour.
1 rabbit.4 tablespoonfuls of pork fat.1 pint of water.1-1/2 teaspoonfuls of salt.1/4 teaspoonful of pepper.6 tablespoonfuls of flour.
1 rabbit.
4 tablespoonfuls of pork fat.
1 pint of water.
1-1/2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
6 tablespoonfuls of flour.
Have the rabbit skinned and drawn. Wash it, and then cut into joints. Next season it with the salt and pepper, and roll it in the flour, covering every part. Put the fat in a frying-pan and set on the fire. When hot, lay in the rabbit and cook it until brown on all sides. When the meat is well browned take it up. Into the fat remaining in the pan put such part of the flour as did not cling to the rabbit, and stir until brown. Gradually add the cold water, stirring all the time. When this boils up, taste it to see if it is seasoned enough; then lay the browned meat in the gravy and simmer gently for half an hour. Serve boiled rice or boiled hominy with this dish.
If one like the flavor of onions or herbs, a little may be added to the gravy.
Curried Rabbit.
Prepare the rabbit as for fricassee. Add to the gravy one teaspoonful of onion juice, one heaping teaspoonful of curry-powder, mixed with a little cold milk or water. Always serve boiled rice with this dish.
Have a venison steak cut an inch thick, and cook it the same as beefsteak. Season with butter, salt, and pepper. Serve currant jelly with the steak.
1 pound of venison steak.3 tablespoonfuls of butter.1 tablespoonful of currant jelly.1 level teaspoonful of salt.1/10 teaspoonful of cayenne.
1 pound of venison steak.3 tablespoonfuls of butter.1 tablespoonful of currant jelly.1 level teaspoonful of salt.1/10 teaspoonful of cayenne.
1 pound of venison steak.3 tablespoonfuls of butter.1 tablespoonful of currant jelly.1 level teaspoonful of salt.1/10 teaspoonful of cayenne.
1 pound of venison steak.
3 tablespoonfuls of butter.
1 tablespoonful of currant jelly.
1 level teaspoonful of salt.
1/10 teaspoonful of cayenne.
Have the steak cut an inch thick. Put the butter in the frying-pan and set it on the fire. When hot, put in the steak. Cook for ten minutes, turning often. When it has been cooking for five minutes add the jelly and seasoning. Serve hot.