If a dark jelly is wanted beef or mixed stock can be
used in making it, and, in such case, carrots, bay leaf,
and allspice may be added to the flavoring, and a table-
spoonful of tarragon vinegar may be used instead of
lemon juice.
Jellied Chicken. — Boil the chicken whole✪ Jellied Chicken, and, when
cool, free the best portions from skin and bones. Cut
the larger pieces of meat into strips half an inch In
width, and the same thickness, if convenient, and lay
these strips in an oval or rectangular dish, placing the
light and dark meat in alternate layers. When the dish
is full pour in aspic jelly made from the chicken broth,
cover so as to keep the chicken under the jelly, and set
in a cold place until firm. Serve for breakfast, luncheon,
tea, or picnics.
Pressed Corned Beef. — Arrange the cooked beef in
a pan or mold as directed for jellied chicken, and pour
over it the broth in which it cooked, freed from grease✪ Pressed Corned Beef,
and seasoned to taste, or, if preferred, use plain beef
soup stock in place of the water in which the corned
beef cooked, cover, put a light weight upon the meat,
and set in a cold place till firm.
Pressed Veal. — Stew a piece of veal, free it from skin
and bones, arrange as directed for corned beef, pour
over it the broth in which it cooked, press it, and set in
a cold place till firm.
CHAPTER XXIII.
BONED MEATS.
The bones can be removed easily from all kinds of
meats, poultry, game, and fish by inserting a small,
sharp knife-blade close to the bone, at the point where
it is most exposed, or nearest the surface, and cutting
away and separating from the bone all the flesh, skin,
ligaments, etc., that are attached to it, until it can be
removed from its surroundings.
To Bone and Stuff a Turkey — Singe, wash, and wipe
dry the skin of the turkey. Cut, from head to tail,
down the center of the back, through the skin and flesh,
to the bone. Beginning at the head, scrape the flesh
from the bones, with a dull-bladed knife, working from
the back toward the breast, and removing, when reached,
the shoulder blades and the bones from the upper joints
of the wings, and also those from the upper joints of the
legs. Be careful not to cut or break the skin, and when it
clings to the bone, loosen it carefully with the fingers. The
flesh should be left adhering to the skin, and as intact
as possible. If the turkey has not been drawn, cut the
skin around the vent, lift ofl" the skeleton, and remove
its contents. Separate the skeleton into pieces, and
wash them, then cook three or four hours in slightly
salted water, so as to extract the gelatine and flavor
from the bones. After the turkey has been boned the
307
3o8 The Art of Cookery.
Page 141 · 3 recipe records on this page
Presented as published in 1899. 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
If a dark jelly is wanted beef or mixed stock can be used in making it, and, in such case, carrots, bay leaf, and allspice may be added to the flavoring, and a tablespoonful of tarragon vinegar may be used instead of lemon juice.
Jellied Chicken. — Boil the chicken whole, and, when cool, free the best portions from skin and bones. Cut the larger pieces of meat into strips half an inch In width, and the same thickness, if convenient, and lay these strips in an oval or rectangular dish, placing the light and dark meat in alternate layers. When the dish is full pour in aspic jelly made from the chicken broth, cover so as to keep the chicken under the jelly, and set in a cold place until firm. Serve for breakfast, luncheon, tea, or picnics.
Pressed Corned Beef. — Arrange the cooked beef in a pan or mold as directed for jellied chicken, and pour over it the broth in which it cooked, freed from grease, and seasoned to taste, or, if preferred, use plain beef soup stock in place of the water in which the corned beef cooked, cover, put a light weight upon the meat, and set in a cold place till firm.
Pressed Veal. — Stew a piece of veal, free it from skin and bones, arrange as directed for corned beef, pour over it the broth in which it cooked, press it, and set in a cold place till firm.
CHAPTER XXIII.
BONED MEATS.
The bones can be removed easily from all kinds of meats, poultry, game, and fish by inserting a small, sharp knife-blade close to the bone, at the point where it is most exposed, or nearest the surface, and cutting away and separating from the bone all the flesh, skin, ligaments, etc., that are attached to it, until it can be removed from its surroundings.
To Bone and Stuff a Turkey — Singe, wash, and wipe dry the skin of the turkey. Cut, from head to tail, down the center of the back, through the skin and flesh, to the bone. Beginning at the head, scrape the flesh from the bones, with a dull-bladed knife, working from the back toward the breast, and removing, when reached, the shoulder blades and the bones from the upper joints of the wings, and also those from the upper joints of the legs. Be careful not to cut or break the skin, and when it clings to the bone, loosen it carefully with the fingers. The flesh should be left adhering to the skin, and as intact as possible. If the turkey has not been drawn, cut the skin around the vent, lift off the skeleton, and remove its contents. Separate the skeleton into pieces, and wash them, then cook three or four hours in slightly salted water, so as to extract the gelatine and flavor from the bones. After the turkey has been boned the
3o8 The Art of Cookery.
Records on this page
Jellied ChickenPressed Corned BeefPressed Veal