POULTRY AND GAME
After drawing and cleaning the birds fill each one with a piece of well-buttered bread; season with salt and pepper. Fasten a piece of bacon around each bird, catching it together. Place the birds in a shallow pan, and almost cover with port wine. To this add a tablespoon of butter. Baste every ten minutes. Bake one-half hour in a steady oven.
Mrs. Erlanger
Dress and rinse the quail in cold water; wipe dry. Open them down the back. Lay on a wire frame in shallow pan, with breast turned down. Cook slowly in gas stove under the flame. Dissolve three tablespoons butter in one-half cup water in a pie plate. When the quail are cooking turn them in this butter every five minutes in order to baste and make juicy. When cooked through turn the birds over and brown the breasts. When finished pour melted butter over them, and season with salt and pepper. Serve hot on buttered toast.
Mrs. Bauman
Procure a young fowl, prepare it as for fricasseeing and put it into a pot, with a sliced onion, a red pepper cut into pieces and salt and hot water enough to keep it from burning. Simmer the fowl slowly for about anhour. Then turn in two cupfuls of canned tomatoes and cook very slowly for another hour. At the end of that time add a cupful of rice and cook slowly for three-quarters of an hour longer, until the chicken is very tender and the rice done. Season with parsley minced very fine and serve with the meat in the centre of a platter and the rice as a border. Care must be taken to keep the rice from burning. Properly seasoned, the dish is a very appetizing one.
Mrs. Silverman
Chop two large onions, fry in butter till brown; add a young chicken which has been cut in small pieces, one tablespoon curry, three fresh tomatoes or one cup canned tomatoes, salt and pepper to taste. Cover and let simmer for one hour. Then add one cup milk; let boil up once. Bank the rim of a platter with boiled rice and pour the curry in the centre.
Mrs. Buxbaum
Select a fat turkey, draw, singe, and wash it. Save the giblets; wash and clean them and put them on in water to boil. Dress the turkey, season with salt and pepper, and before placing in the oven pour over it hot melted butter to close the skin. Pour in a little water and roast about two and a half hours, basting frequently.
Chop the giblets when tender. Brown a little butter and flour, add salt, pepper, the chopped giblets and the water in which they have been cooked. To this add the gravy in the roasting-pan and serve the whole as a gravy.
A goose should be prepared the same as turkey, only no butter should be used as there is always a great deal of fat, most of which must be removed from the pan before the water is added.
Ducks require the same treatment as geese.
Bread crumbs broken fine and seasoned with salt and pepper, onion juice, and chopped parsley. For ducks and geese add a little sage. Butter should be added to give smoothness. Add two well-beaten eggs and mix thoroughly.
Cut up the chicken in portions, using liver, gizzard, and heart also. Have a stone casserole with a cover (or a good-sized covered saucepan). Place in the bottom of the casserole a good-sized piece of butter, with this add an onion or two cut in small pieces, one carrot, half a turnip, a bit of parsley, a bit of celery top, which give a delicious flavor. First put in butter, a few bits of the onion, and the pieces of chicken; cook flat on the bottom of casserole for five minutes to become a golden brown. After all the pieces are thus browned in turn, add all the rest of the cut-up onion, carrot, turnip, etc., and let cookfor twenty-five minutes over a very slow fire. The slow fire makes it tender, cook it in its own juices; pepper and salt each piece of chicken before placing in casserole. Before serving add a glass of white wine or sherry. Serve in the casserole.
Mrs. H. A. Siegel
Cook a fowl in just water enough to keep it from burning until the meat loosens from the bones. After it has cooled pick it to pieces and mix the light and dark meat. Boil till hard two eggs; slice thin and add to the picked up chicken. Boil down the water in which the chicken was cooked till it fills a small teacup; add a little pepper, butter and salt. Mix all with the picked up chicken; put in a mould or bowl; put on a weight to press, and set in a cool place. When time to serve tip the chicken on a platter and garnish with hard-boiled eggs and watercress.
Mrs. Elizabeth Sower