When roasted, use dressing as for turkey, with the ad-
dition of a few slices of onion. Many cooks lay over the
game slices of onions, which takes away the fishy flavor,
removing the onion before serving. Make a sauce with
the drippings in the pan, in which the game is roasted,
and to which are put the chopped giblets, which are pre-
viously well cooked ; thicken the gravy with brown flour,
moistened with water. Serve with currant jelly.
EOAST GOOSE.
Stuff and roast in the same manner as ducks. Many
cooks cover poultry with a paste of flour and water while
baking, removing it before it is served.
TO ROAST WILD FOWL.
M. A. T.
Put an onion, salt and hot water into a pan, and baste
for ten or fifteen minutes ; change the pan ; put in a slice
of salt pork and baste with butter and pork drippings very
often; just before serving dredge lightly with flour and
baste. Ducks take from twenty-five to thirty-five minutes
to roast, and woodcock and snipes fifteen to twenty-five
VALUABLE KECIPES.
97
Do not draw or take off the heads of either. Garnish
with fried or toasted bread, lemon, parsley and currant
jelly.
PEAIETE CHICKENS, PAETEIDGES AI^D
QUAILS.
Miss Sarah Page, Albany, N. Y.
Clean nicely, using a little soda in the water in which
they are washed ; rinse them and dry, and then fill them
with dressing, sewing them up nicely, and binding down
the legs and wings with cords. Put them in a steamer
over hot water, and let them cook until just done. Then
place them in a pan with a little butter ; set them in the
oven and baste them frequently with melted butter until
of a nice brown. They ought to brown nicely in about
fifteen minutes. Serve them on a platter, with sprigs of
parsley alternating with currant jelly.
QUAIL ON TOAST.
After the birds are nicely cleaned, cut them open down
the back ; salt and pepper them, and dredge with flour.
Break down the breast and back-bones, so they will lie flat,
and place them in a pan with a very little water and but-
ter in a hot oven, covering them up tightly until nearly
done. Then place them in a spider in hot butter, and fry
a moment to a nice brown. Have ready slices of baker's
bread toasted, and slightly buttered upon a platter. The
toast should be broken down with a carving-knife, so that
it will be tender. On this place the quails; make a sauce
of the gravy in the pan, thicken lightly with browned flour,
and pour over each quail and the toast.
7
9,8
THE HOME COOK BOOK,
A SUGGESTION.
M. A. T.
Singe all poultry with alcohol, and dip quails into clari=
fied butter for broiling.
PRESSED CHICKEN.
Mrs. C. H. Wheeler.
Cut up the fowls and place in a kettle with a tight cover,
so as to retain the steam; put about two teacups of water
and plenty of salt and pepper✪ Pressed Chicken over the chicken, then let
it cook until the meat cleaves easily from the bones, cut
or chop all the meat (freed from skin, bones and gristle)
about as for chicken salad ; season well, put into a dish
and pour the remnant of the juice in which it was cooked
over it. This will jelly when cold, and can then be sliced
or set on the table in shape. Nice for tea or lunch. The
knack of making this simple dish is not having too much
water; it will not jelly if too weak, or if the water is
allowed to boil away entirely while cooking.
PIGEON PIE.
Mrs. L. ✪ Pigeon Pie
Page 41 · 2 recipe records on this page
Presented as published in 1896. 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
When roasted, use dressing as for turkey, with the addition of a few slices of onion. Many cooks lay over the game slices of onions, which takes away the fishy flavor, removing the onion before serving. Make a sauce with the drippings in the pan, in which the game is roasted, and to which are put the chopped giblets, which are previously well cooked ; thicken the gravy with brown flour, moistened with water. Serve with currant jelly.
ROAST GOOSE.
Stuff and roast in the same manner as ducks. Many cooks cover poultry with a paste of flour and water while baking, removing it before it is served.
TO ROAST WILD FOWL.
Put an onion, salt and hot water into a pan, and baste for ten or fifteen minutes ; change the pan ; put in a slice of salt pork and baste with butter and pork drippings very often; just before serving dredge lightly with flour and baste. Ducks take from twenty-five to thirty-five minutes to roast, and woodcock and snipes fifteen to twenty-five
Do not draw or take off the heads of either. Garnish with fried or toasted bread, lemon, parsley and currant jelly.
PRALETED CHICKENS, PARTRIDGES AND QUAILS.
Miss Sarah Page, Albany, N. Y. Clean nicely, using a little soda in the water in which they are washed ; rinse them and dry, and then fill them with dressing, sewing them up nicely, and binding down the legs and wings with cords. Put them in a steamer over hot water, and let them cook until just done. Then place them in a pan with a little butter ; set them in the oven and baste them frequently with melted butter until of a nice brown. They ought to brown nicely in about fifteen minutes. Serve them on a platter, with sprigs of parsley alternating with currant jelly.
QUAIL ON TOAST.
After the birds are nicely cleaned, cut them open down the back ; salt and pepper them, and dredge with flour. Break down the breast and back-bones, so they will lie flat, and place them in a pan with a very little water and butter in a hot oven, covering them up tightly until nearly done. Then place them in a spider in hot butter, and fry a moment to a nice brown. Have ready slices of baker's bread toasted, and slightly buttered upon a platter. The toast should be broken down with a carving-knife, so that it will be tender. On this place the quails; make a sauce of the gravy in the pan, thicken lightly with browned flour, and pour over each quail and the toast.
9,8
A SUGGESTION.
Singe all poultry with alcohol, and dip quails into clarified butter for broiling.
PRESSED CHICKEN.
Mrs. C. H. Wheeler. Cut up the fowls and place in a kettle with a tight cover, so as to retain the steam; put about two teacups of water and plenty of salt and pepper over the chicken, then let it cook until the meat cleaves easily from the bones, cut or chop all the meat (freed from skin, bones and gristle) about as for chicken salad ; season well, put into a dish and pour the remnant of the juice in which it was cooked over it. This will jelly when cold, and can then be sliced or set on the table in shape. Nice for tea or lunch. The knack of making this simple dish is not having too much water; it will not jelly if too weak, or if the water is allowed to boil away entirely while cooking.
PIGEON PIE.
Mrs. L.
Records on this page
Pressed ChickenPigeon Pie